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Fish Cutlets -Recipe for Indian Style Fish Cutlets

I missed going to one of the potlucks,but  the food was promptly brought by my DH, who alone went there.Everything was chicken based and the only dish left for me was the Fish cutlets(Trying hard to quit Fish too ;),but not happening ).They tasted so yummy.I never liked the fish cutlets before,wherever or whenever I tasted earlier,it was  either overburnt,soggy,or only I could see the big chunks of potatoes or the smell of the baking soda inside.The minute I tasted them this time,I knew I am going to get the recipe from the friend who made it.So,the next time we met,she gave me the recipe and whenever I make it,it is always a hit in our house :) .

Makes Approximately 35 medium size cutlets
1 lb Boneless skinless Fish(Used White Tilapia Fillet)
1 Big potato
1 Big onion extra finely chopped
3 to 4 Green chillies very finely chopped
1 tbsp Ginger garlic paste
1/2 tsp Turmeric powder
Red Chilli powder(as per taste)
2 tsp Oil + Oil for deep frying.
For the outer covering
2 Egg whites beaten  or 1/4 cup AP flour diluted in 3/4  to 1 cup water to a thin paste
Bread Crumbs(Used Panko(Japanese Bread crumbs) and regular storebought breadcrumbs in equal ratio)
Spice Mix( Make a fine powder
a Small piece of cinnamon
3/4 tsp Saunf
1 clove
(This can also be substituted with some garam masala-homemade/storebought)

1.Clean the fish and keep it aside.
2.Bring a pot of water to Boil along with salt.Add the fish,1/4 tsp turmeric powder and some salt.Cook just for 2 to 3 minutes.Do not over cook.
3.Meanwhile Pressure cook  or Microwave the potato until it is ready for Mashing .It needed 3 whistles for the potato I used.Remove the skin and mash them very well.Make sure there are no lumps.
4.Now crumble the fish with the fingers or fork very well.Drain the extra water that comes out.
5.Combine the crumbled fish and potatoes.Keep it aside.
6.In a pan add the 2 tsp oil,Once hot,add the onion,green chillies,ginger garlic paste and remaining turmeric powder and saute until the onion turns translucent.Switch off the flame,Allow it to cool.
7.Once it has cooled down,add the onion ,spice mix,redchilli powder  and additional salt to the Potato,fish mixture.Mix it very well,using the fingers will help to blend them very well.
8.Beat the eggs and make sure to place them in wide bowl.
9.Spread the breadcrumbs in a big plate.
10.Make equal size balls out of this mixture,Place them between the palms and flatten them,Dip them in the eggs and finally dust in the breadcrumbs very well.
11.Heat the Oil for deep frying,Once they are hot,add these cutletes and deep fry them on both sides,adjusting the flame as and when needed.Do not overcrowd while deepfrying.After couple of batches,The cutlets will turn brown as you immediately drop them in,so make sure the heat is not too much.
12.Once they are done deepfrying,remove and place in a paper towel to absorb excess oil.
13.Serve them with ketchup or any sauce.I served them with Sriracha hot sauce(I love it ;) ).

1. I prefer going in for fresh fish,but canned fish can be substituted.The friend who gave me this recipe,use Canned Tuna in water.
2.Fresh Homemade bread crumbs can be used,but my personal opinion is they dont give the crispness which the store bought bread crumbs give.I use the mixture of both Panko and regular breadcrumbs,as the regular breadcrumbs help to spread over evenly and Panko for the extra crispness.
3.The breadcrumbed cutlets can be  put in the freezer,removed and deep fried as and when needed.
4.Mash the potatoes very well.Also adding too much of potatoes will ruin the taste.
5.My DH is very particular when it comes to fish ;) and he will not touch the fish  if it smells even a lighter.I have found success using the Farm Raised White Tilapia.
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