Important Note: Please note that the prep time, cook time, and servings may vary depending on the specific cooking techniques and equipment used. Adjustments can be made based on individual preferences and needs.
Crispy and Delicious Fish Cutlets Recipe
These Fish Cutlets are a delightful and flavorful snack made with mashed fish, aromatic spices, and herbs. They are crispy on the outside and tender on the inside, making them an irresistible treat for seafood lovers. These cutlets are perfect for parties, as an appetizer, or as a quick evening snack.
Ingredients
- Fish (Kingfish or any fish with fewer bones
- 2 nos Onions large - finely chopped
- 2 nos Green chillies Large
- 3 nos Garlic Cloves peeled
- ½ inch Ginger
- Coriander leaves a handful
- Mint leaves a few
- Salt to taste
- 1 no Egg finely beaten
- 2 slices Bread to be soaked
- Rawa or Bread crumbs for coating
- 3 tbsp Oil for frying
Instructions
- Clean the fish thoroughly and rinse it with water.
- In a pot, bring water to a boil and add salt. Cook the fish in the boiling water until it's tender. The cooking time will vary based on the type of fish used.
- Once cooked, remove the fish from the water and let it cool. Discard any bones and mash the fish flesh.
- Soak the bread slices in water and squeeze out the excess moisture.
- In a blender, make a paste using green chillies, garlic, ginger, mint leaves, and coriander leaves.
- Add the paste, soaked bread, salt, beaten egg, and finely chopped onions to the mashed fish. Mix well to combine.
- Shape the mixture into balls and flatten them to form cutlets.
- Coat the cutlets with thin rawa or bread crumbs.
- Heat a shallow pan and add cooking oil. Place the cutlets in the pan and fry them on medium heat until crisp and golden brown on both sides.
- Once cooked, remove the cutlets from the pan and drain excess oil on a paper towel.
- Serve the fish cutlets hot with tomato ketchup.
Notes
- You can use any variety of fish with fewer bones for this recipe, such as Kingfish.
- Adjust the amount of green chillies according to your spice preference.
- Soaking the bread slices helps in binding the mixture and keeping the cutlets moist.
- You can use either rawa (semolina) or bread crumbs for coating the cutlets.
- Ensure the oil is adequately heated before frying the cutlets to achieve a crispy texture.