Ingredients with Measurements:
- 4 fillets of white fish (such as cod or haddock)
- 1 cup of all-purpose flour
- 1 tablespoon of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 cup of vegetable oil
- 2 red bell peppers
- 2 garlic cloves
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large frying pan
Step-by-step instructions:
1. Start by making the massa de pimentão. Cut the red bell peppers into chunks and remove the seeds. Peel the garlic cloves. Add the peppers and garlic to a blender or food processor and blend until you have a smooth paste.
2. Heat the olive oil in a small saucepan over medium heat. Add the pepper paste and cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste. Set aside.
3. In a shallow dish, mix together the flour, paprika, garlic powder, salt, and black pepper.
4. Heat the vegetable oil in a large frying pan over medium-high heat.
5. Dip each fish fillet in the flour mixture, making sure it is coated evenly.
6. Place the fish fillets in the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy.
7. Remove the fish from the pan and place it on a paper towel-lined plate to remove excess oil.
8. Serve the fish hot, topped with the massa de pimentão.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 25g
Carbohydrates: 18g
Fiber: 2g
Sugar: 2g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of white fish for this recipe.
- If you don't have red bell peppers, you can use roasted red peppers from a jar.
Variations:
- You can add some lemon juice to the massa de pimentão for a tangy flavor.
- You can add some chopped parsley or cilantro to the fish before serving.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish to ensure a crispy crust.
- Don't overcrowd the pan when frying the fish, or it will steam instead of fry.
- You can make the massa de pimentão ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish on a bed of greens, such as arugula or spinach, for a colorful presentation.
Garnishes:
Garnish with some chopped parsley or cilantro for a pop of color.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the fish is not crispy, the oil may not be hot enough or the fish may be too wet. Make sure to pat the fish dry before coating it in the flour mixture.
- If the fish is overcooked, it will be tough and dry. Make sure to cook it for only 3-4 minutes on each side, or until golden brown.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and surfaces thoroughly before and after handling raw fish.
Food history:
Peixe frito com massa de pimentão is a traditional Portuguese dish that is typically served as a main course.
Flavor profiles:
This dish has a crispy and savory flavor from the fried fish, with a slightly sweet and smoky flavor from the massa de pimentão.
Serving suggestions:
Serve this dish with a side of rice or roasted vegetables for a complete meal.
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Region: Portuguese