Fish fofos

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Fish fofos is a delicious dish built around potatoes, haddock and eggs. It has a homemade, generous feel that makes it easy to imagine as the star of the meal, with bright citrus freshness and garlic depth.

Preparation time: 30 min

Ingredients

• 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

Method

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.