Ingredients with Measurements:
- 1 pound of white fish fillets, cooked and shredded
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 cup of chicken broth
- 1 cup of milk
- 1 cup of all-purpose flour
- 1/2 cup of cornmeal
- 2 tablespoons of butter
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground cumin
- 2 eggs, beaten
- 1 cup of breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Large pot for frying
- Mixing bowls
- Wooden spoon
- Whisk
- Pastry bag with a star tip (optional)
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent.
2. Add the shredded fish to the skillet and stir to combine with the onion and garlic. Pour in the chicken broth and milk, and season with salt, pepper, and cumin. Cook for 5-7 minutes, stirring occasionally, until the liquid has been absorbed and the mixture is thick and creamy.
3. In a separate pot, bring 1 cup of water to a boil. Add the butter and stir until melted. Add the flour and cornmeal, and stir until a dough forms. Remove from heat and let cool for a few minutes.
4. Add the beaten eggs to the dough and mix until well combined. Add the fish mixture to the dough and stir until evenly distributed.
5. Using your hands or a pastry bag with a star tip, shape the dough into small, cone-shaped balls.
6. Roll the balls in breadcrumbs, making sure they are coated evenly.
7. Heat the vegetable oil in a large pot over medium-high heat. Fry the coxinhas in batches until golden brown, about 3-4 minutes per batch.
8. Remove the coxinhas from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes approximately 20 coxinhas
Nutritional information:
Calories per serving: 170
Total fat: 7g
Saturated fat: 2g
Cholesterol: 45mg
Sodium: 260mg
Total carbohydrates: 17g
Dietary fiber: 1g
Total sugars: 1g
Protein: 10g
Substitutions for ingredients:
- Any white fish can be used instead of the specified fish fillets.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free option.
Variations:
- Shrimp can be used instead of fish for a seafood twist.
- Cheese can be added to the filling for a creamier texture.
- Spices can be adjusted to taste for a more or less spicy version.
Tips and tricks:
- Make sure the dough is not too hot when adding the eggs, or they will cook and scramble.
- Use a pastry bag with a star tip for a more professional-looking shape.
- Fry the coxinhas in small batches to ensure even cooking and prevent overcrowding in the pot.
Storage instructions:
Store leftover coxinhas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat coxinhas in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the coxinhas on a platter with a side of hot sauce or aioli for dipping.
Garnishes:
Sprinkle chopped parsley or cilantro over the coxinhas for a pop of color.
Pairings:
Serve with a side of rice and beans for a complete Brazilian meal.
Suggested side dishes:
- Brazilian-style rice and beans
- Fried plantains
- Grilled vegetables
Troubleshooting advice:
- If the dough is too sticky, add more flour until it reaches the right consistency.
- If the coxinhas are falling apart during frying, make sure they are coated well in breadcrumbs and that the oil is hot enough.
Food safety advice:
- Make sure the fish is cooked thoroughly before adding it to the dough.
- Use a thermometer to ensure the oil is at the correct temperature for frying.
Food history:
Coxinha is a popular Brazilian snack that originated in the state of São Paulo in the 19th century. It is traditionally made with chicken, but this fish version is a delicious twist on the classic recipe.
Flavor profiles:
Savory, creamy, and slightly spicy.
Serving suggestions:
Serve as an appetizer or snack at a party or gathering.
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Region: Brazilian