Peixe frito com açaí: um clássico paraense | Thiago Castanho

One of the greatest classics from Pará! Ingredients: Fish: 500g of skinless and boneless yellowtail fillet, salt to taste, black pepper to taste, lemon juice to taste. Dough: 1 cup of wheat flour, 1 1/2 cups of Pilsner beer, 2 eggs, 1 teaspoon of yeast, salt to taste, 2 cloves of grated garlic, black pepper. Wheat flour for coating the fish before dipping in the batter. To serve: 2 liters of açaí. TEAM: Direction and photography: @thiagopelaes Art direction: @patriciagondim_ Partner studio/kitchen: @casa_iga Editing: @alexnogasi Camera and still photography assistant: @laisteixeiras Sound: @kato.hz #açaí #friedfish