Fish fofos
Fish fofos — a Portuguese seafood classic.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Portuguese, Dinner
Ingredients
- 600 g haddock
- 300 g potatoes
- 1 pcs green chilli
- 3 tsp coriander
- 1 tsp cumin seeds
- 0.5 cup peppers
- 3 pcs garlic
- 2 g ginger
- 2 g flour
- 3 pcs eggs
- 75 g breadcrumbs
- 1 pcs vegetable oil
Instructions
- Place the fish in a saucepan with a lid and add enough water to cover it.
- Bring to a gentle simmer, cover and poach the fish over low heat for 10 minutes.
- Lift the fish out, drain off the liquid and break it into flakes.
- Combine the flaked fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl.
- Season the mixture to taste, add the rice flour and mix until well combined.
- Crack one egg into the bowl and stir it through the mixture.
- Divide the mixture into 15 equal portions and shape each portion into a small log (fofo).
- Crack the remaining eggs into a bowl and whisk them lightly.
- Put the breadcrumbs into a separate shallow bowl.
- Dip each fofo first into the beaten egg, then coat it in the breadcrumbs.
- Chill the coated fofos in the fridge for 20 minutes to set.
- Pour oil about 1 cm deep into a large frying pan and heat over medium.
- Fry the fofos in batches, cooking about 2 minutes per side and turning gently until evenly golden; drain on kitchen paper and repeat with the rest.
- For the onion salad, toss the onion with the coriander, lemon juice and a pinch of salt, then serve the salad with the fofos and mango chutney.