Fish Cutlet
Fish cutlet, also known as Indian fish cakes, invites you to master the craft of creating crispy delights infused with authentic Indian flavors. Pair them with a straightforward onion salad on the side and observe as your guests eagerly indulge. It's simply sensational!
Ingredients
- 1/2 kg Kingfish
- 1 tbsp each Crushed ginger & garlic
- 2-3 Green chilli
- 1 medium Onion
- 1/2 tsp Garam masala
- 1/2 – 1 tsp Pepper powder
- 1 medium Boiled potato
- 1 Egg white
- 1 cup Breadcrumbs
- Salt
- Oil
- Curry leaves
Instructions
- Wash & clean the fish. Marinate cleaned fish with crushed ginger & garlic, green chillies, curry leaves and salt. Add 1/2 cup water to this and bring it to boil.
- Reduce the flame and cook till the fish is done and water is dried. Remove the bones from the fish and mince it with a fork or a wooden spoon.
- Heat oil in a pan & and add onion. Cook till it softens, no need to brown.
- Add minced fish & stir. Add salt & pepper. Stir well. Add garam masala. Cook for 5 more minutes.
- Mash the boiled potatoes. When the fish mix cools, add mashed potatoes and mix well.
- Shape the cutlets. Beat the egg white. Dip the shaped cutlets in egg white & roll with breadcrumbs.
- Heat oil in a deep pan on medium – high. Once the oil is hot enough (not smoking), reduce it to low -medium. Add cutlets and fry till it's golden brown on both sides.
Notes
- The shaped cutlets can be stored in the freezer for a month. Bring to room temperature before frying. I used coconut oil for cooking and sunflower oil for frying. If you use fish fillet for this, you don’t have to worry about the bones.
- I tried making this cutlet with frozen fish fillet and it worked out well.
- Though I prefer deep frying for cutlets, you can also shallow fry them if you like.
Nutrition
Calories: 123kcalCarbohydrates: 17gProtein: 7gFat: 3gSaturated Fat: 1gCholesterol: 21mgSodium: 164mgFiber: 2gSugar: 2g
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