Sonhos de Peixe (Fish Puffs)
Recipe GLPR6709b59507da4d
Crispy golden fried fish and potato cakes infused with aromatic spices, ginger, and fresh cilantro. This classic Goan specialty features a savory filling of ground white fish and potatoes bound with warming spices, then breaded and deep-fried until golden. Traditionally served as an appetizer or light main course, these puffs deliver bold flavors in every bite.
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Ingredients
1 pound boneless white fish fillets
¾ pound white potatoes, peeled
2 tablespoons vegetable oil for cooking
1 medium onion, finely minced
6 large garlic cloves, minced
1 inch piece fresh ginger, peeled and grated
2 green chili peppers, seeded and chopped
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
⅓ cup fresh cilantro, finely chopped
½ teaspoon salt
¼ cup all-purpose flour for breading
1 medium egg, beaten
1 cup soft white breadcrumbs for coating
vegetable oil for deep frying
Directions
Cut the fish fillets into 1-inch chunks. Using a meat grinder set on small grind, process the fish chunks and peeled potatoes together until the mixture resembles coarse cornmeal. If a meat grinder is not available, pulse the fish and potatoes together in a food processor in short bursts until the texture is uniform and grainy. Set this mixture aside in a bowl.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the minced onion and cook, stirring occasionally, until softened and lightly golden, about 4-5 minutes.
Add the minced garlic, grated ginger, and chopped chili peppers to the skillet. Stir constantly and cook for 1 minute to soften the aromatics.
Sprinkle the turmeric, ground coriander, garam masala, and chili powder over the mixture. Stir well to combine with the aromatics and cook for 2-3 minutes, stirring frequently, until the spices are fragrant and evenly distributed.
Add the finely chopped cilantro and salt to the spiced onion mixture. Stir until well combined. Remove the skillet from heat and let the mixture cool slightly.
Transfer the ground fish and potato mixture to a large bowl. Gently fold in the cooled spiced onion mixture using a spatula or wooden spoon until all ingredients are evenly distributed and the color is uniform throughout.
Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate for at least 8 hours or overnight. This chilling time helps the mixture firm up and allows the flavors to meld.
Remove the mixture from the refrigerator. For round patties, use 1/3 cup of the mixture; for croquettes, use about 2 tablespoons. Gently shape each portion with lightly oiled hands into your desired shape—either round, flat patties or elongated croquettes.
Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs. Roll each shaped puff in flour to coat all sides, gently shake off excess, then dip into the beaten egg to coat completely.
Transfer the egg-coated puff to the breadcrumbs bowl and roll until evenly coated on all sides. Place breaded puffs on a parchment-lined plate until ready to fry.
Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of at least 2 inches. Heat the oil to 350°F (175°C), using a kitchen thermometer to check the temperature. The oil is ready when a small piece of bread sizzles and turns golden in about 1 minute.
Carefully place the breaded puffs into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes until the bottoms turn golden brown.
Using a slotted spoon, carefully flip each puff and continue frying for another 2-3 minutes until both sides are an even golden brown.
Transfer the fried puffs to a plate lined with paper towels to drain excess oil. Let them cool for 2-3 minutes. Serve warm or at room temperature with your choice of chutney or hot sauce.
