Fish fofos


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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


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.

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