Fish Fofos Recipe
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About Fish Fofos Recipe:
This recipe is good for health.Easy to digest.This recipe can be made from the comfort of your home.
- 12 Ingredients
1
Ingredients for Fish Fofos Recipe
- 1 teaspoon black peppercorns, coarsely ground ⁄2
- 3 No.s garlic cloves, finely chopped
- 2 No.s ginger thumb sized pieces
- 2 tablespoon rice flour
- 3 No.s Egg
- 75 gram dried breadcrumbs
- As required vegetable oil
- As required mango chutney
- As required ONION SALAD
- 2 No.s red onions, thinly sliced
- As required coriander leaves chopped A few
- 1 No.s Lemon
Current Totals
- Fat
- Protein
- Carbs
- Fiber
MacroNutrients
- Carbs
- Protein
- Fiber
Fats
- Fat
Vitamins & Minerals
- Calcium
- Iron
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
- Copper
- Magnesium
- Manganese
- Phosphorus
- Selenium
- Zinc
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Fish Fofos Recipe
step 1
STEP 01
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
STEP 01
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.
step 3
STEP 01
Dip each fofo in the beaten egg followed by the breadcrumb mixture. Chill for 20 minutes.
step 4
STEP 01
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 5
STEP 01
For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney
