November 22, 2005

Fish cutlet

Just got home from the nearby beach market with a bag of some fresh king fish. It is time for our usual evening special masala tea here at Muscat. It has been long time now since we have had any fish snacks, so chosen to cook fish cutlets today. Due to some tech snags at our end which we are trying to sort out, please see the pictures in a separate page. Pictures of fish cutlets are here. Thank you for your patience.

Fish cutlet recipe

Ingredients:
Fish fillets – ½ kg, boneless, fresh
Potatoes – ¼ kg, boiled and smashed
Onions – 1, medium size, finely chopped
Green chillies – 2, medium size, finely chopped
Ginger – 1 teaspoon, finely chopped and crushed (optional)
Garlic – 1 teaspoon, finely chopped and crushed (optional)
Garam masala powder – 1/2 teaspoon
Chilli powder - 1/2 teaspoon
Black pepper powder – ¼ teaspoon
Turmeric powder – 1/8 teaspoon
Ghee – 1+2 teaspoons, melted
Oil – as needed for shallow or deep fry
Sugar – ½ teaspoon (optional)
Fine bread crumbs – 1 cupful
Milk – 1 tablespoon, hot
Egg – 1
Salt – 1+1/2 teaspoon or to taste

Method: Boil the fish in a slightly salted boiling water in which turmeric powder and ginger is added. Cook till tender, remove from the heat, remove all bones, and then mash it into flakes. Keep it aside. Boil potatoes separately till tender, peel off the skins, add the hot milk, ghee, and mash to a smooth dough. Mix together the mashed boiled potatoes and the fish flakes. Add the garam masala powder and one teaspoon of salt. Heat up the remaining ghee till smoking hot and saute the onions and green chillies till the onions turn limp. Add the fish-potato dough and saute for a minute and remove from the heat. Allow it to cool and then take lumps of this dough and flatten into oval cakes. Beat up the eggs and season it with pepper and the remaining salt. Dip the fish cakes completely in the egg batter and roll in the bread crumps. Pat the bread crumps firmly onto the fish cakes. Either shallow or deep fry in a mixture of oil and ghee on either side until golden brown. Serve it hot-hot with mint chutney or coriander chutney over a cup of piping hot special masala tea or spicy mint tea. Enjoy!

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10 Comments:

Blogger Faffer said...

VKN, I simply love fish cutlets. As a kid, I used to be assigned the job of rolling the patties and I remember eating them up even before they were fried! This recipe works just as well with canned tuna, if you are strapped for time.

11/22/2005  
Blogger Meena said...

This sounds real yummy! I love making my fish cutlets with canned tuna since I can't stand the sight and smell of fresh fish!

Tha Masala Chai is my hubby's favourite!

11/22/2005  
Anonymous Lera said...

Vkn, I just love fish cutlets!! your recipe sounds spicy, will try this time!

11/23/2005  
Blogger vkn said...

Hi LT - I too do that in the same way even now, i.e., to keep checking the taste before being fried :-) Inveterate habit huh!

We prefer not to go for canned foods.

11/23/2005  
Blogger Saju said...

Thanks for refering to my Dahi Vada
Fish cutlets look delish! one of my fav foods

7/25/2007  
Anonymous BB said...

Hey ,I tried your fish cutlet recipe and turned out pretty good.Thanks for sharing.

1/08/2010  
Blogger Term Papers said...

This Fish cutlet is very easy to make But There fresh king fishes are no sale in markets.Then what i do?


Term papers

1/26/2010  
Blogger Sanoli Ghosh said...

At the time of frying onions, adding little garlic will be more spicy. Can we add little chopped cilantro with fish-potato dough?

5/11/2012  
Anonymous Sanoli Ghosh said...

If we add little garlic, at the time of frying onions, it will be more tasty. Can we add little chopped cilantro with potato-fish dough?

5/11/2012  
Blogger Sanoli Ghosh said...

At the time of frying onions, if we put little chopped garlic, it will be more tasty. Can we add finely chopped cilantro with fish-potato dough?

5/11/2012  

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