Fish fofos

Fish fofos

Fish fofos are delightful, golden-fried fish cakes bursting with aromatic spices and a hint of heat from green chilli. Perfectly crispy on the outside yet tender and flaky inside, they make a fantastic snack or appetizer.

Seafood

Prep Time

30 min

Cook Time

15 min

Servings

5

Fish fofos originate from Mozambique and are a beloved street food prized for their blend of fresh fish and fragrant spices. These delightful fish cakes beautifully marry the mild sweetness of haddock with warming cumin, fresh coriander, and a gentle kick from green chilli, creating a vibrant flavor profile. Traditionally, they are served with a zesty onion salad and mango chutney which complement the richness of the fried fish cake with acidity and sweetness. This recipe uses simple techniques like poaching to gently cook the fish, preserving its delicate texture, and frying to create a crisp, golden crust. The addition of potato and rice flour helps to bind the mixture while keeping it light and fluffy inside. Fish fofos pair wonderfully with fresh salads, tangy dips, or as part of a larger spread of flavorful appetizers for gatherings. Serving these aromatic fish cakes alongside a fresh onion and coriander salad with a drizzle of lemon juice adds freshness and balance to the dish. Mango chutney provides a sweet and tangy counterpoint, making each bite exciting and well-rounded. This is an ideal choice for those looking to explore global flavors in a fun, approachable way.

Ingredients

  • 600 g Haddock
  • 300 g Potatoes
  • 1 chopped Green Chilli
  • 3 tb Coriander
  • 1 tsp Cumin Seeds
  • 0.5 tsp Pepper
  • 3 clove Garlic
  • 2 piece Ginger
  • 2 tb Flour
  • 3 Eggs
  • 75 g Breadcrumbs
  • For frying Vegetable Oil

Instructions

STEP 1 Place the haddock gently into a lidded pan and pour just enough water over to cover the fish completely. Bring the water to a gentle simmer, then reduce the heat to low and poach the fish gently for about 10 minutes with the lid securely on. This method ensures the fish cooks softly and retains moisture. Once cooked, drain off the water and use a fork to flake the fish carefully, breaking it into lovely tender flakes. STEP 2 In a large mixing bowl, combine the flaked fish with the cooked potato, finely chopped green chilli, fresh coriander, aromatic cumin seeds, freshly ground black pepper, minced garlic, and grated ginger. Season lightly with salt, then add the rice flour. Break in one egg and mix everything thoroughly, making sure the mixture comes together but remains light. Divide the mixture into 15 equal portions and shape each into small, log-shaped fish cakes. In a separate bowl, whisk the remaining two eggs lightly. Pour the breadcrumbs into another bowl. Dip each fofo first into the beaten egg, allowing the excess to drip off, then roll in the breadcrumbs until it's fully coated. Lay the prepared fish cakes on a tray and chill in the fridge for 20 minutes—this step helps them hold their shape during frying. STEP 3 Pour vegetable oil to a depth of about 1cm into a large frying pan and heat it over medium heat until shimmering but not smoking. Carefully place the fofos in the hot oil, frying in batches to avoid overcrowding. Cook each side for about 2 minutes, turning gently to achieve an even, golden-brown crust all over. Once cooked, transfer the fofos to a plate lined with kitchen paper to drain excess oil. STEP 4 To create the refreshing onion salad, combine thinly sliced onions with chopped coriander and a generous squeeze of fresh lemon juice in a small bowl. Season it with a pinch of salt and toss lightly to meld the flavors. Serve the warm, crispy fish fofos alongside this vibrant salad and a side of mango chutney for an irresistible combination.

Quick Info

Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Servings
5

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