Olive Magazine
Fish Fofos Recipe

Fish fofos

Published: September 19, 2019 at 12:11 pm
loading...
Try a subscription to olive magazine
  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Makes 15

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

Nutrition:
NutrientUnit
kcal124
fat4.8g
saturates0.6g
carbs10.1g
sugars1.4g
fibre0.9g
protein9.7g
salt0.2g
Advertisement

Ingredients

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

ONION SALAD

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

Method

  • 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content