Recipes

Fish Cutlets

What I look for in a fish cutlet- The proportion of fish should be higher than the potatoes. The fish should be very flavourful and should be super crunchy on the outside and juicy and moist inside. This recipe gives exactly that.

I have used Anchovies here, mainly because the fish flavour will not get lost among the potatoes and the spices. But since they’re small, deboning them is extremely tedious, although the process is a little easier when the fish is cooked. You can very well use seer fish if you still want the fish flavour or use fishes like Mahi-mahi or sea bass if you do not want the cutlets packed with fish flavour. The flavour is peppery with typical Kerala spices. I have also double coated the fish cutlets in bread crumbs to give it that extra crispiness. Keep reading for the recipe.

The recipe might look a bit long here, but it isn’t. The ingredients are everything you’ll have at home. Yes, it does require some prep work like cooking fish and potatoes, but it’ll be worth it in the end.

In a pan, add some oil and some mustard seeds. When it starts to pop, add the chilli flakes, chopped curry leaves, chillies, ginger and garlic.

 

When it starts to brown, add the chopped onions. Saute for a few minutes till they crisp up and change colour. Add in the spices. Saute for a few minutes and set aside.

 

In a mixing bowl, shred cooked fish. Mix with this the cooled onion mixture. Add in the mashed potatoes.

 

Form small cutlets, approximately 12-15 of them. Making 12 will give you slightly plump cutlets while 15 will give you flatter cutlets, which yield crispier ones.

 

Get a crumb station ready with 2 shallow bowls and a tray. In the first bowl mix together rice powder, salt and bread crumbs. In the second bowl, mix one egg and milk. The tray is for the crumbed cutlets.

 

First, dip the cutlets in the egg mixture. Then into the bread crumbs mixture. Again into the egg mixture and finally back into the bread crumb mixture. You can do it in this way, or do the first dip for all the cutlets and do it the second time once you are done with the first round for all cutlets. This way, the crumbs get time to settle and stick to the egg before the second round.

 

Refrigerate for 30 minutes before deep frying them. Serve with a slice of lemon, and some salad- sliced carrots, onions, tomatoes and chillies with some salt and lemon juice.

 

Recipe

Onion- 2 medium, finely chopped
Anchovies or any other fish- 250 grams, cooked
Cooked potatoes- 1 large, mashed
Mustard seeds- 1 teaspoon
Curry leaves- 2 sprigs, chopped
Fresh ginger garlic paste- 3 teaspoons
Chilli flakes- 2 teaspoons
Coriander powder- 3 teaspoons
Cumin powder- 1.5 teaspoons
Pepper powder- 2 teaspoons
Garam masala- 2 teaspoons
Bread crumbs- 1 cup
Rice powder- 3/4 cup
Salt- To taste
Egg- 1
Milk- 1/4 cup
Oil- For deep frying

In a pan, add some oil and some mustard seeds. When it starts to pop, add the chilli flakes, chopped curry leaves, chillies, ginger and garlic. When it starts to brown, add the chopped onions. Saute for a few minutes till they crisp up and change colour. Add in the spices. Saute for a few minutes and set aside. In a mixing bowl, shred cooked fish. Mix with this the cooled onion mixture. Add in the mashed potatoes.

Form small cutlets, approximately 12-15 of them. Making 12 will give you slightly plump cutlets while 15 will give you flatter cutlets, which yield crispier ones. Get a crumb station ready with 2 shallow bowls and a tray. In the first bowl mix together flour, salt and bread crumbs. In the second bowl, mix one egg and milk. The tray is for the crumbed cutlets.

First, dip the cutlets in the egg mixture. Then into the bread crumbs mixture. Again into the egg mixture and finally back into the bread crumb mixture. You can do it in this way, or do the first dip for all the cutlets and do it the second time once you are done with the first round for all cutlets. This way, the crumbs get time to settle and stick to the egg before the second round.

Refrigerate for 30 minutes before deep frying them. Serve with a slice of lemon, and some salad- sliced carrots, onions, tomatoes and chillies with some salt and lemon juice.

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