Isca de Peixe

Ingredients

• 600 gfish strips
• 100 gflour
• for fryingoil
• lime — to serve
• to tastefine sea salt

Method

1. Begin by preparing all components for Isca de Peixe. Slice 600 g of fish into strips about 1 cm wide, ensuring they are uniform in size for even cooking. Squeeze the juice of one lime over the fish strips, tossing them gently to coat. This step not only adds flavor but also helps to tenderize the fish.
2. In a shallow dish, spread 100 g of flour evenly. Dredge each fish strip in the flour, ensuring all sides are lightly coated. Shake off any excess flour to prevent clumping during frying.
3. Pour enough oil into a large frying pan to cover the bottom by about 1 cm. Heat the oil over medium-high heat until it shimmers, indicating it is hot enough for frying. You can test the oil's readiness by dropping a small pinch of flour into it; if it sizzles immediately, the oil is ready.
4. Carefully place the floured fish strips into the hot oil, ensuring they are not crowded in the pan. Fry the fish in batches if necessary. Cook the fish strips for about 2 to 3 minutes on each side, or until they are golden brown and crispy. The fish should be opaque and flake easily with a fork when done.
5. Once cooked, remove the fish strips from the oil using a slotted spoon and place them on a plate lined with paper towels. This will help absorb any excess oil, keeping the fish crispy.
6. Season the fried fish strips with fine sea salt to taste while they are still hot. The heat will help the salt adhere to the fish, enhancing its flavor.
7. Serve the Isca de Peixe immediately, garnished with additional lime wedges if desired. This dish is best enjoyed fresh, with a crisp exterior and tender interior, perfect for sharing.