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Goan Fish Rolls: Fofos (Emeril Lagasse) Recipe

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Goan Fish Rolls: Fofos (Emeril Lagasse)
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Ingredients
17
Count
Nutrition
130
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Lay the salt cod flat in a non-reactive pan or dish. Add enough water to cover the fish by 1-inch. Cover with plastic wrap and let rest for 6 hours refrigerated. Drain and rinse the fish under cold running water. Place the fish on a flat work surface covered with paper towels, and press each piece firmly with your hands. Pat dry with fresh paper towels and return to the soaking pan. Repeat the soaking and rinsing process 3 more times, for a total of 4 times in all. Place the rinsed salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.
  2. Place the soaked cod in a saucepan, add enough cold water to cover and bring to a simmer over medium heat. Lower the heat slightly and barely simmer until tender, 15 to 20 minutes. Drain, reserving 2 tablespoons of the cooking liquid. Transfer to a bowl and flake with a fork, removing any bones or skin. Finely chop and reserve.
  3. Meanwhile, boil the potatoes in salted water to cover by 1-inch until tender, about 20 minutes. Drain and transfer to a bowl and mash. Add the chopped fish, turmeric, chili powder, cayenne, lime juice, and the 2 tablespoons reserved cooking liquid.
  4. In a medium bowl, combine the egg, milk, and 1 teaspoon of the Essence. In a second bowl, season the bread crumbs with the remaining 1 tablespoon of Essence. With slightly damp hands, shape the fish mixture into small balls (about 1-inch in diameter) for an appetizer portion or large balls (about 2-inches in diameter) for entree portions. One at a time, drop in the egg wash then the seasoned bread crumbs to coat evenly, shaking to remove any excess. Transfer to a baking sheet and refrigerate until completely cool.
  5. Fill a large pot or electric fryer halfway with vegetable oil and heat 360 degrees F. Add the fish balls in batches and cook until golden brown, about 2 minutes. Remove and drain on paper towels. Serve hot with Sablada.
  6. Combine all ingredients thoroughly and store in an airtight jar or container.
  7. Yield: about 2/3 cup
  8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  9. Combine all ingredients in a large bowl and mix well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 129.65 Kcal (543 kJ)
Calories from fat 94.91 Kcal
% Daily Value*
Total Fat 10.55g 16%
Sodium 2333.8mg 97%
Potassium 228.18mg 5%
Total Carbs 9.34g 3%
Sugars 1.44g 6%
Dietary Fiber 3.12g 12%
Protein 1.89g 4%
Vitamin C 11.9mg 20%
Vitamin A 0.1mg 2%
Iron 2mg 11%
Calcium 50.8mg 5%
Amount Per 100 g
Calories 196.27 Kcal (822 kJ)
Calories from fat 143.68 Kcal
% Daily Value*
Total Fat 15.96g 16%
Sodium 3532.9mg 97%
Potassium 345.42mg 5%
Total Carbs 14.15g 3%
Sugars 2.18g 6%
Dietary Fiber 4.72g 12%
Protein 2.86g 4%
Vitamin C 18mg 20%
Vitamin A 0.1mg 2%
Iron 3.1mg 11%
Calcium 76.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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