Fish fofos

Name: Fish fofos
Cuisine: Portuguese
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

Seafood Portuguese

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Here is a straightforward way to make Fish fofos at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It sits firmly in the Portuguese tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.

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Fish fofos — Seafood recipe, Portuguese cuisine — Fish fofos · Portuguese

Level Medium

Ingredients

600 g Haddock
300 g Potatoes
1 Green Chilli
3 Tbs chopped Coriander
1 tsp Cumin Seeds
½ tsp To taste Pepper
3 clove Garlic
2 piece Chopped Ginger
2 Tbs Flour
3 Eggs
75 g Breadcrumbs
For frying Vegetable Oil

Method

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.

Tips for the best Fish fofos

Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.

Variations

Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.

Serving ideas

Finish with fresh herbs and serve family-style in the middle of the table.

Storage

Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.

Frequently asked questions

Can I make Fish fofos ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

Is this Fish fofos recipe medium to make?

It is rated medium: 12 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.

What can I substitute for haddock?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source