Day 3 – Fish Cutlet
As promised, today I am serving fish cutlet, a non veg starter. Since I already posted fish patties recipe, I chose fish cutlet. I like both the patties and the cutlets but prefer the cutlets over patties. This recipe is little time consume and I don’t make it very often but it is worth the time spent preparing it. For patties, I use raw ground fish and for the cutlet, I use cooked fish. I steam the fish, saute it in some oil, add some mashed potatoes to it and then shape the cutlets. I then pan fry the cutlets. These cutlets can be shallow fried or deep fried but I prefer pan frying. The fish and potatoes are already cooked and all I do is fry it in a pan to toast it a little. The cutlets are a little soft, unlike the deep fried ones but there isn’t much difference in the taste and are lot healthier than the deep fried ones.
Total Time: 50 – 55 minutes
Preparation: 30 – 35 minutes (10 for putting everything together, 10 for make cutlets, 10 for cooling)
Cooking Time: 20 minutes
Yields: 24 pieces
- 250 gms or ½ lb (little over) or 5 small Potatoes (I had a bag of baby potatoes and I picked 5 big potatoes from it)
- 480 gms or 1 lb (little over) or 3 Fillets of Tilapia (Catfish or fish of your choice)
- 1 tsp Salt (adjust to taste)
- 1 – 1 ½ tsp Chili Powder
- 1 ½ tbsp. Oil + 3 – 4 tbsp. Oil for frying
- 1 medium Onion chopped or ¾ cup chopped Onion
- 2 – 3 tsp Ginger Garlic paste
- 10 Green Chilies Chopped
- ¾ – 1 tsp Garam Masala (I used store bought)
- ¼ – ⅓ cup Bread Crumbs
- ½ – ¾ cup loosely packed chopped Cilantro
- Boil Potatoes, peel and keep aside.
- While potatoes boil, chop the veggies and keep aside.
- Wash and cut the fish into small pieces. In a frying/sauté pan take the fish; rub salt and chili powder to the pieces.
- Add about ¼ of water to the pan, cover and cook it on high. Stir it between and steam it until the fish is cooked. This will take about 3 – 5 minutes. Fish cooks very fast, so keep an eye on it. Transfer the fish to a wide mouth bowl or a plate.
- In the same pan, take 1 ½ tbsp. of oil and heat it. Add onion, green chilies, ginger garlic paste and cook until the rawness of the ginger disappears. Add garam masala and mix well.
- Add the cooked fish and sauté it until all the liquid evaporates. Mash the fish with the spoon.
- Add mashed potato and continue to sauté for few more minutes. The whole process would take about 5 – 7 minutes.
- Add cilantro, mix well and transfer the mixture to the plate and let it cool.
- This is the time to taste the mixture and adjust the seasoning if required.
- When the mixture is cold enough to handle, add the bread crumbs and make the round patties. I sometimes add an egg to bind the mixture together but did not use it this time. You can fry one or two cutlets for a trial and if it falls part, add more bread crumbs or roll and dust the cutlets in some crumbs before frying.
- Heat oil in a large frying pan. I did them in two batches. Add the cutlets to hot pan and turn it after a minute. Pan fry the cutlets for about 3-4 minutes on each side turning them around in between.
- Serve them with your favorite sauce.
- These cutlets can be deep fried or shallow fried. If following one of these methods, then you need to add an egg to bind the mixture together and more bread crumbs so that the cutlets don’t came apart when frying. If the cutlets come apart when frying, try rolling and dusting them in bread crumbs and then deep/shallow fry.
Street Food: PJ
British Cuisine: Padma
See you all tomorrow with another starter! Have a nice weekend!