Fish fofos
A satisfying Portuguese seafood built around haddock, potatoes and green chilli — roughly 80 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 10 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 10 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- 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.
- 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.
- 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.
- For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.
You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Whisk
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
What to serve with Fish fofos
Tips & common questions
How long does Fish fofos take to make?
About 80 minutes from start to finish — an estimate based on the 10 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Fish fofos via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.