📝 About This Recipe
Transport your senses to the sun-drenched shores of Rio de Janeiro with Isca de Peixe, Brazil's beloved crispy fish appetizer. These golden, bite-sized strips are traditionally made from firm white fish, marinated in a zesty blend of lime and garlic before being dredged in a seasoned crust. Perfectly crunchy on the outside and flakey within, they are the quintessential 'petisco' (snack) to enjoy with a cold drink and good company.
🥗 Ingredients
The Fish & Marinade
- 2 lbs White fish fillets (Tilapia, Snapper, or Cod) (cut into 1-inch wide by 3-inch long strips)
- 2 Limes (juiced)
- 4 cloves Garlic (minced into a paste)
- 1.5 teaspoons Salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Cumin (ground)
The Breading
- 1 cup All-purpose flour
- 1/2 cup Cornstarch (for extra crispiness)
- 1 teaspoon Smoked paprika
- 3 cups Vegetable oil (for deep frying)
Tartar Molho (Brazilian Style)
- 1/2 cup Mayonnaise (high quality)
- 2 tablespoons Pickles (finely chopped)
- 1 tablespoon Fresh parsley (minced)
- 1 teaspoon Yellow mustard
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 Lime wedges (for serving)
👨🍳 Instructions
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1
Pat the fish fillets dry with paper towels to ensure the marinade sticks properly. Cut the fish into uniform strips, roughly 1 inch wide and 3 inches long.
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2
In a large glass bowl, combine the lime juice, minced garlic, salt, black pepper, and cumin. Whisk until the salt is mostly dissolved.
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3
Add the fish strips to the marinade. Toss gently with your hands to coat every piece. Cover and refrigerate for 15-20 minutes. Avoid marinating longer, as the acid will 'cook' the fish.
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4
While the fish marinates, prepare the dipping sauce by mixing the mayonnaise, chopped pickles, parsley, and mustard in a small bowl. Set aside in the fridge.
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5
In a shallow dish or large Ziploc bag, whisk together the flour, cornstarch, and smoked paprika until well combined.
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6
In a deep skillet or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the heat.
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7
Remove a handful of fish strips from the marinade, letting the excess liquid drip off. Dredge them thoroughly in the flour mixture, pressing down so the coating adheres.
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8
Shake off any excess flour from the strips—you want a thin, even coating, not a thick paste.
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9
Carefully lower the fish strips into the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and lead to soggy fish.
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10
Fry for 3-4 minutes, turning once, until the strips are a deep golden brown and the exterior feels hard/crispy to the touch.
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11
Use a slotted spoon to transfer the fried fish to a wire rack set over a baking sheet or a plate lined with paper towels to drain.
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12
Immediately sprinkle with a tiny pinch of extra salt while the oil is still glistening on the surface.
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13
Repeat the process with the remaining fish, ensuring the oil returns to 350°F between batches.
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14
Transfer the hot Iscas to a serving platter. Garnish generously with chopped cilantro and fresh lime wedges.
💡 Chef's Tips
Always use a firm white fish like Tilapia or Snapper; oily fish like Salmon won't provide the same 'crunch' factor. The addition of cornstarch to the flour is the secret to a professional-grade, glass-like crunch that stays crispy longer. Ensure the oil is hot enough before frying; if you don't have a thermometer, dip the end of a wooden spoon in—if it bubbles vigorously, it's ready. If you like heat, add a few drops of Brazilian 'Pimenta' (hot sauce) to the marinade for an authentic spicy kick. Never cover the fried fish with a lid or foil after cooking, as the steam will soften the breading.
🍽️ Serving Suggestions
Serve with a chilled Brazilian Caipirinha or a very cold pilsner beer. Pair with a side of 'Molho à Campanha' (Brazilian vinaigrette salsa) for a refreshing acidic contrast. Offer a side of fried cassava (mandioca frita) to make it a complete coastal Brazilian platter. Serve alongside a bowl of garlic-infused white rice for a more substantial meal. Always provide extra lime wedges; the fresh squeeze of juice right before eating is essential.