Fish Fofos Recipe

Fish fofos

Name: Fish fofos
Total time: 50 min
Yield: Makes 15
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; 2 red onions thinly sliced; a small handful coriander leaves finely chopped; 1 lemon juiced

Maunika Gowardhan

Published: September 19, 2019 at 12:11 PM

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Makes 15

Easy

Total time: 50 mins

+ chilling

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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

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Ingredients

Nutrition

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

Nutrition: per serving

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

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.

Check out more of our impressive fish recipes here...

Authors

Maunika Gowardhan

Maunika GowardhanColumnist

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