Goan-Portuguese fish fofos — flaked haddock and potato croquettes spiced with chilli, cumin and coriander, crumbed and fried golden. Lovely with onion salad and chutney.
Fish fofos are crisp, golden Goan-Portuguese fish croquettes — flaked haddock and potato spiced with chilli, ginger, garlic and cumin, then breadcrumbed and fried until crunchy. They're a wonderful party snack or starter, served with a zingy onion salad and mango chutney. Soft and fragrant inside, shatteringly crisp outside, they disappear fast.
Prep 30 min
Cook 20 min
Total 50 min
Medium
- 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
Video
Preparation
- Put the fish in a lidded pan, cover with water, bring to a simmer, and gently poach for 10 minutes over low heat with the lid on, then drain and flake.
- Put the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl. Season, add the flour, mix well, and break in 1 egg. Stir the mixture, divide into 15, and form into small logs. Whisk the remaining eggs in a bowl, and put the breadcrumbs in another. Dip each fofo in the beaten egg, then the breadcrumbs, and chill for 20 minutes.
- Heat 1cm of oil in a large frying pan over medium heat. Fry the fofos in batches for 2 minutes on each side, turning gently for an even golden colour, then drain on kitchen paper.
- 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 from the ZestyPlate Kitchen
- Poach the fish gently and flake it well, removing any bones before mixing.
- Make sure the potato is dry and well mashed so the mixture binds and isn't soggy.
- Chill the breadcrumbed fofos before frying so they hold their shape and crisp up neatly.
- Fry in batches over medium heat for an even golden crust without overcrowding the pan.
Frequently Asked Questions
Yes — any firm white fish like cod, pollock or hake works well. Even tinned tuna or salmon makes a quick version.
Yes — spray with oil and bake at 200°C or air-fry until golden, turning once, for a lighter result.
Absolutely — shape and breadcrumb them ahead and chill or freeze. Fry straight from chilled, or from frozen with a little extra time.
The mix may be too wet. Make sure the potato and fish are well drained, bind with egg, and chill before frying.
