Portuguese · main

Little Fish Of The Garden (Peixinhos Da Horta) - Portuguese

Little Fish Of The Garden (Peixinhos Da Horta) - Portuguese reads richness 5.4, salinity 4.4 and umami 2.3 on Palate's 0–10 flavor X-ray — a Portuguese main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.6 / 10
• Sweet & Fruity — 2.0 / 10
• Sour & Bright — 0.9 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 1.8 / 10

The measured notes (of 18)

Richness 5.4 · Salinity 4.4 · Umami 2.3 · Sweetness 1.8 · Herbaceous 1.6 · Earthy 1.4 · Nutty 1.4 · Bitterness 1.4 · Heat 0.9 · Warm Spice 0.9 · Sourness 0.7 · Citrus 0.7 · Fruity 0.6 · Floral 0.6

What's in it (8)

• 1 lb Italian flat beans
• water, as needed
• 1 teaspoon coarse salt (to taste)
• 4 eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon coarse salt (to taste)
• 1/4 teaspoon white pepper (to taste)
• 1 cup olive oil (or as needed for frying)

Time & effort: about 25 min · effort: medium

Nutrition (per 100 g, engine-estimated): 71 kcal, 4.1 g protein, 2.2 g fat, 8.4 g carbs

Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (5 steps)

1. Rinse the beans and trim the tips. Place the beans in a medium saucepan with 1 teaspoon of the salt and enough water to cover by 1 inch. Cover and bring to a boil over medium-high heat. Reduce the heat and simmer until almost tender, about 3 minutes. Drain well and blot to remove excess water.
2. Make a batter of the eggs, flour, remaining salt, and pepper.
3. Heat about 1 cup of oil in a small skillet until hot, but not smoking. Working with 3 beans at a time, dip the beans in the batter forming a group of 3.
4. Immediately place the grouped beans in the skillet and pan-fry. The beans should stik together as they fry, although sometimes you may get one or two that separate. When the beans are a light golden color on both sides, remove from the pan with a slotted spoon and drain on paper towels.
5. Serve hot or at room temperature as an appetizer or a side dish.

Dishes with a similar flavor shape

• Zeljanica (Coiled Spinach and Cheese Pita) — Bosnian
• Homemade Tagliatelle With Summer Sauce Recipe — Italian
• Cheese-And-Carrot Mashed Potatoes — American
• Focaccia Genovese — Italian
• Muhlama (Kuymak, Cornmeal and Melting Cheese) — Turkish

Keep reading: what richness, salinity, umami mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.