Peixinhos da Horta, or “little fish from the garden,” is a traditional Portuguese dish made with green beans coated in a light batter and fried until crispy.
Despite the name, there’s no fish involved—it’s a clever reference to their appearance, resembling small fried fish.
This dish is a predecessor to Japan’s tempura, brought there by Portuguese traders in the 16th century. Simple yet delicious, it’s a perfect appetizer or snack.
Ingredients:
- 1 lb green beans, trimmed
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- ¾ cup cold water (or cold sparkling water for extra crispiness)
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions:
- Bring a pot of salted water to a boil.
- Add the green beans and blanch for 2-3 minutes until tender but still crisp.
- Drain and immediately transfer to an ice bath to cool.
- dry with paper towels.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- Add the egg and cold water, stirring gently until a smooth batter forms.
- Avoid overmixing; it’s fine if the batter has a few small lumps.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F.
- Dip each green bean into the batter, ensuring it’s fully coated.
- Let any excess batter drip off before placing it in the hot oil.
- Fry the green beans in batches, taking care not to overcrowd the pan, until golden and crispy, about 2-3 minutes.
- Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- Serve warm with lemon wedges for squeezing over the top.
