top of page

Portuguese Style Fried Fish Fillets ❦ Filetes de Pescada Fritos

This recipe is extremely popular all over Portugal. You can find in in most restaurantes. Today I used fresh cod, but in Portugal hake is often used. Feel free to use this technique for any firm fleshed fish fillet you like. The marinade is key, and only takes 30 minutes. The coating is delicious! I like to serve these with my tomato rice, aka, arroz de tomate malandrinho, and a garden salad

Enjoy xoxo

Portuguese Style Fried Fish Fillets ❦ Filetes de Pescada Fritos

Prep time including marinade 30 minutes

Cook time 10 minutes

Serves 4

800g. Fresh, or thawed if frozen, cod fish fillets (allow two per person)

2-3 Lemons, 1 Juice only, the rest cut into wedges to serve

3-4 Eggs, beaten

200 ml. milk, enough to cover fish

60 g. Plain flour, about 1/2 cup

2 Garlic cloves, minced

2 Bay leaves torn in half

1 Bunch fresh Italian flat leaf parsley, leaves only finely chopped

1 tsp. Fine sea salt

Black or white pepper to taste

Oil for frying. I use vegetable oil, but olive, corn or rapeseed oil are all good substitutes.

You want enough oil to cover fish by 1 inch in a large, shallow frying pan.

1.In a bowl place fish, garlic, juice of one lemon, milk, bay leaves, salt and pepper if using. Try to ensure the fillets are submerged, if not add more milk or turn after 15 minutes. Do not let fish marinate for longer than 30 minutes or the acidic lemon juice will "cook" the fish and alter it's texture.

2. In a shallow bowl add flour and in another bowl, beaten eggs and parsley.

3. In a large shallow frying pan, heat oil on high and when ready to fry, lift fillets from marinade, shake off excess liquid. Discarding marinade and bay leaves. Don't worry if little pieces of garlic stay attached, that's yummy :)

Dredge fillets, one at a time, into flour and then into beaten egg, making sure fully coated. Place coated fillets into hot oil and fry 4 fillets at a time until they are a nice golden colour, about 5-6 minutes, turning once.

Drain on paper towel lined plate and repeat with remaining fillets.

Serve with additional lemon wedges.


bottom of page