Fish cutlet is a very popular and all time favorite snack dish for all age groups. Steamed fish minced with spices, combined with potatoes, shaped into cutlets and fried. This stomach filling, mild spicy and crispy Indian cutlet tastes irresistibly delicious when served with assortment of spicy, sweet and sour in taste, best to serve them hot with tomato ketchup and green chutney.

Preparation time – 20 min

Cooking time – 20 min

Serves – 4

Ingredients –

Potato – 2 medium in size, cooked, peeled and mashed

Fish – 3 no’s (Indian Mackerel, steamed)

Onion – 3 no’s chopped finely

Ginger garlic paste – 1 tsp

Chilly powder – 1 tsp

Garam masala powder – 1/2  tsp

Coriander – 1 bunch chopped

Salt to taste

Oil fry

For coating –

Egg – 1 or (optional, can be replaced with little flour mixed with water)

Bread crumbs – 1/2 cup

Method – 

To make or to prepare Fish cutlet – 

Pressure cook potatoes for 4 to 5 whistles, allow it to cool, peel and mash it, set aside.

Steam fish in a steamer for 5 min, when it is done remove it and let the fish cool down. When it is break the fish into small pieces, (separate the bones in it) and keep it ready.

Heat oil in a pan, when it is hot add chopped onion fry until it turns to translucent, add ginger garlic paste fry until you get a fresh aroma in a medium flame.

Add chilly powder and garam masala powder and salt to taste, combine together

Add mashed potato and fish, combine and cook for 2 min

Add chopped coriander mix with it and switch off the flame, transfer it to a bowl/plate, allow the mixture to cool at room temperature.

Add some bread crumbs to this if you feel the mixture is wet. Roll the fish mixture into small size balls and try to press them to flat firmly, dip it in the egg mixture quickly coat it with bread crumbs. (so that they stick well and place them in a plate to be fried later, let this sit in the refrigerator for 15 minutes for the juices to release.)

Heat oil in a sauce pan, when it is hot shallow fry it in a medium flame until it turns to golden brown in colour, when it is done gently flip it to fry the other side with the help of a clip utensil. fry until it turns to golden and crisp.

Serve hot with tomato sauce and green chutney. Enjoy!!

Note –

You can use any white fish (bone/boneless) to prepare cutlets, just steam it and remove the bones from it.

You can avoid spices if you want them plain.

For coating you can use semolina/Rava, in the same method, which makes crispy and tasty cutlets.