Teresa's Recipes
Rissois de Peixe
Rissois de Peixe are delightful Portuguese fish turnovers that combine flaky and tender dough with a rich, creamy fish filling. These golden-brown pastries are a beloved snack in Portugal, often enjoyed at family gatherings and festive occasions. The contrast of the crunchy exterior with the savory and aromatic filling makes them irresistible, perfect for a party appetizer or a comforting snack. The history of rissois dates back to the early 20th century, reflecting the Portuguese love for seafood and their culinary creativity.
Ingredients
- 400g White fish fillets
- 1, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons, chopped Fresh parsley
- for cooking and frying Oil
- to taste Salt
- to taste Black pepper
- 2 cups, plus extra for dusting All-purpose flour
- 1 cup Water
- 2, beaten (for egg wash) Eggs
- 1 cup Breadcrumbs
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 14g
- Carbs: 22g
- Protein: 10g
- Sodium: 300mg
- Sugar: 1g
Instructions
- In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
- Add the white fish fillets to the skillet, season with salt and pepper, and cook until the fish is opaque and flakes easily. Remove from the heat and let it cool slightly before shredding it into small pieces.
- Stir in the chopped parsley to the shredded fish mixture and set aside to cool completely.
- In the same skillet, add the remaining flour and cook for 1-2 minutes, stirring constantly. Gradually pour in the water while stirring until a thick dough forms. Remove from heat and let the dough cool slightly.
- On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter or glass to cut out circles of dough.
- Place a spoonful of the fish filling onto one half of each dough circle. Fold the other half over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
- Dip each rissoi into the beaten eggs, then coat with breadcrumbs, ensuring they are well-covered.
- In a deep fryer or large, deep saucepan, heat oil to 180°C (350°F). Fry the rissois in batches until they are golden brown, about 3-4 minutes. Remove and drain on paper towels.
- Serve the rissois hot, with a side of aioli or tartar sauce for dipping.
Tips
- For a creamier filling, consider adding a bit of cream cheese or béchamel sauce to the fish mixture.
- Try using different types of fish, such as cod or haddock, for varying flavors.
- For a vegetarian version, replace the fish with sautéed mushrooms and spinach for a delicious alternative.