Fish fofos

Name: Fish fofos
Prep time: 23 min
Cook time: 46 min
Total time: 69 min
Yield: 6 servings
Ingredients: 600 g Haddock; 300 g Potatoes; 1 chopped Green Chilli; 3 tbs Coriander; 1 tsp Cumin Seeds; ½ tsp Pepper; 3 cloves Garlic; 2 pieces Ginger; 2 tbs Flour; 3 Eggs; 75 g Breadcrumbs; 1 For frying Vegetable Oil

69 min · Serves 6 · By TheMealDB Import

High Protein
Portuguese
Seafood
Dinner

Portuguese, Seafood

Adapted from olivemagazine.com

Ingredients

For 6 servings

600 gHaddock
300 gPotatoes
1 choppedGreen Chilli
3 tbsCoriander
1 tspCumin Seeds
½ tspPepper
3 clovesGarlic
2 piecesGinger
2 tbsFlour
3 Eggs
75 gBreadcrumbs
1 For fryingVegetable Oil

Method

Prep 23 min · Cook 46 min

1Put 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.
2Put 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.
3Heat 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.
4For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.