Rohu Fish Cutlet Recipe

Cooking Directions

• STEP 1.Clean and wash the Rohu fish fillets. Boil them until cooked and then remove the bones.
• STEP 2.In a mixing bowl, combine the mashed potatoes, cooked fish, chopped onions, green chilies, ginger-garlic paste, coriander leaves, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix well.
• STEP 3.Shape the mixture into small patties and coat them with breadcrumbs.
• STEP 4.Heat oil in a pan and shallow fry the cutlets until they turn golden brown on both sides.
• STEP 5.Serve hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure to remove all the bones from the fish fillets before using them in the recipe.
• You can adjust the spice level according to your preference by adding more or less chili powder and green chilies.
• To make the cutlets extra crispy, you can double coat them with breadcrumbs.
• If you don't have Rohu fish, you can use any other boneless fish fillets.

Storage and Serving

• Rohu Fish Cutlets are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either shallow fry them again or bake them in the oven until heated through.