Peixe Frito
Fried fish, a simple but popular dish. The type of fish may vary depending on availability. Usually served with side dishes like french fries or rice.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Taberna do Peixe
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Fried fish has a long history worldwide, dating back to ancient civilizations. In Portugal, its prevalence is linked to the country's extensive coastline and maritime tradition, making seafood a staple. Different cultures throughout Portugal's history have influenced the preparation and flavors of the dish.
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Peixe Frito is a ubiquitous dish in Portuguese cuisine, commonly found in homes, restaurants, and tascas (small traditional eateries). It represents a simple and accessible way to enjoy fresh seafood.
Family Meal
Peixe Frito is often prepared at home and enjoyed as a family meal, especially on weekends.
Tascas Staple
It's a very common item on the menu of tascas (traditional Portuguese restaurants) and is often enjoyed with a glass of local wine.
Festivals and Celebrations
Depending on the region and the type of fish, Peixe Frito can be present during local festivals and celebrations.
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Peixe Frito offers a simple yet satisfying flavor profile, typically emphasizing the freshness of the fish. The overall taste is savory, often enhanced by salt, pepper, and lemon.
The flavor is primarily defined by the type of fish used. White fish like sea bass or cod offer a delicate, flaky texture and mild taste. Oily fish like sardines or mackerel bring a richer, more pronounced flavor. The frying process contributes a crispy exterior and moist interior. A squeeze of lemon juice brightens the flavor and cuts through any richness.
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Fish Selection
Choose the freshest fish available. Look for clear eyes, firm flesh, and a fresh smell.
Drying the Fish
Pat the fish dry with paper towels before coating it. This helps the coating adhere better and prevents the fish from steaming instead of frying.
Oil Temperature
Maintain a consistent oil temperature of around 350-375°F (175-190°C). Too low and the fish will be greasy; too high and the outside will burn before the inside is cooked.
Don't overcrowd
Fry the fish in batches to avoid overcrowding the pan, which lowers the oil temperature and results in uneven cooking. Also, make sure your pan is big enough.
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