SeafoodPortuguese
Fish fofos
Ingredients
- 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 — 3
- Breadcrumbs — 75g
- Vegetable Oil — For frying
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.