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
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.