Ingredients

Instructions

1. 1

   Clean the mackerel and boil it in a pot of water with a pinch of salt and half the turmeric powder for about 8-10 minutes until fully cooked.

2. 2

   Drain the water and let the fish cool completely. Carefully remove the skin and bones, flaking the flesh into a mixing bowl.

3. 3

   In a small pan, heat 1 tablespoon of oil and sauté the chopped onion and green chilies until the onions turn translucent.

4. 4

   Add the ginger-garlic paste to the onions and sauté for another minute until fragrant, then remove from heat.

5. 5

   Add the sautéed mixture to the bowl of flaked fish along with chopped cilantro, lime juice, black pepper, remaining turmeric, and salt to taste.

6. 6

   Mix everything thoroughly by hand until it forms a cohesive mixture that holds its shape.

7. 7

   Take small portions of the mixture and shape them into oval or cylindrical rolls (traditional fofo shape).

8. 8

   Dip each roll into the beaten egg, then roll it in the breadcrumbs until fully coated.

9. 9

   Heat oil in a deep frying pan over medium heat.

10. 10

    Fry the fofos in batches until they turn golden brown and crispy, about 3-4 minutes per batch.

11. 11

    Drain on paper towels and serve hot with ketchup or spicy chili sauce.