How to make Fofos - Fish croquettes

This recipe is from the book Konkan Cookbook.

Main Ingredients : King Fish, Eggs (अंडे)

Cuisine : Goan

Course : Snacks and Starters

Fofos

Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

For more recipes related to Fofos checkout Amritsari Fish, Machhi Magic, Herb And Garlic Fish, Barbecued Fish . You can also find more Snacks and Starters recipes like Mushroom With Garlic, Makai Churi Roti, Kid Friendly Muffins, Oat Pancakes.

Fofos Recipe Card

Fofos
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Fofos Recipe

  • King Fish thickly sliced 500 grams

  • Eggs to taste

  • Black peppercorns 8

  • Potato boiled and mashed 1 large

  • Eggs 3

  • Garlic finely chopped 4 cloves

  • Ginger finely chopped 1/2 inch piece

  • Green chillies finely chopped 4

  • Lemon juice 1 tablespoon

  • Onion finely chopped 1 medium

  • Fresh coriander leaves chopped 2 tablespoons

  • Bread crumbs as required

  • Oil tempered to shallow fry

Method

Step 1

Cook fish in one cup of water with salt and black peppercorns in a shallow pan till all the water has been absorbed. Remove the skin and debone. Mash using a fork.

Step 2

Mix it with mashed potato, one egg, garlic, ginger, green chillies, lemon juice, onion and coriander leaves. Adjust salt.

Step 3

Divide into twelve equal portions and shape into flat, oval cutlets. Beat the remaining eggs. Dip each cutlet in the beaten eggs, roll in the breadcrumbs.

Step 4

Heat sufficient oil in a frying pan on medium heat and shallow-fry the cutlets till they are evenly golden brown on both sides. Remove and drain onto an absorbent paper and serve hot.

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