Fish Fofos Recipe

Fish fofos

  • makes 15
  • Easy

These fish croquettes are based on the Portuguese fofos de bacalhau, made using salt cod. Goans have adapted this using boneless fish, potatoes, ground spices and chilli



  • skinless haddock or cod fillet 600g
  • boiled potatoes 300g, coarsely grated
  • green bird’s-eye chilli 1, finely chopped
  • coriander leaves finely chopped to make 3 tbsp
  • cumin seeds 1 tsp, coarsely ground
  • black peppercorns 1⁄2 tsp, coarsely ground
  • garlic 3 cloves, finely chopped
  • ginger 2 thumb-sized pieces, finely chopped
  • rice flour 2 tbsp
  • eggs 3
  • dried breadcrumbs 75g
  • vegetable oil for frying
  • mango chutney to serve


  • red onions 2, thinly sliced
  • coriander leaves a small handful, finely chopped
  • lemon 1, juiced


  • 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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Nutritional Information

  • Kcals 124
  • Fat 4.8g
  • Saturates 0.6g
  • Carbs 10.1g
  • Sugars 1.4g
  • Fibre 0.9g
  • Protein 9.7g
  • Salt 0.2g