Peixe Frito Em Postas
acompanham batatas espanholas, dois pirões da casa, feijão branco e arroz
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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Ilha de Pirão Restaurante
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Portuguese cuisine has a rich history influenced by its maritime explorations and trade routes. The abundance of seafood and access to spices from around the world have shaped its culinary traditions. Frying fish is a common cooking technique, and regional variations have led to diverse dishes like this one.
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Fried fish is a staple in Portuguese cuisine, often enjoyed as a family meal. The accompaniments vary regionally, reflecting local ingredients and preferences.
Family Meal
Fried fish dishes are often prepared and enjoyed during family gatherings, symbolizing togetherness and shared traditions.
Regional Variations
Different regions of Portugal have their own variations of fried fish, using different types of fish, marinades, and side dishes.
Celebratory Occasions
While an everyday dish, it can also appear during celebrations, particularly those connected with the sea or fishing communities.
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The dish features the savory, crispy flavors of fried fish complemented by the earthy, comforting flavors of the accompaniments.
The 'Peixe Frito Em Postas' offers the taste of fresh fish, typically white fish like cod or hake, coated and fried to golden perfection. The frying process creates a crispy exterior contrasting with the tender, flaky interior. The 'batatas espanholas' (Spanish potatoes) are likely roasted or fried, providing a starchy counterpoint. 'Pirão' is a thick porridge typically made from corn flour or cassava flour, offering a creamy, sometimes slightly tangy flavor. 'Feijão branco' (white beans) adds a mild, earthy, and comforting element. The rice provides a neutral base to balance the other flavors.
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Selecting Fresh Fish
Choose fresh, high-quality fish with firm flesh and a mild, clean scent.
Proper Frying Temperature
Maintain the oil at the correct temperature (around 350°F or 175°C) to ensure crispy fish without it becoming greasy.
Don't overcrowd the pan
Fry the fish in batches, ensuring enough space between the slices. Overcrowding the pan will drop the oil temperature which results in a soggy texture.
Seasoning Well
Season both the fish and the batter (if using) adequately for a flavorful result. Salt, pepper, and paprika are good starts
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