Place the fish fillets in a saucepan with just enough water to cover them, add the turmeric powder and half the salt, and boil for 5-7 minutes until cooked through.

Drain the water and let the fish cool completely, then flake the flesh with a fork, ensuring all bones and skin are carefully removed.

Heat 1 tablespoon of oil in a skillet over medium heat and sauté the chopped onions until they turn translucent and soft, about 5 minutes.

Add the ginger-garlic paste and minced green chilies to the skillet, cooking for another minute until fragrant.

Stir in the flaked fish, black pepper, and remaining salt, cooking for 2-3 minutes to meld the flavors, then remove from heat.

Soak the bread slices in a bowl of water for 5 seconds, then squeeze them tightly to remove all excess liquid.

In a large bowl, combine the cooked fish mixture, the squeezed wet bread, and chopped coriander, kneading gently until it forms a moldable dough.

Divide the mixture and shape it into small, cylindrical logs (about 2-3 inches long).

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

Heat oil in a deep frying pan or wok to 350°F (175°C) and fry the fofos in batches for 3-4 minutes until golden brown and crispy.

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