Weeknight35min

Fish fofos

Name: Fish fofos
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 600.00 grams Haddock; 300.00 grams Potatoes; 1.00 pieces Green Chilli; 3.00 tablespoons Coriander; 1.00 teaspoons Cumin Seeds; 0.50 teaspoons Pepper; 3.00 cloves Garlic; 2.00 pieces Ginger; 2.00 tablespoons Plain Flour; 3.00 pieces Eggs; 75.00 grams Breadcrumbs; 1.00 Vegetable Oil

Seafood dish from Portuguese cuisine

Hanna Jónsdóttir

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Contains:GlutenEggFish

Ingredients

Adjust servings

21 oz(600 g)
haddock
11 oz(300 g)
potatoes
1
green chilli, chopped
3 tbsp
coriander
1 tsp
cumin seeds
½ tsp
pepper
3 cloves
garlic
2
ginger
2 tbsp
plain flour
3
eggs
2⅗ oz(75 g)
breadcrumbs
1
vegetable oil

Instructions

0/8 done

.
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.
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For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.