How to prepare Fish Cutlets
Author: Nissy Mathew
Recipe type: Appetiser, Starter, Snack, Finger Food
Cuisine: Indian, South Indian, Kerala
- Kingfish – ½ kg
- Crushed ginger & garlic – 1 tablespoon each
- Green chili – 2,3 nos
- Onion – 1 medium
- Garam masala – ½ tbsp
- Pepper powder – ½, 1 tbsp
- Boiled potato – 1 medium
- Egg white – 1 egg
- Bread crumbs – 1 cup
- Salt – to taste
- Curry leaves
Wash and clean fish. Boil fish with garlic and ginger, curry leaves and green chilies. Remove the bones from the fish and mince the fish well.
Heat oil into pan and add sauté onion. Add the minced fish and mix well. Add pepper and salt.
Stir well then add garam masala. Cook it for about 5 more minutes than mash the boiled potatoes.
When fish mix cools then add mashed potatoes and mix well then make into small balls.
Beat egg white well. Dip the fish balls into the egg white and roll it with bread crumbs. Deep fry into the oil.
Already shaped cutlets can be stored in refrigerator for a month. Bring to room temperature before frying.