Peixe Frito
Fried fish, served with sides such as rice and salad.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Lindomar Restaurante e Petisqueira
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Portugal's long coastline and maritime history have deeply influenced its cuisine, with fish playing a central role. The simple preparation of frying fish likely evolved from practical methods of preserving and cooking fresh catches, passed down through generations of seafaring families.
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Peixe Frito is a staple of Portuguese cuisine, often enjoyed at home, in tascas (small restaurants), and at beachside establishments. It represents the country's connection to the sea and the importance of fresh, simple ingredients.
Family Meals
Fried fish is often a centerpiece of family meals, especially during summer when people gather at the coast. Sharing a platter of freshly fried fish is a convivial experience.
Celebrations and Festivities
During local festivals and celebrations, especially those related to the sea, Peixe Frito is a common offering at food stalls and street vendors.
Tascas and Restaurants
Most traditional Portuguese tascas and restaurants will have Peixe Frito on the menu, showcasing the freshest catches of the day.
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Peixe Frito offers a simple yet satisfying flavor profile, characterized by the natural taste of fresh fish enhanced by salt, lemon, and the crispy texture achieved through frying.
The primary flavor is the delicate taste of the chosen fish, such as sardines, mackerel, sea bass, or horse mackerel. Salt is crucial for seasoning and drawing out moisture before frying. Lemon juice adds a bright acidity that cuts through the richness of the oil and complements the fish. The frying process itself imparts a savory, umami flavor, while the crispy skin provides textural contrast.
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Fish Selection
Choose the freshest fish available, ideally from a local fish market. Smaller fish like sardines and mackerel are particularly well-suited for frying whole.
Preparation
Ensure the fish is thoroughly cleaned and dried before frying. Patting it dry helps to achieve a crispier skin. Lightly dredge the fish in flour or cornstarch for extra crispness, if desired.
Oil Temperature
Maintain a consistent oil temperature (around 350°F/175°C) to ensure even cooking and a crispy exterior. Avoid overcrowding the pan, as this will lower the oil temperature.
Serving Suggestions
Serve Peixe Frito immediately after frying, accompanied by lemon wedges, boiled potatoes, rice, and a simple salad. A sprinkle of parsley or cilantro can add a fresh touch.
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