Fish cutlet is a delicious seafood appetizer, perfect for parties and picnics. Equally loved and devoured by kids and adults, these cutlets are made of fish, potatoes, spices and bread crumbs. This is a very easy recipe and can be made quickly as fish cooks very fast. The shaped fish cutlets can also be stored in the freezer for a month. You just have to bring it to room temperature before frying. I generally make cutlets with canned tuna as it saves me the trouble of removing bones and cooking it. Though I prefer deep frying for cutlets, you can also shallow fry them if you like. Frying is the time-consuming task of making these cutlets, you can make it simple by using a deep fryer. It saves a lot of time and effort in frying the cutlets.
For making fish cutlets, you will need…..
Ingredients
- 100g Onions, chopped
- 2-inch Ginger, chopped
- 10 nos. Green chillies, finely chopped
- 1 potato, mashed
- ½ tsp. Garam masala
- ½ tsp. Pepper powder
- 1 bunch coriander leaves, chopped
- ½ tsp. Salt
- 1 Egg, beaten
- 2 cups Bread crumbs
- ½ tsp. Turmeric powder
- ½ kg. Fish, cleaned
- Oil for frying
Method
- Cook the fish in water and turmeric powder for 10 minutes (if not using canned fish).
- Remove bones from the cooked fish, mince the fish with your hands and keep aside.
- In a separate pan, fry chopped onions till golden brown, and then add ginger, green chillies. Saute and then finally add fish and mix well. Dry the mix.
- Add mashed potato, coriander leaves and salt. Mix well.
- After the mix cools, roll small balls with the mix and flatten it to form cutlet shapes. You can shape the cutlets as you like.
- Dip the shaped balls in beaten egg and roll in bread crumbs.
- Deep fry the rolled balls in oil.
- Serve with tomato ketchup or any other dip of your choice.