It’s been a while since I posted food pictures from Mother-in-Law Restaurante, but I couldn’t pass up the chance to photograph these perfect iscas. The lighting is much better than last time, too. In case you’re wondering what makes these iscas and not pataniscas de bacalhau, it’s all about what’s inside: just bacalhau, unlike pataniscas which are also battered but contain a mixture of shredded codfish, flour, egg, onion, parsley, etc.
My mother-in-law was taken aback when she saw me pouring white white vinegar on my last pieces of iscas.
“Vinagre?!?”
While I’ll admit that’s a very British way to eat battered fish, I’d like to point out that the Portuguese eat bacalhau (salted cod) with olive oil and vinegar. It’s the same combination!
But the white wine vinegar and olive oil wasn’t sitting on the table for the iscas, this time it’s accompaniment for the feijão frade. You can probably guess what feijão frade is in English: black-eyed peas or cowpea (says Wikipedia, although I’ve never heard anyone call it that). Either way, it’s easier than saying vigna unguiculata.
Isn’t food wonderfully confusing?
September 24, 2017
Album: Portugal [Autumn 2017]
For more posts/photos of Portuguese food and drink:
https://gailatlarge.com/blog/tag/portuguese-kitchen
https://www.pinterest.com/gailatlarge/portuguese-food-drink/
https://www.instagram.com/gailatlarge/
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