Fish Cutlet Recipe 🐟

Short Description:
Fish Cutlets are crispy, golden, and flavorful patties made with flaked fish, mashed potatoes, and spices — perfect as an appetizer or evening snack. These are shallow-fried delights that are crunchy on the outside and soft on the inside.

📊 Recipe Details

• Rating: ⭐ 8.7/10

• Difficulty Level: Medium

• Budget: $6 – $8 USD

• Cooking Time: 35–40 minutes

• Category: Non-Veg

• Meal Type: Snack / Appetizer / Dinner Side

• Serving Size: 3–4 persons (makes 8–10 cutlets)

• Calories (per cutlet): ~160 kcal

• Protein: ~10g

• Fats: ~8g

• Carbohydrates: ~12g

• Likes: ❤️ 389 likes

🛒 Ingredients

For Cutlet Mixture:

• 250g fish (boneless – like basa, tilapia, or kingfish)

• 2 medium potatoes, boiled and mashed

• 1 small onion, finely chopped

• 1 green chili, chopped (optional)

• 1 tsp ginger-garlic paste

• 1 tbsp coriander leaves, chopped

• 1 tsp garam masala or fish masala

• ½ tsp black pepper powder

• Salt to taste

• 1 tsp lemon juice

For Coating:

• 1 egg (beaten)

• ½ cup breadcrumbs (or as needed)

For Frying:

• Oil for shallow frying

👨‍🍳 Step-by-Step Instructions

Step 1: Cook and Flake the Fish

1. Boil or steam the fish with a little salt and pepper until cooked (7–10 mins).

2. Let it cool. Remove any bones and skin. Flake into small pieces.

Step 2: Prepare the Mixture

1. In a bowl, combine flaked fish, mashed potatoes, onion, chili, ginger-garlic paste, coriander, spices, and lemon juice.

2. Mix well until everything binds together. Check seasoning.

Step 3: Shape the Cutlets

1. Divide the mixture into equal portions and shape into round or oval patties.

Step 4: Coat the Cutlets

1. Dip each cutlet in beaten egg.

2. Roll it in breadcrumbs to coat evenly.

Step 5: Fry the Cutlets

1. Heat oil in a pan over medium heat.

2. Shallow fry the cutlets until golden brown and crisp on both sides.

3. Drain on paper towels.

🍽 Serving

• Serves: 3–4 people

• Cutlets per person: 2–3

💡 Tips

• Use canned tuna or salmon as a quick substitute.

• Let the mixture chill in the fridge for 15–20 mins before shaping for better binding.

• Want a crispier version? Double-coat with egg and breadcrumbs.

• Serve with mint chutney, ketchup, or tartar sauce.