📝 About This Recipe
A beloved staple across the Portuguese coast and particularly the Azores, Chicharros Fritos are small horse mackerel fried to a perfect, shattering crisp. These tiny fish are seasoned simply with sea salt and garlic, allowing their natural oceanic sweetness to shine through a light, golden flour dusting. Traditionally enjoyed whole—bones and all—this dish offers a rustic, communal dining experience that captures the essence of a seaside Portuguese tavern.
🥗 Ingredients
The Fish
- 1 kg Small Horse Mackerel (Chicharros) (cleaned, gutted, and heads removed if preferred, though traditionally kept on)
- 2 tablespoons Coarse Sea Salt (traditional Flor de Sal is excellent here)
- 6 cloves Garlic (smashed with the skin on)
- 3 pieces Bay Leaves (torn in half)
- 1 piece Lemon (juiced for the marinade)
The Coating and Frying
- 1.5 cups All-purpose Flour (for dredging)
- 1/2 cup Cornmeal (adds extra crunch)
- 1 teaspoon Sweet Paprika (for color and a hint of warmth)
- 500 ml Vegetable Oil (for deep frying; sunflower or peanut oil works well)
- 2 tablespoons Extra Virgin Olive Oil (to add flavor to the frying oil)
Traditional Accompaniments
- 2 tablespoons Massa de Pimentão (Portuguese red pepper paste for serving)
- 1 small Red Onion (thinly sliced into rings)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Rinse the horse mackerel thoroughly under cold running water. Pat them extremely dry with paper towels; moisture is the enemy of a crispy crust.
-
2
In a large bowl, toss the fish with the coarse sea salt, smashed garlic cloves, torn bay leaves, and lemon juice. Let them marinate for at least 20-30 minutes to allow the flavors to penetrate the flesh.
-
3
In a shallow wide dish or a sturdy paper bag, combine the all-purpose flour, cornmeal, and sweet paprika. Whisk together until the color is uniform.
-
4
Remove the fish from the marinade, shaking off any excess liquid or clinging pieces of garlic/bay leaf.
-
5
Dredge the fish in the flour mixture, a few at a time, ensuring they are completely coated from head to tail. Shake off the excess flour vigorously; you want a thin, even veil, not a thick paste.
-
6
In a deep, heavy-bottomed skillet or a frying pan, heat the vegetable oil and olive oil together over medium-high heat. The oil is ready when a pinch of flour sizzles immediately upon contact (approx. 180°C/350°F).
-
7
Carefully place the fish into the hot oil in batches. Do not overcrowd the pan, as this will drop the temperature and lead to greasy fish.
-
8
Fry the chicharros for about 3-4 minutes per side. They should turn a deep, golden brown and feel stiff/crispy when lifted with tongs.
-
9
Use a slotted spoon or spider skimmer to transfer the fried fish to a wire rack set over a baking sheet. This allows air to circulate and keeps them crispier than paper towels would.
-
10
While the fish are hot, sprinkle with a tiny bit more fine sea salt if desired.
-
11
In the same oil (if it's still clean), quickly flash-fry the sliced red onions for 30 seconds until slightly softened but still vibrant, then scatter them over the fish.
-
12
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Always use the smallest horse mackerel you can find; the smaller they are, the more edible and crunchy the bones become. Ensure the oil is hot enough before adding the fish; if it's too cool, the flour will absorb the oil and become soggy. Adding a splash of olive oil to your frying oil significantly improves the flavor profile of the crust. For an authentic Azorean touch, serve with 'Molho de Vilão' (a spicy garlic and vinegar sauce) on the side. If you are squeamish about heads, you can remove them, but keeping them on protects the delicate meat during high-heat frying.
🍽️ Serving Suggestions
Serve with 'Arroz de Feijão' (Portuguese tomato and bean rice) for a hearty, traditional meal. Pair with a crisp, chilled Vinho Verde or a dry Azorean white wine to cut through the richness of the fry. Accompany with boiled 'batatas' (potatoes) and a simple salad of tomatoes and peppers. A side of 'Massa de Pimentão' mixed with a little olive oil makes a perfect dipping sauce. Offer plenty of fresh lemon wedges on the side for guests to spritz over the fish just before eating.