Fish fofos

Name: Fish fofos
Prep time: 47 min
Cook time: 10 min
Total time: 57 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1.3 lb haddock; 11 oz potatoes; 1 green chile; 3 tbsp cilantro; 1 tsp cumin seeds; ½ tsp pepper; 3 cloves garlic; 2 ginger; 2 tbsp flour; 3 eggs; 2 ⅔ oz breadcrumbs; For frying vegetable oil

A Portuguese dinner made with seafood. Ready in about 57 minutes. Difficulty: medium.

47 minPrep (about)
10 minCook (about)
57 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 2 people +

Changed from 4 to 2 people · Back to 4

Main ingredient

11 oz haddock

Fresh & other

5 oz potatoes
1 green chile Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
1 ½ tbsp cilantro
2 cloves garlic
1 ginger
1 tbsp flour
2 eggs
1 ⅓ oz breadcrumbs

Sauces & oils

For frying vegetable oil

Spices & seasonings (2): cumin seeds, pepper

½ tsp cumin seeds
¼ tsp pepper

How to make it

Steps in our own plain words.

Put the fish into a lidded pan.
Pour over enough water to cover.
Bring to a simmer and poach for 10 min over a low heat using the lid on.
Drain and flake the fish.
Put the ginger, garlic, black pepper, cumin, coriander, green chilli, potato and fish in a large bowl.
Season.
Add the rice flour.
Mix well and break in about 1 egg.
Stir the mixture and divide into 15.
Form into small logs.
Break the remaining eggs into a bowl.
Whisk lightly.
Put the breadcrumbs into another bowl.
Dip every fofo in your beaten egg followed by the breadcrumb mixture.
Chill for 20 minutes.
Heat ½ inch of oil in a big frying pan over a medium heat.
Fry the fofos in batches for 2 min on each side, turning to get an even golden colour all over.
Drain on kitchen paper.
Repeat with the remaining fofos.
For the onion salad.
Mix the lemon juice, coriander and onion with a pinch of salt.
Serve with the fofos and mango chutney.