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Fish Cutlet

 INGREDIENTS:

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

METHOD:


Serving size: 6-7

Boil or steam the fillets with a pinch of salt for about 6-7 minutes until just done. Drain, remove the bones, and mash the flesh finely.

Heat 1 tbsp of oil in a pan. Add chopped onion and saute until soft and translucent. Add green chilis and ginger-garlic paste. Cook until the raw smell dissipates. Add red chili powder and black pepper.


Add the boiled potatoes, mashed fish, salt, sugar, and coriander leaves to the mixture, then mix thoroughly until it comes together into a smooth, firm blend.


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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