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Fish Cutlet

 INGREDIENTS:

  1. Fish Fillets 400 grams (Basa, Rohu, Barramundi, or any white fish)
  2. Lemon Juice 1 tsp
  3. Potatoes 2 medium, boiled and mashed
  4. Ginger 1-inch grated
  5. Garlic 6-8 minced
  6. Green Chilis 2-3 finely chopped
  7. Red Chilli Powder 1 tsp
  8. Turmeric Powder 1 tsp
  9. Black Pepper Powder 1/2 tsp
  10. Salt to taste
  11. Sugar, a pinch
  12. Coriander Leaves chopped 1 tbsp
  13. Corn flour Slurry 1/2 cup
  14. Breadcrumbs for coating
  15. Oil for deep frying

METHOD:


Serving size: 6-7

Marinate the fish with salt, lemon juice, and turmeric powder for 10-15 minutes. Pan-sear the fish fillets for 7–8 minutes, flipping as needed, until they are cooked through. Avoid over-searing, or else the fish will turn dry. 


Transfer the fish fillets to a plate. Let the fish cool slightly. Gently flake the cooked fish using your fingers or a fork, removing any bones as you go.


Heat 1 tbsp of oil in a pan. Add green chillies, minced garlic, and ginger, and sauté for a few minutes. Add red chili powder, turmeric powder, and black pepper.


Add the boiled potatoes, salt, sugar, and coriander leaves to the mixture. Mix thoroughly.


Transfer the mixture to a bowl and add the shredded fish.


Let the mixture cool completely. Divide into equal portions and shape into flat, ovals or rectangles.

Season the corn flour slurry with salt, red chili powder, and black pepper. Dip each cutlet into the slurry, then coat it evenly with breadcrumbs.


Chill them in the fridge for 30 minutes before frying. Chilling helps hold the shape and gives a crispier crust.


Heat oil in a deep pan over medium heat. Slide the cutlets in and fry until they are deep golden brown on both sides. Serve with kasundi, tomato ketchup, sliced onions and a wedge of lime.








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