Fish fofos

Method

1. 1

   Put the fish into a lidded pan and pour over enough water to cover.

2. 2

   Bring to a simmer and gently poach for 10 minutes over a low heat with the lid on.

   10:00

   Start 10:00
3. 3

   Drain and flake the fish.

4. 4

   Put the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl.

5. 5

   Season, add the rice flour, mix well and break in 1 egg.

6. 6

   Stir the mixture and divide into 15, then form into small logs.

7. 7

   Break the remaining eggs into a bowl and whisk lightly.

8. 8

   Put the breadcrumbs into another bowl.

9. 9

   Dip each fofo in the beaten egg followed by the breadcrumb mixture.

10. 10

    Chill for 20 minutes.

    20:00

    Start 20:00
11. 11

    Heat 1cm of oil in a large frying pan over a medium heat.

12. 12

    Fry the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over.

    02:00

    Start 02:00
13. 13

    Drain on kitchen paper and repeat with the remaining fofos.

14. 14

    For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt.

15. 15

    Serve with the fofos and mango chutney.

Source: original recipe