Fish Cutlet Recipe

Cooking Directions

• STEP 1.Boil the fish fillets until cooked through, then flake them using a fork.
• STEP 2.In a mixing bowl, combine the flaked fish, mashed potatoes, onions, garlic, green chilies, coriander leaves, turmeric powder, red chili powder, garam masala, lemon juice, and salt.
• STEP 3.Mix everything well to form a smooth mixture. Shape the mixture into small patties.
• STEP 4.Coat each patty with breadcrumbs, pressing gently to adhere.
• STEP 5.Heat oil in a pan and shallow fry the cutlets until golden brown on both sides.
• STEP 6.Remove the cutlets from the pan and drain excess oil on a paper towel.
• STEP 7.Serve the fish cutlets hot with ketchup or mint chutney.

Cooking Tips

• Make sure to remove any bones from the fish fillets before boiling and flaking them.
• You can use any white fish fillets like cod, haddock, or tilapia for this recipe.
• To make the cutlets extra crispy, you can double coat them with breadcrumbs.
• If you prefer a spicier flavor, you can add more green chilies or red chili powder.
• You can also add some grated cheese to the mixture for a cheesy twist.

Storage and Serving

• Leftover fish cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the cutlets in a preheated oven at 350°F (180°C) for about 10 minutes or until heated through.
• Serve the fish cutlets as an appetizer, snack, or as a side dish with rice and curry.
• Garnish with fresh coriander leaves and lemon wedges for an extra burst of flavor.