Peixe espada frito — fried scabbardfish — is a much-loved dish along the coast of central Portugal, and a regular on the tables of Nazaré.
The scabbardfish is a long, thin, silvery deep-water fish, with white, delicate flesh. For this dish it is cut into pieces, coated, and fried until golden and crisp on the outside while staying tender within. It is simple, honest cooking — the kind of fresh-fish dish that a fishing town like Nazaré does naturally well, served plainly with potatoes and salad, or with rice.
It is worth noting that the most famous scabbardfish dish in Portugal — espada with banana — belongs to Madeira; the version eaten in Nazaré is the straightforward fried fish of the mainland coast. For the visitor, peixe espada frito is an easy, satisfying way to taste the fresh fish that is the foundation of the town's cooking.
⭐ Must-try:
Peixe Espada frito com batata doce
Highlights
- Fried scabbardfish, a dish of the central coast
- A long, silvery deep-water fish with delicate flesh
- Coated and fried golden and crisp, tender within
- Simple, honest fresh-fish cooking
- Served plainly with potatoes, salad or rice
Frequently asked questions
What is peixe espada frito?
It is fried scabbardfish — a long, silvery deep-water fish — coated and fried golden and crisp, tender within.
Is this the Madeira dish with banana?
No. The famous espada-with-banana dish is from Madeira; in Nazaré it is the straightforward fried fish of the mainland coast.
How is it served?
It is served plainly, in the manner of a fishing town — with potatoes and salad, or with rice.