Fish fofos
Ingredients
- Haddock - 600g
- Potatoes - 300g
- Green Chilli - 1 chopped
- Coriander - 3 tbs
- Cumin Seeds - 1 tsp
- Pepper - 1/2 tsp
- Garlic - 3 cloves
- Ginger - 2 pieces
- Flour - 2 tbs
- Eggs - 3
- Breadcrumbs - 75g
- Vegetable Oil - For frying
Instructions
- 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.
- 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.
- 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.
- For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.
Source: https://www.olivemagazine.com/recipes/fish-and-seafood/fish-fofos/
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