A Taste of Home: Grandma's Fish Fofos

There are some recipes that don't just feed your stomach; they feed your soul. For me, that’s my Grandma’s Fish Fofos. They’re these wonderfully crisp, golden-fried fish cakes, bursting with flavor and always served with a tangy onion salad that cuts through the richness perfectly. It’s not a fancy, complicated dish, but one that’s woven into the fabric of our family gatherings. Every bite feels like a warm hug.

I remember standing on a little stool in her kitchen, watching her hands move with a practiced ease as she flaked the fish and shaped the mixture. The smell of cumin and coriander would fill the whole house, a promise of the delicious meal to come. This is my humble attempt to share that piece of my heart with you.

What You'll Need

Don't be put off by the list! It's mostly pantry staples that come together to create something magical.

• 500g firm white fish fillets (like cod or haddock)
• 1 large potato, boiled and mashed
• 1 green chilli, finely chopped (remove seeds for less heat)
• A big handful of fresh coriander, chopped
• 1 tsp each of ground cumin and coriander
• ½ tsp black pepper
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 3-4 tbsp rice flour
• 3 eggs
• 1 cup breadcrumbs
• Oil, for frying
• Salt, to taste

For the Onion Salad:

• 1 red onion, very thinly sliced
• A handful of fresh coriander, chopped
• Juice of ½ a lemon
• A pinch of salt

Let's Make Some Fofos!

First, we need to cook our fish. Gently does it!

• Step 1: Place the fish in a lidded pan and cover it with water. Bring it to a gentle simmer, pop the lid on, and let it poach for about 10 minutes. You want it to be just cooked through. Drain the water and let the fish cool slightly before flaking it with a fork.

Now, for the fun part—bringing everything together.

• Step 2: In a large bowl, combine the flaked fish, mashed potato, green chilli, fresh coriander, all the spices, garlic, and ginger. Give it a good mix and season well with salt. Add the rice flour and one egg, then mix until everything is well combined. The mixture should be firm enough to shape.
• Divide your mixture into about 15 small portions and shape them into little