South Indian Style Fish Cutlets
Crispy, flavourful fish cutlets with a hint of South Indian spice.
⏱️ 40 min🍽️ Serves 1
🔥 280 kcal💪 25g protein🍚 18g carbs🥑 12g fat🌾 3g fibreper serving
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servings
Ingredients
- 🐟250 g firm white fish fillets (e.g., cod, tilapia)
- 🥔2 medium potatoes, boiled and mashed
- 🧅1 onion, finely chopped
- 🌶️1 green chili, minced
- 🫚1 inch ginger, grated
- 🧄3 cloves garlic, minced
- 🧡½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🍛1 tsp garam masala
- 🌿¼ cup fresh coriander, chopped
- 🥚1 egg, beaten
- 🍞½ cup bread crumbs
- 🍋2 tbsp lemon juice
- 🌻2 tbsp oil, for shallow frying
- 🧂 salt and pepper, to taste
Pro tips
- For extra crispiness, double-coat the cutlets by dipping in egg and breadcrumbs twice.
- Adjust the amount of green chili and red chili powder to your preferred spice level.
- These cutlets can be prepared in advance and frozen before frying. Thaw partially before frying.
- Ensure the fish mixture isn't too wet, which can make the cutlets fall apart. If needed, add a little more breadcrumbs to the mixture itself.
Method
- 1Steam or poach the fish fillets until cooked through. Flake the fish and remove any bones or skin.
- 2In a pan, heat a little oil and sauté chopped onion, green chili, ginger, and garlic until aromatic. Add turmeric powder, red chili powder, and garam masala; cook for 1 minute.
- 3Combine the flaked fish, mashed potatoes, sautéed spice mixture, chopped coriander, and lemon juice in a large bowl. Season with salt and pepper. Mix well to form a cohesive mixture.
- 4Divide the mixture into equal portions and shape them into small, flat cutlets or patties.
- 5Dip each cutlet first into the beaten egg, then coat thoroughly with bread crumbs.
- 6Heat oil in a shallow pan over medium heat. Fry the cutlets in batches until golden brown and crispy on both sides.
- 7Remove the fried cutlets and place them on paper towels to drain excess oil.
- 8Serve hot with your favorite chutney or dipping sauce.