Entree: Brazil – Para – Peixe Frito com Açaí (Crispy fried river fish served with a savory açaí sauce typical of Pará)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
12 min
Additional
15 min
Total
1 hr
Ingredients
- 4 firm white fish fillets (tambaqui, pirarucu, or similar), approx. 6 oz (170 g) each
- 1 cup (120 g) cassava (manioc) flour for dredging
- 1 tsp (5 g) kosher salt for fish
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cloves garlic, minced
- 1 lime, juiced (about 1 tbsp / 15 ml)
- 3–4 cups (720–960 ml) vegetable oil for frying (enough for shallow/deep frying)
- 12 oz (340 g) unsweetened frozen açaí pulp, thawed
- 1/4 cup (60 ml) water (adjust for sauce consistency)
- 1 small onion, finely chopped
- 2 tbsp (30 ml) white vinegar
- 1 small hot pepper (pimenta malagueta or similar), finely chopped, or to taste
- 1/4 tsp (1 g) salt for sauce, plus more to taste
- 1/4 cup (15 g) chopped cilantro or green onion for garnish
- 1 cup (120 g) farinha de mandioca (to serve) optional
Instructions
1. Pat fish fillets dry and season both sides with 1 tsp kosher salt, pepper, minced garlic, and lime juice. Let sit 10–15 minutes.
2. While fish rests, prepare açaí sauce: in a blender combine thawed açaí pulp, 1/4 cup water, chopped onion, white vinegar, chopped hot pepper, and 1/4 tsp salt. Blend until smooth; adjust water for a pourable but slightly thick sauce. Taste and adjust salt or vinegar as needed. Chill briefly or keep at cool room temperature.
3. Spread cassava flour on a large plate. Dredge each seasoned fillet in the flour, shaking off excess.
4. Heat oil in a deep skillet or fryer to 350°F (175°C). Test with a small piece of cassava flour—it should sizzle immediately.
5. Fry fillets in batches, 3–5 minutes per side depending on thickness, until golden and cooked through. Maintain oil temperature between batches. Transfer to a paper towel-lined tray to drain.
6. If using, lightly toast the farinha de mandioca in a dry pan 1–2 minutes until warm and fragrant; keep warm for serving.
7. To serve, place fried fillets on a platter, spoon savory açaí sauce over or alongside each piece, sprinkle with chopped cilantro or green onion, and offer toasted farinha de mandioca on the side. Serve immediately with lime wedges.
