Fish fofos
Seafood · Portuguese classic.
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
Method
- Cover and cook — Put the fish into a lidded pan and pour over enough water to cover.
- Simmer — Bring to a simmer and gently poach for 10 minutes over a low heat with the lid on.
- Drain — Drain and flake the fish. Put the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl.
- Mix together — Season, add the rice flour, mix well and break in 1 egg.
- Mix together — Stir the mixture and divide into 15, then form into small logs.
- Whisk — Break the remaining eggs into a bowl and whisk lightly.
- Mix together — Put the breadcrumbs into another bowl. Dip each fofo in the beaten egg followed by the breadcrumb mixture.
- Fry — Chill for 20 minutes. Heat 1cm of oil in a large frying pan over a medium heat.
- Fry — Fry the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over.
- Drain — Drain on kitchen paper and repeat with the remaining fofos.
- Mix together — For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt.
- Serve — Serve with the fofos and mango chutney.