Fish fofos
This classic Portuguese dish transforms delicate haddock into tender flakes enveloped in a crisp, golden potato crust. The interplay of warm cumin, fresh coriander, and a hint of green chilli delivers a bright yet earthy flavor, while the poached fish stays moist beneath its crunchy exterior. A simple blend of flour and egg binds everything together, creating a satisfying bite that’s both rustic and refined. Worth the effort for its comforting texture and vibrant taste, it’s a dish that feels like a hug from a seaside kitchen.
Ingredients
- Haddock600g
- Potatoes300g
- Green Chilli1 chopped
- Coriander3 tbs
- Cumin Seeds1 tsp
- Pepper1/2 tsp
- Garlic3 cloves
- Ginger2 pieces
- Flour2 tbs
- Eggs3
- Breadcrumbs75g
- Vegetable OilFor frying
Nutrition
Directions
- 1
STEP 1
- 2
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.
- 3
STEP 2
- 4
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.
- 5
STEP 3
- 6
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.
- 7
STEP 4
- 8
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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