Fish Cutlet: A Crispy Delight from South Asia

Fish cutlets are a beloved snack and appetizer across South Asia, especially in regions like Kerala, Sri Lanka, and coastal parts of India. These golden, crispy patties are packed with flavorful fish, aromatic spices, and herbs, making them a perfect treat for any occasion.

🧾 Ingredients

Here’s a comprehensive list of ingredients to make approximately 26 fish cutlets:

• Fish: 425g canned tuna, drained (or use fresh fish like mackerel or salmon, cooked and flaked)
• Potatoes: 3 large, boiled and mashed
• Onions: 1½ cups, finely chopped
• Ginger: 2-inch piece, minced
• Green Chilies: 2, chopped
• Curry Leaves: 2 sprigs, chopped
• Turmeric Powder: ½ teaspoon
• Black Pepper Powder: 1 teaspoon
• Garam Masala: 1 teaspoon
• Salt: To taste
• Eggs: 2, lightly whisked
• Breadcrumbs: 2 cups
• Oil: For sautéing and deep fryingReddit+10NISH KITCHEN+10MySpicyKitchen+10Happy And HarriedYummy TummyMySpicyKitchen+2Ocean of Recipes+2Yummy Tummy+2

Note: You can adjust the quantity of green chilies and black pepper according to your spice preference.

👩‍🍳 Instructions

1. Prepare the Filling:
   • Heat 1 tablespoon of oil in a pan over medium-high heat.
   • Add chopped onions, minced ginger, green chilies, and curry leaves. Sauté until onions turn golden brown.
   • Add turmeric powder and stir for a few seconds.
   • Add the drained tuna (or flaked cooked fish) and sauté for 2-3 minutes.
   • Sprinkle black pepper powder, mix well, and remove from heat. Let it cool.NISH KITCHEN+1Yummy Tummy+1
2. Combine with Potatoes:
   • In a mixing bowl, combine the mashed potatoes with the cooled fish mixture.
   • Add garam masala and salt to taste. Mix thoroughly until well combined.Hungry Lankan+4Happy And Harried+4Yummy Tummy+4NISH KITCHEN
3. Shape the Cutlets:
   • Divide the mixture into equal portions and shape them into round or oval patties.NISH KITCHEN
4. Coating:
   • Dip each patty into the beaten eggs, ensuring it’s well-coated.
   • Roll the egg-coated patty in breadcrumbs, pressing gently to adhere.Yummy Tummy
5. Frying:
   • Heat oil in a deep frying pan over medium-high heat.
   • Once the oil is hot, gently slide in the cutlets, frying in batches to avoid overcrowding.
   • Fry until golden brown on both sides. Remove and drain on paper towels.
6. Serving:
   • Serve hot with ketchup, mint chutney, or onion salad (challas).NISH KITCHEN

💡 Pro Tips

• Moisture Control: Ensure the fish mixture isn’t too moist. Excess moisture can cause the cutlets to break apart during frying. If the mixture feels wet, cook it on medium heat to evaporate the moisture.Hungry Lankan
• Uniform Coating: For a crispier exterior, consider double-coating the cutlets: dip in egg, roll in breadcrumbs, then repeat the process.NISH KITCHEN+1Bon Appétit+1
• Freezing: You can prepare the cutlets ahead of time. After coating, arrange them in a single layer on a tray and freeze. Once frozen, transfer to ziplock bags. Thaw for 30 minutes before frying.NISH KITCHEN
• Alternative Coating: Instead of eggs, a thick flour batter (made from all-purpose flour and water) can be used to coat the cutlets before rolling in breadcrumbs. This method provides a firm layer that holds the cutlets well during frying.Hungry Lankan

🌶️ Variations

• Sri Lankan Style: Add a splash of lime juice or amchur powder to the mixture for a tangy flavor. Incorporate finely chopped green chilies for added heat.Happy And Harried
• Herb Infusion: Mix in chopped coriander or mint leaves into the potato-fish mixture for a fresh aroma and taste.
• Spice Mix: Enhance the breadcrumb coating by mixing in a blend of spices like paprika, cumin, or chaat masala for an extra kick.

📺 Watch and Learn

For a visual guide on making fish cutlets, check out this video:

Enjoy your homemade fish cutlets as a delightful snack or appetizer, and impress your family and friends with this crispy, flavorful treat!