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.
