Did you know that the cooking method used in Japanese cooking “tempura” was taught to the Japanese by the Portuguese Explorers? So the next time you order anything tempura at a restaurant you can thank your Portuguese ancestors.
Peixinhos da Horta means fish from the garden because these lightly tempura fried green beans resemble small fried fish. I grow my own Portuguese heirloom green beans in my garden, but you can substitute the recipe with any green beans. I took this picture below of one from my garden which measured 11 inches long. As you can see, the green beans resemble Italian flat green beans.
The beans are silky and nutty flavored which are perfect for soups, salads and as add ins to stir fry, rice and pasta dishes as well.
2 pounds green beans
1 and 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice
1 tablespoon olive oil
1 cup beer or seltzer soda
Oil for frying
Cut of stems and wash the green beans and cook for about 3-5 minutes until tender. Drain put aside and let dry. (Note: I cut my green beans in half since they were long and wide, but it’s up to your taste.)
Meanwhile, mix all of the ingredients except green beans and mix to form a slightly thick pancake like batter. Let the batter sit for a few minutes to thicken. If you find the batter is too thick add more liquid.
Begin frying each green bean by shaking off excess batter and dip into the hot oil one by one. Flip the beans onto the other side as they become golden. Drain on paper towels. Watch this video: for frying technique.