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Peixinhos da Horta (deep-fried green beans)

No one knows for sure the origin of the name of this popular green bean preparation (literal “little fish from the garden”). Is likely to derive from its resemblance to small fried fish.
This is one of many examples how with so little resources at their disposal, the Portuguese were able to create a recipe.
This specialty can be served as an appetizer, a starter or a side dishe that goes well with most fish or meat dishes.
It is said that this was one of the recipes, brought by Portuguese Jesuit missionaries in the mid 16th century, that originate the tempura style cooking in Japan.

400 g green beans
125 g flour
1 table sp. olive oil
1 tea sp. baking powder
1 dl beer or milk
2 eggs
frying oil

. Trim the tips of the beans, rinse and cook in boiling water for about 3 minutes.
. Drain well and let cool.
. Make a batter: combine flour, beer,  salt and pepper in a large bowl and stir well. Add the eggs one by one and beat well until a smooth batter forms.
. Dip the beans into the batter, shaking off any excess. Fry on both sides until golden brown.
. Take out of pan and drain. Ready to serve