Fish Fofos
Crispy Portuguese-style fish fofos: spiced haddock and potato logs, breadcrumb-coated and fried until golden, served with tangy onion salad and chutney.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 600 g haddock
- 300 g potatoes
- 1 pcs green chilli
- 3 tbsp coriander (fresh, chopped)
- 1 tsp cumin seeds
- 0.5 tsp black pepper
- 3 pcs garlic cloves
- 2 pcs ginger
- 2 tbsp flour (rice or plain)
- 3 pcs eggs
- 75 g breadcrumbs
- vegetable oil (for frying)
- onion (for salad)
- lemon juice (for salad)
- mango chutney (to serve)
- salt (to season)
Directions
- Place haddock in a lidded pan, cover with water and gently poach over low heat for 10 minutes. Drain and flake the fish.
- In a large bowl combine flaked fish, cooked potato, chopped green chilli, chopped coriander, cumin seeds, black pepper, crushed garlic and grated or chopped ginger. Season, add the flour and mix well.
- Break in one egg and mix; shape the mixture into 15 small logs.
- Beat the remaining eggs in a bowl and place breadcrumbs in another bowl. Dip each log in beaten egg then coat in breadcrumbs. Chill for 20 minutes.
- Heat about 1cm vegetable oil in a large frying pan over medium heat. Fry the fofos in batches for about 2 minutes per side until evenly golden. Drain on kitchen paper.
- For the onion salad, mix sliced onion with chopped coriander, lemon juice and a pinch of salt. Serve the fofos with the onion salad and mango chutney.