This recipe is a very Portuguese treat. The origin of this recipe is somewhat of a mystery, but was very popular in Lisbon. It has recently seen a surge in popularity and become somewhat of a posh treat. The name is sooo cute...it literally translates to , little fish from the garden...cute right? Did you know we gave the Japanese tempura? The word,tempura, itself comes from latin and means
tempora f pl (plural only)
(Roman Catholicism, historical) Ember days: days of fasting formerly prescribed for the Wednesday, Friday and Saturday of the first week of each season.
That tells me it means Catholics could not eat meat or even fish? They do resemble tiny fried fish? Maybe it's the poor man's fish??
Maybe, lol. Either way they are absolutely delish and the batter is super light and airy. Feel free to substitute the sparkling water for beer.
You must make my delicious homemade tarter sauce to accompany these. Trust me.
I suggest you triple the recipe if you are making these for a party. My guests emptied my platter in less than 60 seconds!!
Peixinhos da Horta ❦ Tempura Battered and Fried Green Beans
400 g. Fine trimmed green beans/ French green beans, blanched *
Vegetable oil for frying
*To blanch green beans, drop them into a pan of boiling water for 3 minutes. Drain and rinse in cold water. Dry thoroughly on a tea or paper towel.
For the batter:
85g of Plain flour, sifted
1/2 tsp Salt
1/2 tsp Baking powder
200 ml. Sparkling water or beer, chilled
Mix all ingredients together in a medium bowl. Mix just before you are ready to fry the green beans, so that the flour doesn't sink to the bottom and the water/beer doesn't lose it's kick :)
For the tartar sauce:
200 ml /7fl oz. mayonnaise
3 tbsp. capers, drained and chopped
3 tbsp. gherkins/pickles, drained and chopped
1 Shallot, finely chopped
1 Hard boiled egg, roughly chopped
1/2 Lemon, juice only
3 tbsp Parsley, chopped fresh flat leaf
Fine sea salt and freshly cracked black pepper, to taste
Mix together all of the ingredients for tartar sauce in a small bowl. Serve immediately or store in the fridge for 48 hours.
Make the Tarter sauce and reserve.
In a shallow frying pan, add about 3-4 inches of oil and heat to high. (180°C/356°
Line a plate with paper towels.
Throw the green beans in the batter, stir to coat thoroughly and drop them in the hot oil one by one. Work in batches. Do not crowd the frying pan.
Fry until lightly golden and crisp, about 3 minutes. Of course cooking times will vary, so if yours are golden in less time, remove them, and drain on paper towel lined plate.
Serve immediately accompanied by the tarter sauce.