Easy Fish Cutlets/ Fish cakes (shallow fry) ~ for the taste buds


My mouth actually waters seeing this picture, trust me these cutlets/ cakes are pure indulgence. Its a complete people pleaser. My husband loves them and for sure the 'way to a mans' heart is though is belly'. To tell you more about the taste I would say that it is a moist, crunchy outside, soft & juicy inside, I know we don't make this quite often at home thinking we need too much oil, but I have pre-cooked the fish hence all that needs to be done is shallow fry the outside. Now lets get going with the recipe. I am linking this to hearth & soul blog hop.


Source ~ Own
Prep & cook time ~ 30 mins
Makes ~ 6-7 cutlets (medium sized)

Ingredients

Any white fish (bone/boneless) - 3 fillets/ 300 gms
Onion - 1 large, finely chopped
Green chilli - 4-5, finely chopped (based on spice tolerence, optional)
Bread crumbs - handful
1 egg - for coating (optional, can be replaced with little flour mixed withwater)
Red chilli powder - 1/2-1 tsp
Turmeric powder - 1/4 tsp
Pepper - 1/3 tsp
Ginger-garlic paste - 1 spoon
Salt - to taste
Oil (sunflower) - for shallow frying

Method

Fish - 
First in a saucepan boil some water with salt and boil the fish for 5 mins, once its done pour out the water and let the fish cool down. When its cooled down with a spoon/hands try and break the fish into small pieces. Leave some small bits to give the cutlet some texture

Bread crumbs-
No need to toast them, take some left over bread and blend it in a mixie once its powders spread it in a plate to be used later

For the Fish Masala-
In a wok/ non-stick pan, heat 2 tsp of oil and add the chopped onions and let them sweat, then add the green chillis and ginger-garlic paste, let it cook well
Next add the spices/masala and combine well, add the fish and let it cook for 2 mins
Transfer the contents on wok to a plate/ bowl and let it come to room temperature.
Add some bread crumbs to this if you feel the mixture is wet. Roll the fish mixture into small goft size balls and try to press them firmly so that they stick well and place them in a plate to be fried later, let this sit in the refrigerator for 15 minutes for the juices to release, You could also leave it over-night to be done later

Frying-
Heat oil in a pan
Keep the breadcrumbs and egg/flour mixture ready and dip the cutlets into the wet (egg/flour) mixture and then in the bread crumbs and place it in a plate, dust the excess breadcrumbs
Once you have completed dusting the cutlets, let it sit in the pan for frying, until all sides are cooked and turn brown

Serve hot with tomato ketchup. Enjoy!


Tricks & Tips

-Do the cutlet patties the previous night for better flavor
-Spices can be avoided if you want them just to be plain
- bread crumbs can be keep outside for 10 days, you could use any soft bread that you fancy

5 comments:

  1. Interesting recipes... Following you :)

    ReplyDelete
  2. It was so easy...tried it and turn out yummy...thanks for posting this priya.

    ReplyDelete
    Replies
    1. Wow :-) thanks for letting me know dear, I love this so much and think its time for me to do some :P

      Delete
  3. Scrumptious cutlets!!! Every one in the family loved them.

    ReplyDelete

Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)gmail.com

Love,
Priya Ranjit

Related Posts Plugin for WordPress, Blogger...