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PortugueseAuthentic Cuisine

Peixinhos da Horta

Serves 4 to 6 Appetizer vegetarian, Appetizers

Peixinhos da Horta

Peixinhos da Horta, meaning 'little fish from the garden,' traces back to the Minho and Lisboa regions, where it transforms simple green beans into a beloved staple. Traditionally, it is a dish of everyday comfort, making use of good olive oil and the freshest vegetables, celebrating the bounty of home gardens. Portuguese families enjoy it as a satisfying snack or a side dish, often without fanfare, letting the flavors speak for themselves.

The crispy, golden batter encases tender green beans, offering a delightful contrast of textures. A whisper of sweet paprika mingles with the subtle earthiness of the beans, all elevated by a sprinkle of sea salt. Enjoy them hot, fresh from the pan, as the flavors are at their peak when the batter is still crunchy and the beans retain their snap.

Ingredients

  • 500 ggreen beans — topped and blanched briefly
  • 180 gall-purpose flour
  • 1egg
  • 200 mlice-cold water
  • 1 tspbaking powder
  • 1 tspsweet paprika
  • sunflower oilfor shallow frying
  • to tastefine sea salt

Method

  1. Begin by washing 500 g of green beans thoroughly under cold water. Trim the ends of the beans, ensuring they are all of similar length for even cooking. Pat them dry with a clean kitchen towel to remove any excess moisture, which will help the batter adhere better.
  2. In a large mixing bowl, combine 180 g of all-purpose flour, 1 tsp of baking powder, and 1 tsp of sweet paprika. Stir these dry ingredients together with a whisk to ensure they are evenly distributed, which will help create a uniform batter.
  3. Crack 1 egg into the bowl with the dry ingredients. Add 200 ml of ice-cold water gradually, whisking continuously to form a smooth batter. The batter should be slightly thicker than pancake batter, which will coat the beans without dripping excessively.
  4. Heat a generous amount of sunflower oil in a large, heavy-bottomed frying pan over medium-high heat. The oil should be about 1 cm deep to allow the beans to fry evenly. Test the oil's readiness by dropping a small amount of batter into the pan; it should sizzle and rise to the surface immediately.
  5. Dip each green bean into the batter, ensuring it is fully coated. Allow any excess batter to drip off before carefully placing the bean into the hot oil. Fry the beans in batches, making sure not to overcrowd the pan, which can lower the oil temperature and result in soggy beans.
  6. Fry the beans until they are golden and crisp, turning them occasionally with tongs to ensure even cooking. This should take about 2 to 3 minutes per side. The beans are done when they have a crispy, golden exterior and a tender interior.
  7. Once cooked, remove the beans from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Immediately sprinkle fine sea salt to taste over the hot beans to enhance their flavor.
  8. Serve the Peixinhos da Horta on a small plate while they are still warm and crispy. Enjoy them as a delightful petisco, embodying the simplicity and flavor of Portuguese home cooking.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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