Fish Cutlet

Fish cutlets are fish cakes prepared with shredded fish and mashed potatoes. Mixture is seasoned to taste and pan fried. A great snack and a filling light meal.

Course Appetizer, Snack

Cuisine Indian Cuisine

Prep Time 25

Cook Time 20

Cooling Time 15

Servings

Calories 450kcal

Author Usha Rao

Equipment

Cutting board & knife
Frying pans & spatula or a spoon

Ingredients

½ lb Potatoes or 4 small - medium sized potatoes.
1 lb or 3 Fillets of Tilapia Catfish or fish of your choice
1 ½ teaspoon Salt adjust to taste
1 ½ teaspoon Chili Powder
6 tablespoon Oil Add extra 2 tablespoon if needed when pan frying cutlets.
1 medium Onion chopped or ¾ cup chopped Onion
1 ½ tablespoon Ginger Garlic paste
6 - 7 Green Chilies Chopped
1 teaspoon Chaat Masala Substitute with garam masala
1 teaspoon Coriander Powder
½ cup Bread Crumbs
½ cup loosely packed chopped Cilantro

Instructions

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 and rub ½ teaspoon salt, ½ chili powder and 1 teaspoon ginger garlic paste.
Add about ¼ of water to the pan, cover and cook on high flame.
Stir it between and cook until fish is cooked. This will take about 3 – 5 minutes.
Fish cooks very fast, so keep an eye on it. Lightly mash it and transfer to a wide mouth bowl or a plate.
In the same pan, take 2 tablespoon of oil, when hot add onion, green chilies, ginger garlic paste and cook until the rawness of the ginger disappears.
Add remaining chili powder & salt, coriander powder, chaat masala and mix well.
Add mashed potato and give a good stir.
Then add cooked fish and sauté until all the liquid evaporates.
Continue to sauté for few more minutes until the mixture is dry. 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 mix well. Sometimes I 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.
Take 2-3 tablespoon of fish mixture and shape into round balls and lightly flatten to form a disc. You can also shape into oblong rods.
Heat about 2 tablespoon of oil in a large frying pan. Add cutlets to hot pan and fry for about 3-4 minutes on each side flipping once.
Depending on the size of the pan, do it in batches. In 12" pan, it takes 2 batches.
Serve with your favorite sauce.

Notes

Fish - I use tilapia or catfish. Feel free to use any white fish of your choice.
Frying - Recipe calls for pan frying but you can deep fry or shallow fry cutlets. If following one of these methods, add an egg to bind the mixture together and roll & dust cutlets in bread crumbs before frying.
Cutlets not holding shape - use egg as a binder if cutlets fall apart when frying. For deep fried versions, use egg and roll & dust cutlets in bread crumbs, before deep frying.
Nutrition - Recipe yields 20 pieces and nutritional values are approximate calculations.

Nutrition