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
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 Paneer Kathi Roll - SK Khazana Spicy Potato Fingers Gopalkala Jago Soya Toast
Fofos Recipe Card
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.
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.
Nutrition Info
Calories : 1258 Kcal
Carbohydrates : 124.3 gm
Protein : 50.2 gm
Fat : 62.4 gm
Other : 0
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