Fish fofos

Name: Fish fofos
Yield: 3
Cuisine: Portuguesa
Ingredients: 2 tablespoons Wheat flour; 3 Egg; 3 cloves Garlic; 0.5 teaspoons Pepper; 300 g Potato; 1 Green Chilli; Vegetable Oil; 2 u Ginger; 3 tablespoons Coriander; 1 teaspoon Cumin Seeds; 75 g Breadcrumbs; 600 g Haddock

Fácil

Contains allergens

Cereales con glutenHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein43 %45 g
Carbs41 %43 g
Fat15 %7 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	428 kcal	107 kcal
Protein	45 g	11.3 g
Carbs	43 g	10.8 g
Fat	7 g	1.8 g

One serving is about 400 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Portuguese

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Portuguese

Ingredients

2 tablespoons Wheat flour
3 Egg
3 cloves Garlic
0.5 teaspoons Pepper
300 g Potato
1 Green Chilli (chopped)
Vegetable Oil (For frying)
2 u Ginger
3 tablespoons Coriander
1 teaspoon Cumin Seeds
75 g Breadcrumbs
600 g Haddock

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.