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Carapaus fritos with tomato rice

Carapaus fritos with tomato rice is a Portuguese fish dish for 4 people, ready in 40 minutes, rated easy, at about €3.10 per serving. Small crispy fried fish are paired with a soft, tomato infused rice. The key to success is salting the fish ahead of time and frying them in very hot oil.

Tonight, carapaus fritos, these crispy Portuguese fried fish, with a soft tomato rice on the side.

Carapaus fritos with tomato rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Summer, Spring, Fall
The kids
They generally like it

Carapaus fritos are small whole fish fried Portuguese style, crackling on the outside, tender inside. The tomato rice served alongside brings the softness, cooked gently in a broth flavored with garlic and bay leaf. A squeeze of lemon on top is all it needs to wake everything up.

This is a finger food kind of dish, simple and generous, perfect for a weeknight when you want a change from breaded fish fillets. Kids enjoy picking at the little whole fish, and the tomato rice goes down well even with pickier eaters. Just ask your fishmonger to clean the horse mackerel for you, the rest comes together fast.

The ingredients

4 people

Fish counter

  • small horse mackerel, gutted 12

Pantry

  • flouroften in the pantry 5 tbsp
  • riceoften in the pantry 280 g
  • crushed tomatoesoften in the pantry 200 g
  • vegetable brothoften in the pantry 60 cl
  • bay leafoften in the pantry 1
  • olive oiloften in the pantry 3 tbsp
  • frying oiloften in the pantry 20 cl
  • saltoften in the pantry 1 pinch

Fruits and vegetables

  • lemon 1
  • onion 1
  • garlic 2 cloves

Allergens Fish, Gluten

The step by step recipe

  1. Salt the small fish and let them rest. 20 min

    No horse mackerel, fresh sardines or small mackerel work just as well.

  2. Sauté the onion and garlic in olive oil, add the rice and toast it for a minute. 5 min

    The rice should turn translucent.

  3. Pour in the tomatoes, bay leaf and hot broth, cover and cook over low heat. 15 min

    Don't lift the lid, the steam cooks the rice all the way through.

  4. Pat the fish dry, coat them in flour, then fry in very hot oil, 3 minutes per side. 8 min

    Don't crowd the pan, they'll steam instead of frying.

  5. Drain the fish on paper towels and serve with the rice and lemon wedges.

    Eat them hot, with your fingers, Portuguese style.

Our tips to get it right

  • Pick horse mackerel that's firm and shiny, a sign of freshness, your fishmonger can gut them on request.
  • Use fresh or lightly used oil for frying, the taste of the fish depends directly on it.
  • Cook the rice just before frying the fish, so it stays warm and soft when you serve.

The variations

  • Swap the horse mackerel for fresh sardines or small mackerel, the frying time stays the same.
  • For a no fry version, pan sear the fish in a splash of olive oil, less crispy but quicker to make.
  • For kids in a hurry, serve the tomato rice with breaded fish fillets, easier to eat without bones.

What to serve it with

  • A green salad with a sharp dressing
  • Bread to soak up the rice
  • Sparkling water with lemon

Storage

The tomato rice keeps for 2 days in the fridge in a sealed container and reheats gently in a pan with a splash of water. The fried fish is best eaten the same day, it loses its crunch once it cools. Freezing isn't recommended for this dish.

Questions about this dish

Can you use a different fish instead of horse mackerel?

Yes, fresh sardines or small mackerel work just as well and cook the same way. Ask your fishmonger to clean them for you to save time.

Do you need to scale the horse mackerel before frying?

Small horse mackerel have fine scales that come off easily under cold water. Ask the fishmonger to do it if you'd rather not.

Can you make the tomato rice ahead of time?

Yes, you can cook it a few hours ahead and reheat it gently in a pan with a little water or broth. The fish should be fried right before serving to stay crispy.

Why salt the fish before flouring them?

Salt firms up the flesh and helps the skin crisp up better when fried. Thirty minutes of resting is enough, no need for more.

How long does it take to make some carapaus fritos with tomato rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in some carapaus fritos with tomato rice?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does some carapaus fritos with tomato rice cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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