Fish fofos
Crisp-fried fish-and-potato fofos with green chilli heat — Goa's fastest-vanishing snack.
- Total
- 35 min
- Serves
- 4
Goa's beloved fish cutlets: haddock poached and flaked into mashed potato with green chilli, ginger, garlic, cumin and coriander, shaped into fofos, then breaded and fried golden. Crisp shell, pillowy spiced center — they vanish from the plate faster than you can fry the next batch. Squeeze of lime, no mercy.
Ingredients
- 600g Haddock
- 300g Potatoes
- 1 chopped Green Chilli
- 3 tbs Coriander
- 1 tsp Cumin Seeds
- 1/2 tsp Pepper
- 3 cloves Garlic
- 2 pieces Ginger
- 2 tbs Flour
- 3 Eggs
- 75g Breadcrumbs
- For frying Vegetable Oil
Instructions
- 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.
- For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.
Nutrition (per serving)
- Calories
- 450
- Protein
- 30 g
- Fat
- 20 g
- Carbs
- 40 g
Adapted from olivemagazine.com. Rewritten and re-photographed by MealIdeas.
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