Save
I first tasted fish cutlets after my marriage. My mother in law is known for her cutlets. Her beef and fish cutlets are two things that I always look forward to during my India trip. So I got the recipe from her and made these cutlets. It's a very easy recipe and since fish gets cooked pretty fast, it doesn't take much time also.
If you haven't tried fish cutlets yet, do give it a try. I do hope you will like it.
Here is the recipe…
Please read notes section before you proceed with the recipe
Save
Fish Cutlet
Print Pin
Course: Appetiser, Finger Food, Snack, Starter
Cuisine: Indian, Kerala, South Indian
Servings: 4 -5
Author: Maria Jose Martin
Ingredients
- 1/2 kg Kingfish
- 1 tbsp each Crushed ginger & garlic
- 2-3 Green chilli
- 1 medium Onion
- 1/2 tsp Garam masala
- 1/2 – 1 tsp Pepper powder
- 1 medium Boiled potato
- 1 Egg white
- 1 cup Bread crumbs
- Salt
- Oil
- Curry leaves
Instructions
Wash & clean the fish. Marinate cleaned fish with crushed ginger & garlic, green chillies, curry leaves and salt. Add 1/2 cup water to this and bring it to boil.
Reduce the flame and cook till the fish is done and water is dried. Remove the bones from the fish and mince it with a fork or a wooden spoon.
Save
Heat oil in a pan & and add onion. Cook till it softens, no need to brown.
Save
Add minced fish & stir. Add salt & pepper. Stir well. Add garam masala. Cook for 5 more minutes.
Save
Mash the boiled potatoes. When the fish mix cools, add mashed potatoes and mix well.
Save
Shape the cutlets. Beat the egg white. Dip the shaped cutlets in egg white & roll with bread crumbs.
Save
Heat oil in a deep pan on medium – high. Once the oil is hot enough (not smoking), reduce it to low -medium. Add cutlets and fry till it's golden brown on both sides.
Save
Notes
The shaped cutlets can be stored in the freezer for a month. Bring to room temperature before frying. I used coconut oil for cooking and sunflower oil for frying. If you use fish fillet for this, you dont have to worry about the bones.
I tried making this cutlets with frozen fish fillet and it worked out well.
Though I prefer deep frying for cutlets, you can also shallow fry them if you like.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
Save
SOME OF THE BEST RECIPES FOR YOU TO TRY:
Have you tried these today?
- Christmas Cake Roundup
- Appetizer Round-Up For Christmas
- Tuna Fish and Vegetable Cutlet
- Chicken Spring Rolls
22 thoughts on “Fish Cutlet”
Hi Maria!!
This is a brilliant recipe and turned out very well for me. Thank you for sharing. As mentioned here i used 3/4th cup of water to boil the fish with the spices and after steaming there was still some water left which i threw . Is that okay?? Also the crushed spices should that be discarded once fish is cooked or must be used with the fish? I used the spices , is that the right way?Hi Sneha,
Thank you so much for the comment :) Good to know that you liked these cutlets.
If there is excess water, you can either continue cooking till the water is absorbed, so that all the flavour goes into the fish.
Crushed spices can be used along with the fish, no need to discard it.
Cheers
Maria
hi maria,
should the fish be boiled in water along with ginger..garlic…?? ..if so then how much water do u prefer?
Hi Jelsy,
yes, it has to be boiled in water. I think you can use around 3/4 – 1 cup water for the same.
Hope your cutlet comes out well.
Cheers
Maria
Hi Maria……Just tried your fish cutlet.It was really awesome….thank you
….Thanks a lot Pretty for your comment :) I’m glad you liked the cutlet!
Great job Maria..
I visit your website almost everyday..Have tried few dishes..
Yesterday, I had tried out the fish cutlet for the first time & they came out excellent :) My husband is a foodie & he also loved them…
Would post some pictures later[Am not good at clicking pix :(]
Your recipes are my making my job easier..
thank you once again..Cheers,
LindaHi Linda,
Thanks a bunch dear for your comment. I’m glad that you find the recipes here helpful :)
Cheers
Maria
I am a regular at your site and of course a fan of your recipes. But have not commented till now. I tried these cutlets today and my hubby can just not stop praising me! :D So I decided that I should definitely thank you today. Great job Maria! :)
Hi Anila,
I’m really happy to know that you are a regular here. Nice to hear that the cutlets were liked by your family :)
Thank you so much for taking time to post a comment here.
Cheers
Maria
i made these cutlets chechi just now and they r tasting yummmmmmmmmyyyyyyyyy…sorry for using a smalll word yummmyyyyyy…..
Thanks Aarthy! Glad you liked it :)
Cheers
Mariavry good
Thanks Shijoy!
Maria, i made this with Tuna and everybody loved it. But one of my husband’s friend was asking whether there is any (veg) substitute for Egg white (for coating). Can you help me?
Hi Ashwaty
Thanks for trying out this recipe.
Yes, there is a substitute for egg white. Make a thin paste with maida (all purpose flour) and water and coat the cutlets in that instead of egg white. May be you can mix 2 tbsp of maida with 2-3 tbsp of water, the batter should be thin, but not watery.
Hope this helps.
Take care
MariaThanks Maria, for that tip. Shall try it out next time.
The fish cutlets i made following ur recipe was a huge hit in my husb’s office and i’m very busy directing the ladies to your site. :)
Hi Aswathy
Thanks a lot dear for recommending my site to others. Hope they too will like the recipes :)
Thanks again…
Cheers
Maria
when i use tinned tuna,should i cook(saute) it as mentioned?
Hi Vijaya
I usually cook tinned tuna but for a lesser time.
Could you please send me the recipe for the garam masala that you use
Hi Liz
Thanks for dropping in and sorry for the delayed reply.
Garam masala recipe – now that’s a tough one :). Though I make garam masala at home, I dont use a correct measurement as such.
Anyways I will give you a rough idea.
I usually take equal amounts of clove, cardamom, cinnamon & fennel. I also add a few pepper corns and 1 leaf of star anise. Heat a pan and dry roast this spices, till the fennel becomes slightly brown, say 3-4 minutes, but make sure it doesnt get burnt. Let it cool completely. Grind it to a fine powder using the smallest jar of the blender.
This is how I make it. Anyways, I will try to measure it the next time I make it :)
Comments are closed.
