October 6, 2017

Fish Cutlet

Time flies by in Dubai - yet another winter is peaking over the horizon. I love winters. If only I could do away with the occasional flu that tends to interrupt the weekend outing plans. We are done with the first flu of the winter which I would like to call the 'change of season flu' that has so become ingrained in our lives for the past three years. Looking forward for a blissful few months that includes a vacation home and not to forget the impending festival season.

On that note, we head over to the new recipe on the blog - Fish cutlet. The type of fish you choose is absolutely your choice - the lesser the bones the easier the task of mincing it. Cutlets can make your weekday dinner cooking a little easier. Just prep a batch over the weekend and freeze it!

Here goes the recipe - 


  1. Fish - 1 kg
  2. Potato - 2 medium sized
  3. Ginger - 1 tbsp grated
  4. Green chilli - 4 to 5 finely chopped
  5. Onion - 2 medium finely chopped
  6. Turmeric powder - 1/2 tsp
  7. Pepper powder - 1 tbsp + 1 tsp
  8. Egg - 2 beaten
  9. Bread crumbs
  10. Salt to taste
  11. Oil for frying
  • Clean and pat dry the dry the fish. Marinate the fish in turmeric powder, salt and pepper (1 tbsp). Steam the fish until cooked through.
  • Let the fish cool and separate the flesh from the fish bones. Using fingers crumble it to smaller flakes/ mince them and set aside.
  • Boil potatoes in water. Skin them and mash them coarsely.
  • In a pan, heat oil and add the onions. Let it sweat before adding in the ginger and green chilly. Saute till the ginger is cooked well.Add in required salt and pepper powder.
  • Add the minced fish to this masala and give it a good mix. Turn off the flame and add the mashed potato. Mix them well.
  • When it is warm enough to handle. Roll them into desired shape.
  • Freeze them for about half an hour.
  • Dip them in beaten egg and roll in the bread crumbs so that it is coated well.
  • Freeze them for atleast half an hour before frying.
  • You could either deep fry the cutlets or shallow fry them until golden brown and crisp on both the sides.
You may also note - 
  • Ensure to freeze them for a while before frying, it helps the bread crumbs to stick on.
  • Ensure the oil is hot enough before dropping in the cutlets, lest they tend to separate.
  • The cutlets once rolled in bread crumbs can be frozen up to 2 weeks.

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