Lambari Frito
Fried Lambari fish, a local specialty. This dish consists of small, crispy fried fish.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Lanchonete Do Lambari
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The consumption of small freshwater fish like Lambari in Brazil dates back to indigenous populations, who relied on rivers and lakes as primary food sources. Over time, the technique of frying these fish, likely influenced by European culinary practices, became a popular and practical method for preservation and enhancing flavor. Its simplicity and accessibility made it a staple, especially in regions with abundant freshwater resources.
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Lambari Frito is deeply embedded in Brazilian culinary culture, especially in regions abundant in rivers and lakes. It represents a simple, accessible, and communal eating experience.
Regional Staple
Lambari Frito is particularly popular in Minas Gerais and other inland states of Brazil, where freshwater fish are readily available and form a significant part of the local diet. It's a common sight at local markets and restaurants.
Social Gathering Food
Often served as a 'petisco' (appetizer) or 'tira-gosto' (something to nibble on) during social gatherings, family reunions, and casual get-togethers. Sharing a plate of crispy Lambari is a relaxed and convivial experience.
Accessibility and Simplicity
The dish's simplicity makes it accessible to all social classes. It showcases how humble ingredients, when prepared well, can create a delicious and satisfying meal.
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Lambari Frito offers a delicate, slightly sweet, and subtly fishy flavor profile, enhanced by the crispy texture achieved through frying. The simple seasonings allow the natural taste of the fish to shine.
The primary flavor is that of the Lambari fish itself, which has a mild and delicate taste. Frying in oil imparts a richness and crispness, while a light seasoning of salt and pepper accentuates the natural flavors. Some variations might include a squeeze of lemon or lime juice to add a touch of acidity. The overall sensation is a savory and crunchy delight.
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Drying is Key
Thoroughly dry the Lambari fish before frying. This helps to prevent splattering oil and ensures maximum crispness. Pat them dry with paper towels after washing.
Hot Oil
Make sure the oil is hot enough before adding the fish. Too low of a temperature will result in soggy fish. Use a thermometer to ensure the oil is around 350-375°F (175-190°C).
Don't Overcrowd
Fry the Lambari in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to uneven cooking. Ensure each fish has ample space to crisp up.
Season Simply
While you can experiment with seasonings, a simple combination of salt and pepper is often the best way to highlight the natural flavor of the fish. Consider adding a touch of garlic powder or paprika for a subtle twist.
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