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Fish fofos

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  • 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


  • 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.

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