Easy Summer Recipe: Fried Blackbelly Rosefish (Cantaril) Lettuce Wraps
What is Blackbelly Rosefish (Cantaril)?
Cantaril, also known as blackbelly rosefish, is an underappreciated gem in the world of white fish. Commonly found off the coasts of Portugal and the North Atlantic, cantaril is a cousin of more widely known rockfish. Its flesh is white, flaky, and mild in flavor. This makes it an ideal candidate for pan-frying or deep-frying. While it may not have the name recognition of cod or snapper, it holds its own on the plate, particularly when prepared simply and allowed to shine. In Portugal, it’s often available fresh at markets, like the Cascais Mercado, and enjoyed whole, grilled, or fried.
Fried Blackbelly Rosefish Lettuce Wraps: A Light and Flavorful Dish
This recipe for fried cantaril lettuce wraps is a light, crispy, and refreshing way to showcase the fish. It blends traditional frying techniques with the brightness of raw vegetables and herbs, all wrapped in fresh lettuce leaves for a modern, summery twist. The result is a dish that feels satisfying yet clean—perfect as a light meal or shared plate.
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How to Prepare Fried Blackbelly Rosefish (Cantaril) for Lettuce Wraps
Preparation begins with the fish itself. Once cleaned the fish is lattice scored—a technique that involves making shallow crosshatch cuts across the skin. This helps the fish cook more evenly and enhances the crispy texture of the surface once fried. It also creates small pockets where seasoning and crust can cling, adding flavor in every bite. After scoring, the cantaril is simply seasoned with salt and a touch of white pepper to let the fish’s natural sweetness come through.
Lightly Coating Fried Cantaril for Crisp Texture
Instead of using a heavy batter, this method relies on a light dusting of sifted flour to create a thin, golden crust. Running the flour through a fine sieve ensures even coverage and prevents clumping, which can lead to uneven frying. This delicate coating helps the fish crisp up without overwhelming its flavor or weighing down the final dish.
Frying Blackbelly Rosefish (Cantaril) to Golden Perfection
To fry the fish, you’ll need about 1 liter of vegetable oil, heated to 350°F (175°C) in a deep skillet or heavy-bottomed pot. The oil should remain at a steady temperature throughout the frying process to avoid sogginess or burning. The cantaril is fried whole for about 6 minutes per side until they’re beautifully golden and crisp on the outside while moist and flaky within. A wire rack or paper towel-lined tray helps drain excess oil while preserving the crispy finish.
Building the Fried Cantaril Lettuce Wraps
Once your fish is fried to perfection, the assembly is simple. Crisp butter lettuce or romaine leaves serve as the base, acting as a refreshing and low-carb alternative to traditional bread or tortillas. Place a portion of the fried fish in each leaf and top with your choice of garnishes. Pickled red onions, fresh herbs like cilantro, a drizzle of chili oil, or even a spoonful of garlic aioli can add complexity and brightness. These wraps are endlessly customizable and easy to adapt to personal taste or what you have on hand. Serve with a side of Perfect Portuguese White Rice and you have a satisfying well balanced meal.
Substitutes for Fried Blackbelly Rosefish in Lettuce Wraps
While cantaril is ideal for this recipe, it may not be available everywhere. Fortunately, its qualities are shared by a number of other white-fleshed fish that can be used as substitutes. Snapper, rockfish, sea bream (dourada), or even tilapia make good alternatives. Look for a firm-textured fish that holds up well to frying and has a mild flavor that won’t overpower the dish’s fresh components.
Wine Pairings for Fried Blackbelly Rosefish Lettuce Wraps
To round out the meal, these lettuce wraps pair beautifully with a light, crisp white wine.
- A chilled Vinho Verde from Portugal offers bright acidity and subtle effervescence that refreshes the palate.
- Alternatively, a dry Albariño or Vermentino complements the clean flavors of the fish.
- If you prefer beer, a light lager or Belgian-style wheat beer balances the richness of the fried fish without overpowering it.
Why Fried Blackbelly Rosefish (Cantaril) Lettuce Wraps Are Worth Making
The crispy texture of the fish, the crunch of the lettuce, and the optional tangy or spicy toppings combine for a dish that is as satisfying as it is elegant. Whether you’re using locally sourced blackbelly rosefish aka cantaril or a comparable substitute, this dish brings a contemporary touch to traditional fried fish and is sure to impress at your next gathering or family dinner.
Fried Blackbelly Rosefish (Cantaril) Lettuce Wraps
Ingredients
- 2 lb blackbelly rosefish (cantaril), or similar as noted in the article
- 2 tbsp flour
- salt, to taste
- white pepper, to taste
- 8 butter lettuce leaves
- condiments such as garlic aioli, a favorite spicy sauce, cilantro leaves, etc
Equipment
- 1 large deep pot wide enough for the cantaril to lay almost flat at the bottom
- 1 tongs or fryer scoop to position, flip, and remove the cantaril
- 1 sieve
Instructions
Start by making shallow cuts across the skin at a diagonal.
Then make a second set of crosshatch cuts across the skin.- Season the blackbelly rosefish with salt and a touch of white pepper. Rub the seasoning into the fish and the cuts.
Using a fine mesh sieve lightly dust sifted flour over both sides of the blackbelly rosefish. Running the flour through a fine sieve ensures even coverage and prevents clumping, which can lead to uneven frying.- On the stove heat 1 liter of vegetable oil to 350°F (175°C) in a large deep pot. The oil should remain at a steady temperature throughout the frying process to avoid sogginess or burning.
- Once the oil reaches temp using a tongs or fryer scoop gently place the fish in the oil. Manage the heat to keep the temp near 350F (175C). Fry the first side of the fish for 6 minutes.
Using the tongs or scoop flip the fish over and fry for another 6 mintues until the blackbelly rosefish is beautifully golden and crisp on the outside while moist and flaky within.- Remove the fish with the tongs or scoop and place on a wire rack or paper towel-lined tray helps drain excess oil.
Once your fish is fried to perfection, the assembly is simple. Crisp butter lettuce or romaine leaves serve as the base, acting as a refreshing and low-carb alternative to traditional bread or tortillas.- Place a portion of the fried fish in each leaf and top with your choice of garnishes. Pickled red onions, fresh herbs like cilantro, a drizzle of chili oil, or even a spoonful of garlic aioli can add complexity and brightness.
