Pescadinhas Fried with Butter and Lemon (2 people)

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  • 4 pescadinhas
  • 1 tablespoon (tea) of rosemary
  • 1 tablespoon (tea) of salt
  • 1 tablespoon (tea) ground black pepper
  • 25 g of flour
  • 1 dl of oil
  • 50 g butter
  • juice of 1 lemon
  • 2 tablespoons chopped parsley


Wash the fish and pat dry with absorbent paper. Sprinkle inside with the rosemary and out with salt and pepper. Involving the pescadinhas in flour, shaking to remove the excess. Light the fire moderately strong a large frying pan with the oil and let it warm up for 1 minute. Dip the pescadinhas carefully in the oil pan, and cook until golden brown. Remove to a serving platter previously heated. Drain the oil from the frying pan and bring to simmer with butter, lemon juice, and parsley. Let it boil for 30 seconds, rapando with a wooden spoon. Pour the sauce over the fish and serve.

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