PortugueseMain course
Fish fofos
Fish Fofos are small, spiced fish and potato cakes, coated in breadcrumbs and fried until golden. Haddock is gently poached, then flaked and mixed with mashed potato and aromatics like green chili, coriander, cumin, garlic, and ginger. Once formed into logs and breaded, they get a quick chill before frying. Serve them with a bright onion and coriander salad, and a side of mango chutney.
Method
4 steps · 44 min total
- 01
Poach and Flake Fish
Place the haddock in a lidded pan and add enough water to just cover it. Bring it to a simmer, then reduce to a low heat and gently poach for 10 minutes with the lid on. Once cooked, drain the fish and flake it apart. - 02
Mix, Form, and Bread
In a large bowl, combine the flaked fish with the potato, green chili, coriander, cumin, black pepper, garlic, and ginger. Season the mixture, then add the flour and break in 1 egg. Mix everything thoroughly.
Divide the mixture into 15 portions and shape each into a small log. In one bowl, lightly whisk the remaining eggs. In another, place the breadcrumbs. Dip each fofo first in the beaten egg, then roll it in the breadcrumbs until fully coated.
Transfer the breaded fofos to a plate and chill them for at least 20 minutes. This helps them hold their shape when frying.
