Peixe Frito
Fried fish, a common dish in Brazilian cuisine, especially in coastal regions like Ananindeua.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Sr. Caranguejo
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Brazilian cuisine, especially in coastal areas, is heavily influenced by indigenous traditions, Portuguese colonization, and African influences from the slave trade. Seafood has always been a staple due to the extensive coastline. Frying, a simple and effective cooking method, likely gained prominence due to its ease and the availability of oil brought by the Portuguese. Different regions may have their unique twist based on local ingredients and traditions.
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Peixe Frito is a quintessential part of Brazilian coastal cuisine and represents a connection to the ocean and simple, satisfying meals. It is often enjoyed in casual settings, representing a relaxed and communal dining experience.
Beach Culture
Peixe Frito is commonly sold at beachside kiosks and restaurants, making it a quintessential beach food. It's often enjoyed with a cold beer or caipirinha while taking in the ocean views.
Family Gatherings
It's a popular dish for family gatherings, particularly during holidays or weekends, showcasing a sense of community and shared enjoyment of simple pleasures.
Simplicity and Freshness
The dish emphasizes the importance of fresh ingredients and simple preparation methods, reflecting the Brazilian appreciation for natural flavors and resourcefulness.
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Peixe Frito typically boasts a crispy exterior and a moist, flavorful interior. The primary flavors are those of the fish itself, enhanced by simple seasonings and the frying process.
The dominant flavor is the inherent taste of the fish used, which varies depending on the species. Common choices include white fish like corvina (croaker), merluza (hake), or tilápia. Seasoning is usually minimal, focusing on highlighting the fish's natural flavors: salt, pepper, garlic, and lime or lemon juice are frequently used. A light coating of flour or cornmeal adds crispness and texture. The frying oil imparts a subtle, savory note. Regional variations might incorporate local herbs and spices for added complexity, such as cilantro or chili peppers.
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Choose the Right Fish
Opt for fresh, firm-fleshed white fish like corvina, merluza, or tilápia. Avoid fish that smells overly fishy or has a slimy texture.
Dry the Fish Thoroughly
Pat the fish dry with paper towels before seasoning and coating. This helps achieve a crispier crust.
Use Hot Oil
Ensure the frying oil is hot enough (around 350-375°F or 175-190°C) before adding the fish. This prevents the fish from absorbing too much oil and ensures a crispy exterior.
Don't Overcrowd the Pan
Fry the fish in batches to avoid lowering the oil temperature, which can result in soggy fish.
Serve Immediately
Peixe Frito is best enjoyed hot and fresh. Serve with lime wedges and your favorite sides.
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