Fish fofos

Portuguese   Seafood

75g Chapelure
3 tbs Coriandre
1 tsp Graines de cumin
3 Œufs
2 tbs Farine
3 cloves Ail
2 pieces Gingembre
1 chopped Piment vert
1/2 tsp Poivre
300g Pommes de terre
For frying Huile végétale
600g Églefin
  1. STEP 1
  2. 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.
  3. STEP 2
  4. 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.
  5. STEP 3
  6. 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.
  7. STEP 4
  8. For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.