Fish fofos

Name: Fish fofos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 600g Haddock; 300g Potatoes; 1 chopped Green Chilli; 3 tbs Coriander; 1 tsp Cumin Seeds; 1/2 tsp Pepper; 3 cloves Garlic; 2 pieces Ginger; 2 tbs Flour; 3 Eggs; 75g Breadcrumbs; For frying Vegetable Oil

Non-Veg📍Portuguese🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Seafood

Ingredients for Fish fofos

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Haddock

600g

Potatoes

300g

Green Chilli

1 chopped

Coriander

3 tbs

Cumin Seeds

1 tsp

Pepper

1/2 tsp

Garlic

3 cloves

Ginger

2 pieces

Flour

2 tbs

Eggs

Breadcrumbs

75g

Vegetable Oil

For frying

STEP 1

Step-by-Step Instructions

STEP 1

Put the fish into a lidded pan and pour over enough water to cover. Bring to a simmer and gently poach for 10 minutes over a low heat with the lid on. Drain and flake the fish.

STEP 2

Put the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl. Season, add the rice flour, mix well and break in 1 egg. Stir the mixture and divide into 15, then form into small logs. Break the remaining eggs into a bowl and whisk lightly. Put the breadcrumbs into another bowl. Dip each fofo in the beaten egg followed by the breadcrumb mixture. Chill for 20 minutes.

STEP 3

Heat 1cm of oil in a large frying pan over a medium heat. Fry the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over. Drain on kitchen paper and repeat with the remaining fofos.

STEP 4

For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.