Photo: raasiel · CC BY 2.0 · Wikimedia Commons

Kerala · Snack

Fish Cutlet

Traditional 13. Fish Cutlet recipe

🧺 Ingredients

• 400g boneless fish (Surmai/King mackerel), cooked and flaked
• 300g boiled potatoes, peeled and mashed
• 2 tbsp oil (30ml)
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 tbsp ginger, minced (8g)
• 6-8 curry leaves, finely chopped
• ½ cup onion, finely chopped (80g)
• 2-3 green chillies, finely chopped
• ¼ tsp garam masala
• ¼ tsp black pepper powder
• Salt to taste (½ tsp/3g)
• 1 egg, beaten
• ½ cup bread crumbs (50g)
• Oil for frying (2 cups/480ml)

👩‍🍳 How to make Fish Cutlet

1. Prepare curry base (8 mins, medium heat): Heat 30ml oil in pan. Add mustard seeds and fennel seeds—when they splutter, add 8g ginger and curry leaves. Sauté 1 minute until fragrant. Add 80g chopped onion and green chillies. Sauté 2-3 minutes until onion is soft and translucent.
2. Mix fish and potato (3 mins, room temperature): Add cooked flaked 400g fish and 300g mashed potatoes to cooked mixture. Mix gently to combine—do not break fish pieces too much. Add ¼ tsp garam masala, ¼ tsp black pepper, 3g salt. Cool completely.
3. Shape (5 mins, room temperature): Wet hands. Take ~40g mixture, shape into oval patty (3 inches/7.5cm long). Place on plate.
4. Coat (5 mins, room temperature): Dip in beaten egg, coat all sides. Roll in 50g bread crumbs, pressing gently. Place on plate.
5. Heat oil (5 mins, high heat): Heat 2 cups oil to 320°F/160°C.
6. Fry (10 mins, medium heat): Place cutlets into oil—do not overcrowd. Fry 3-4 minutes per side until golden and crispy. Should be firm outside, moist inside.
7. Drain and serve (2 mins): Transfer to paper towels. Serve hot with lemon wedges and tamarind chutney.

Track the macros of Fish Cutlet and 100s of Indian dishes with Nutri Macro India.