Snack

Fish Fofos

Name: Fish Fofos
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Cuisine: Portuguese
Ingredients: 600g Haddock; 300g Potatoes; 1 chopped Green chilli, chopped; 3 tbs Coriander; 1 tsp Cumin seeds; 1/2 tsp Black pepper; 3 cloves Garlic; 2 pieces Ginger; 2 tbs Flour; 3 Eggs; 75g Breadcrumbs; Vegetable oil, For frying; Water, Enough to cover; Rice flour, As needed; Onion, As needed; Lemon, juiced, As needed; 1 pinch Salt; Mango chutney, To serve

Portuguese-style haddock and potato fritters, coated in breadcrumbs and fried until golden, served with onion salad and mango chutney.

1 hr 5 min
390 kcal
Portuguese
Seafood

Mellowpan tip: Every timed step gets its own timer in cook mode.

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Ingredients

For 5 servings

Steps

Step 1:
Put the haddock in a lidded pan and pour over enough water to cover.
Step 2:
Bring to a simmer.
Step 3:
Cover and gently poach over low heat for 10 minutes.
10 min
Step 4:
Drain and flake the fish.
Step 5:
Put the flaked fish, potatoes, green chilli, coriander, cumin seeds, black pepper, garlic and ginger in a large bowl.
Step 6:
Season, add the rice flour, and mix well.
Step 7:
Break in 1 egg and stir the mixture.
Step 8:
Divide the mixture into 15 portions and form them into small logs.
Step 9:
Break the remaining eggs into a bowl and whisk lightly.
Step 10:
Put the breadcrumbs into another bowl.
Step 11:
Dip each fofo in the beaten egg, followed by the breadcrumbs.
Step 12:
Chill for 20 minutes.
20 min
Step 13:
Heat 1cm of oil in a large frying pan over medium heat.
Step 14:
Fry the fofos in batches for 2 minutes on each side, turning gently until evenly golden brown.
2 min
Step 15:
Drain on kitchen paper and repeat with the remaining fofos.
Step 16:
For the onion salad, mix the onion, coriander and lemon juice with a pinch of salt.
Step 17:
Serve the onion salad with the fofos and mango chutney.