Fish Cutlets

After making the Fish Biryani I still had a lot of fish left to cook with and decided to make these cutlets. This recipe is also from my mom and while making these I realized that the recipe is very similar to my chicken cutlet recipe. These cutlets are absolutely yummy and no they do not smell fishy at all!! These are very easy to make and freeze very well. After shaping the cutlets, line them in a tray or a freezer box. After one layer, line with plastic wrap and repeat with another layer. Cover completely with plastic wrap and freeze. To cook, simply remove from the freezer, thaw for a few minutes and proceed with the dipping and breading. Since all the ingredients are already cooked they just need to brown on the pan. My colleagues told me that they make fish cutlets with canned tuna. Though I have not tried it, I think that would also work well here.

Recipe - Makes 24 Cutlets

Ingredients

For the Marinade
2 Tsp Ginger Garlic Paste
Salt To Taste
1 Tsp Turmeric Powder (Haldi)
2 Tbsp Lemon Juice
For the Cutlets
500 Gms Hamour
400 Gms Potatoes (Boiled)
1 Cup Bread Crumbs
1 Cup Onion (Finely Chopped)
4 Green Chilies
1 Tsp Red Chili Powder
1 Tbsp Chat Masala
1 Tsp Black Pepper Powder
1/2 Cup Coriander Leaves (Finely Chopped)
1/2 Cup Mint Leaves (Finely Chopped)
Salt To Taste
For Frying
2 Eggs (Lightly Beaten)
Bread Crumbs For Breading

Oil For Frying

1. 
   
   Mix the marinade ingredients in a small cooking vessel and keep the fish pieces in it. Coat thoroughly with the marinade and keep aside.
2. 
   
   Peel and mash the potatoes. Flavour with salt and pepper.
3. 
   
   Sauté the onions and green chilies in a pan with a little oil. Remove and add to the potatoes. Add the bread crumbs, coriander and mint leaves and all other spices. Mix very well and taste. Adjust seasonings as per taste.
4. 
   
   Place the cooking vessel with the fish in it on low heat and let the fish cook. There will be some liquid in the marinade. Once the fish has cooked let all the liquid dry up and then turn off the heat and cool the fish. Remove all the bones, skin and fat from the fish. Flake the fish using a fork or your hands. Mix with the potato mixture and taste. Adjust seasonings. 
5. 
   
   Keep ready a tray to prepare and place the cutlets. Have a small bowl of vegetable oil to grease your hands while forming the cutlets. Take a small amount of mixture (the size of medium lemon) and roll it into a ball. Gently press between the palms of your hands to get a flat patty with neat edges. After every cutlet, grease your palms with the oil to prevent the mixture sticking to your hands. I generally prefer to work in an assembly line way and do each step with all the cutlets before going to the next step. Keep the bread crumbs in a small plate and next to it keep the bowl with the beaten eggs (season the eggs lightly with salt). Dip each cutlet in the egg (hold to remove excess) and then gently coat with the bread crumbs. Place it back on the tray or start frying. I prefer to dip and bread all of them before starting the frying process. To fry the cutlets, heat a frying pan with a little oil and shallow fry on low heat till golden brown. Turn once to brown both the sides. Serve hot with ketchup.

Happy Eating!!