Fish fofos

Method9 steps

1. 1

   Step 1: Put all the skinless haddock (600 g) in a lidded pan and cover with the separate poaching water. Bring to a simmer and poach gently for ten minutes over low heat with the lid on, until opaque and easily flaked.

   Gently poach haddock until opaque and flaking · 10 minUses 600 g skinless haddock fillets · Enough water to cover 600 g haddock

2. 2

   Step 2: Drain the poached haddock, discard any bones and gently flake all the fish into pieces. Hold the actual drained flakes ready for the mixture.

   Uses All actual poached fish

3. 3

   Step 3: Coarsely grate the ready-boiled potatoes (300 g). Wash and finely chop the chilli and coriander leaves (3 tbsp), measuring three tablespoons coriander; coarsely grind the cumin seeds (1 tsp) and black peppercorns (½ tsp). Peel and finely chop all the garlic (3 cloves) and both thumb-sized ginger (2) pieces. Mix all these prepared ingredients with the actual fish flakes and salt to taste, stir in all the rice flour (2 tbsp), then break in one of the three eggs and combine thoroughly.

   Uses All actual flaked haddock · 300 g ready-boiled potatoes, coarsely grated in step 3 · 1 green bird’s-eye chilli, finely chopped in step 3 · 3 tbsp fresh coriander leaves, washed and finely chopped in step 3 · 1 tsp Cumin Seeds · ½ tsp black peppercorns, coarsely ground in step 3 · 3 cloves Garlic · 2 thumb-sized pieces fresh ginger, finely chopped in step 3

4. 4

   Step 4: Divide the actual mixture into fifteen equal portions and shape them into small logs. Break the remaining two eggs into a separate bowl and whisk lightly for coating.

   Uses All actual combined mixture · Remaining 2 of the 3 eggs for coating

5. 5

   Step 5: Put all the dried breadcrumbs (75g) in a separate bowl. Dip each of the fifteen shaped fofos in the actual beaten eggs, then coat with breadcrumbs. Retain the fully coated logs on a tray and discard unused egg or crumbs that touched the raw eggs.

   Uses All fifteen actual logs and the actual beaten egg coating · 75g Breadcrumbs

6. 6

   Step 6: Chill all fifteen coated fofos for twenty minutes.

   Chill coated fish fofos · 20 minUses All fifteen coated logs

7. 7

   Step 7: Heat vegetable oil to a one-centimetre depth in a large frying pan over medium heat. Shallow-fry the actual chilled fofos in batches for two minutes on each side, turning gently until evenly golden and thoroughly hot, with egg-bound centres set and at least 74°C / 165°F. Continue cooking as needed for their actual size to ensure the centres are fully cooked and the cooked fish and potato filling is fully heated.

   Fry one fofo batch: 2 minutes each side · 4 minUses All actual chilled logs, fried in uncrowded batches · Vegetable oil to make a 1 cm depth in the frying pan; quantity depends on the pan

8. 8

   Step 8: Drain each fully cooked batch on kitchen paper as it leaves the pan. Keep the cooked fofos ready to serve while completing the remaining batches in the same heated oil.

   Uses All fifteen actually fried fofos

9. 9

   Step 9: Peel and thinly slice both red onions (2). Wash and chop the separate small handful of salad coriander, juice the lemon (1), then toss all these prepared salad ingredients with the separate pinch of salt (1 pinch). Serve the fifteen actual cooked fofos with this fresh salad and optional mango chutney to taste.

   Uses All fifteen cooked croquettes · 2 red onions, peeled and thinly sliced in step 9 · A small handful fresh coriander leaves for salad, washed and chopped in step 9 · 1 lemon, juiced in step 9 · 1 pinch salt for onion salad · Mango chutney to serve, as desired