Estes pastelões de galiota são um petisco clássico e delicioso, com o sabor autêntico do mar. Fáceis e rápidos de fazer, são perfeitos para partilhar numa tarde de verão, acompanhados de um arroz de tomate malandrinho e um copo de vinho verde bem fresco. A sua textura estaladiça por fora e macia por dentro vai conquistar toda a gente.

Ingredientes

  • 400g de galiota
  • 1 cebola picada
  • 1 alho picado
  • salsa picada
  • 3 ovos
  • sal e pimenta q.b.
  • 1 c. café de fermento em pó
  • 3 c.s. de farinha de trigo
  • óleo para fritar

Preparação

  1. Lave a galiota, passando várias vezes por água corrente. Coloque numa taça e junte os restantes ingredientes.
  2. Envolva até obter uma massa homogénea, mas com cuidado para não desfazer os peixinhos.
  3. Coloque uma colher de sopa de massa em óleo bem quente e espalme para aumentar o diâmetro do pastelão. Além disso fica mais fino e estaladiço.
  4. Acompanhe com arroz de tomate.

For a true taste of the Portuguese coast, here is the English version of this delightful recipe.

Whitebait Fritters (Pastelões de Galiota)

This recipe is for a classic Portuguese seaside snack, or petisco. It features galiota, a type of tiny, young razor clam, similar to what is known as whitebait in English-speaking countries. These are very small, delicate creatures that are eaten whole, and when mixed into a light batter and fried, they create wonderfully crispy, savoury fritters.

The beauty of this dish lies in its simplicity. The fresh flavour of the sea is complemented by onion, garlic, and parsley, creating a taste that is both rustic and incredibly moreish. The key to a great fritter is to press it down gently in the hot oil, making it thinner and allowing the edges to become extra crispy. They are traditionally served with a flavourful tomato rice (arroz de tomate) for a more substantial meal, but they also make a fantastic appetizer on their own.

For a perfect serving experience, squeeze a little fresh lemon juice over the hot fritters just before eating. They also pair wonderfully with a simple garlic mayonnaise or aioli for dipping. This is a dish designed for sharing with friends and family, preferably on a sunny day with a cold drink in hand.

Ingredients

  • 400g whitebait (or galiota), washed
  • 1 onion, finely chopped
  • 1 clove of garlic, minced
  • Fresh parsley, chopped
  • 3 eggs
  • Salt and freshly ground black pepper to taste
  • 1 tsp baking powder
  • 3 tbsp plain flour
  • Vegetable oil, for frying

Method

  1. Thoroughly wash the whitebait under cold running water. Place them in a bowl and add the chopped onion, minced garlic, parsley, and eggs.
  2. Gently mix all the ingredients together until you have a smooth batter, being careful not to break up the delicate fish. Season with salt and pepper, and stir in the baking powder and flour.
  3. Heat a generous amount of oil in a frying pan until it’s very hot. Drop spoonfuls of the batter into the hot oil.
  4. As they fry, gently press down on each fritter with the back of the spoon to flatten it slightly. This helps it to cook through and become thinner and crispier.
  5. Fry until golden brown and crispy on both sides, then remove with a slotted spoon and drain on kitchen paper.
  6. Serve immediately, traditionally accompanied by tomato rice.