📝 About This Recipe
Transport your senses to the sun-drenched coast of Brazil with this classic Posta de Peixe Frito. These thick-cut fish steaks are marinated in a vibrant blend of lime and garlic before being dredged in a seasoned crust and fried to golden perfection. It is a staple of 'botecos' and beachside kiosks, celebrated for its shattering crisp exterior and succulent, flaky interior.
🥗 Ingredients
The Fish
- 4 pieces White Fish Steaks (Postas) (Snapper, Grouper, or Corvina; about 1 inch thick)
- 2 tablespoons Lime Juice (freshly squeezed)
- 4 cloves Garlic (mashed into a paste with a pinch of salt)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cumin (ground)
The Coating
- 1 cup All-purpose Flour
- 1/2 cup Fine Cornmeal (Fubá) (provides extra crunch)
- 1 teaspoon Sweet Paprika (for color and depth)
- 1/2 teaspoon Dried Oregano (crushed between palms)
For Frying and Garnish
- 2 cups Vegetable Oil (for shallow frying)
- 1 whole Lime Wedges (cut into 4-6 wedges)
- 1/4 cup Fresh Cilantro or Parsley (roughly chopped)
- 1/2 small Red Onion (sliced into very thin rings for topping)
👨🍳 Instructions
-
1
Rinse the fish steaks under cold water and pat them thoroughly dry with paper towels. Achieving a dry surface is crucial for the marinade to stick and the crust to become crispy.
-
2
In a small bowl, combine the lime juice, garlic paste, salt, black pepper, and ground cumin to create a wet rub.
-
3
Rub the marinade evenly over each fish steak, ensuring the sides and the bone area are well-coated. Let the fish marinate at room temperature for 15-20 minutes. Do not exceed 30 minutes, or the lime acid will begin to 'cook' the delicate flesh.
-
4
In a wide, shallow dish, whisk together the all-purpose flour, fine cornmeal, sweet paprika, and dried oregano until well combined.
-
5
One by one, dredge the marinated fish steaks in the flour mixture. Press down firmly so the coating adheres, then shake off any excess flour.
-
6
Place the coated steaks on a wire rack for 5 minutes before frying. This 'resting' period helps the coating set so it doesn't fall off in the oil.
-
7
In a large heavy-bottomed skillet or cast-iron pan, heat the vegetable oil over medium-high heat until it reaches approximately 350°F (175°C). You can test the heat by dropping a pinch of flour into the oil; if it sizzles immediately, it's ready.
-
8
Carefully lower the fish steaks into the hot oil using tongs. Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature.
-
9
Fry the first side for 4-5 minutes without moving the fish. This allows a solid crust to form. The edges should look golden brown.
-
10
Gently flip the steaks and fry for another 3-4 minutes on the second side, or until the fish is opaque throughout and the exterior is a deep golden brown.
-
11
Remove the fish from the pan and transfer to a plate lined with paper towels to drain any excess oil for about 1 minute.
-
12
Immediately sprinkle with a tiny pinch of extra salt while the oil is still wet on the surface for maximum flavor.
-
13
Garnish with fresh cilantro, thin red onion rings, and plenty of lime wedges for squeezing over the hot fish.
💡 Chef's Tips
Always use a firm-fleshed white fish to ensure the steaks don't fall apart during the flipping process. If you don't have cornmeal, you can substitute with panko breadcrumbs for a different but equally crunchy texture. Ensure the oil is hot enough before adding the fish; cold oil will result in a greasy, soggy coating. Avoid using too much lime juice in the marinade, as the excess moisture can prevent the crust from crisping properly. For a spicy kick, add a teaspoon of Brazilian malagueta pepper sauce or cayenne pepper to the marinade.
🍽️ Serving Suggestions
Serve with 'Arroz Branco' (Brazilian white rice) and 'Feijão Fradinho' (black-eyed pea salad). Pair with a cold glass of Brazilian Caipirinha or a crisp Pilsner beer. Side with 'Farofa' (toasted cassava flour) to add a nutty, smoky crunch to the meal. A simple tomato and heart of palm salad provides a refreshing contrast to the fried fish. Offer a side of 'Molho à Campanha' (Brazilian vinaigrette salsa) for a bright, acidic pop.