Kufta Hoot
(Libyan Fish Kofta) Recipe
Origin: Libya Period: Traditional
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Ingredients:
2 large white fish fillets (about 250g in all)
3 slices of bread, crumbed
1 tsp kammon hoot
1/2 bunch of coriander (cilantro), finely chopped
1 onion, grated
1 tsp chilli powder
2 garlic cloves, grated
1 tsp baking powder
2 eggs, beaten
For frying:
1 egg, beaten
2 tbsp water
flour for coating
oil for deep frying
Kufta Hoot
(Libyan Fish Kofta) Preparation:
Method:
Remove any pin bones and skin from the fish then chop as finely as you can (the finer the better). Add the fish to a bowl along with all the remaining ingredients and use your hands to mix all the ingredients thoroughly and to bring everything into a ball. Tear off pieces of the mixture in your hands and roll into sausage shapes.
Add oil to your deep fat fryer or to a depth of about 4cm in your wok then whisk together the egg and water in a bowl. Dip the fish koftas in this then roll in flour to coat. Place in the oil and deep fry until golden and cooked through (about 6 minutes). Transfer to a plate and serve with rice, salad and hot sauce.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Meat... More recipes for Seafood... More recipes for Bread... More Frying recipes... More recipes for Eggs... More recipes for Fish...
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Other recipes with fish and eggs as primary ingredients:
Liberian FuFu
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