Peixinhos da horta

Peixinhos da horta — “little fish from the garden” — are Portugal’s great culinary joke and one of its proudest exports: green beans in a light batter, fried until they look like small golden fish. No fish involved; centuries of delight guaranteed.

And here is the story worth telling at the table: when Portuguese traders and missionaries reached Japan in the 16th century, they brought this dish with them — and it became the ancestor of tempura. The word itself likely comes from the Latin “tempora,” the fasting days when Portuguese ate battered vegetables instead of meat.

The home method is simple: blanch, batter, fry hot, salt, lemon. Sparkling water in the batter is the crispness secret — Japan would approve.

Peixinhos da Horta Recipe

Prep time: 20 minutes · Cook time: 10 minutes · Total: 30 minutes · Servings: 4 · Calories: ~144 per serving

Ingredients

• 1 pound green beans, trimmed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 large egg
• ¾ cup cold water (sparkling, for extra crispiness)
• Vegetable oil, for frying
• Lemon wedges, for serving

Instructions

1. Blanch the green beans in boiling salted water 2 to 3 minutes — tender but still crisp — then shock in ice water and pat dry.
2. Whisk the flour, baking powder and salt; add the egg and cold water and stir gently into a smooth batter (a few lumps are fine).
3. Heat 2 inches of oil to 350°F.
4. Dip each bean in batter, let the excess drip, and fry in batches without crowding, 2 to 3 minutes, until golden.
5. Drain on paper towels and serve warm with lemon wedges.

Recipe Notes

• Dry beans hold batter; wet beans shed it — pat thoroughly.
• Bell pepper strips and squash blossoms get the same treatment in Portuguese kitchens.
• Serve as a petisco with beer, or as a side — historically they were even a main during fasting days.