Jaquinzinhos are small Atlantic horse mackerel, usually no longer than a hand, and in Portugal they are one of the great everyday fish of summer. The classic way to eat them is simple: seasoned with salt and lemon, dusted in flour, fried until the skin turns brittle, and eaten whole, tail included, with the fingers. You will find them in beach-town tascas along the Algarve and Lisbon coasts, and in petisco (small plate) bars everywhere.
The traditional partner is arroz de tomate, a loose tomato rice (recipe on the site), plus a simple lettuce and tomato salad. Fried jaquinzinhos also turn up in escabeche, where the fried fish is pickled in vinegar and garlic (see our Peixe de Escabeche on the site). Because the fish are so small, the bones soften in the hot oil and are eaten along with the flesh.
American cooks rarely see true jaquinzinhos, but the method works beautifully with other small, oily whole fish: fresh smelt, small sardines, or whitebait are the easiest to find at fish markets and Asian grocery stores. The goal is the same in every case: very dry fish, hot oil, and a thin crackly coating.
Jaquinzinhos Fritos Recipe
Ingredients
- 1 1/2 pounds small whole fish (baby horse mackerel, smelt, small sardines, or whitebait), cleaned
- 1 1/2 teaspoons kosher salt, plus more for finishing
- 2 cloves garlic, finely grated
- Juice of 1 lemon, plus lemon wedges for serving
- 1/2 cup all-purpose flour
- 1/4 cup fine cornmeal (optional, for extra crunch)
- Neutral oil for frying (about 2 cups; canola or sunflower)
- Chopped fresh parsley, for garnish
Instructions
- Rinse the fish under cold water and pat them very dry with paper towels. If they are larger than 4 inches, remove the guts through a small slit in the belly; very small fish can be cooked whole.
- Toss the fish in a bowl with the salt, grated garlic, and lemon juice. Let them marinate in the refrigerator for 15 minutes, then pat dry again so the coating will stick.
- Mix the flour and cornmeal on a plate. Heat 1 1/2 inches of oil in a heavy skillet to 360°F.
- Working in small batches, dredge the fish in the flour mixture, shake off the excess, and lower them into the oil. Fry 2 to 3 minutes per batch, until golden and crisp, turning once.
- Lift the fish onto a paper-towel-lined tray, sprinkle immediately with a pinch of salt, and let the oil return to 360°F between batches.
- Serve hot with lemon wedges, parsley, tomato rice, and a simple salad.
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