The story
Peixinhos da Horta is more than a starter: it is a route into Portugal’s Atlantic food story, with salt cod, seafood, olive oil, bread soups and convent sweets. The dish is built around salt cod, seafood, olive oil, garlic, eggs, pastry, rice, coriander and custard, giving it a flavour that feels both practical and deeply connected to its origin. It works especially well for summer seafood, family gatherings and menus with a strong sense of place, and it gives readers a clear way to understand how ingredients, technique and food history meet on the plate. This dish of fried green beans inspired Japanese tempura and is a classic starter in Portugal.
Ingredients
- Main
- 100 gram green beans200g green beans
- 50 gram flour100g flour
- 0.5 piece egg1 egg
- 50 millilitre water100ml water
- to taste to taste SaltSalt [Phase 1 metric normalisation: salt remains to taste]
- as needed millilitre Oil for fryingOil for frying [Phase 1 metric normalisation: frying oil is not portion-scaled]
Method
Method
Blanch beans. Make batter from egg, flour, water, and salt. Dip beans in batter and fry until golden. Serve warm.
Nutrition
per serving
Estimated nutrition for Peixinhos da Horta; use as editorial/testing data and refine from exact ingredient weights if needed.
