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Thursday, May 1, 2014

Fish Cutlet

Yeah..it seems to be raining cutlets in my kitchen and everyone is loving it!! Thank God for it!! Finally those long missed out posts on cutlets are making their way into my blog. Simple and easy to do without much oil or spices, they make for a tasty snack or even a side dish. So when I had some leftover fried fish sitting in my fridge, I did not think twice before making it into cutlets. (Actually we had bought over 2 Kgs of Rohu fish last weekend and had made fish fry, besara and masala jholo with it. So the cutlets actually added some variety.)

Read on for the recipe -



















Preparation Time - 20 mins

Ingredients -

  • 4 large pieces/slices of fried Rohu fish
  • 1 cup boiled potato cubes
  • 1 large sized onion ( finely chopped)
  • 1/2 tsp grated ginger
  • 1/2 tsp grated/crushed garlic
  • 1/2 - 1 tsp red chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • a pinch of turmeric
  • 4-5 tsp oil
  • salt to taste


For the outer layer

  • 1 egg (lightly beaten)
  • a pinch of salt
  • a pinch of chili powder
  • 1 cup breadcrumbs


Preparation - Remove any bones from the fish pieces and lightly crumble with your fingers.

Mash the potatoes. Break any lumps but do not make it too smooth.

Lightly beat the egg with some salt and chilli powder.



Cooking - Heat 2 tsp oil in a wok. Add the onions and fry till translucent.

Add the ginger and garlic and fry for 2-3 mins. Now add the fish and fry for another 2 minutes. Then add the mashed potatoes. Sprinkle all the powders except garam masala. Mix and fry for 4-5 minutes on medium flame. (add a few spoons of water if it is getting too dry

Sprinkle garam masala.. Mix and switch off flame.

Allow to cool down to a tolerable temperature. Then pinch small balls out of the mix and fashion into round or fish shaped cutlets.


















Dip into the egg and gently roll over the bread crumbs to make a uniform coating. Make similar cutlets out of the remaining mix.

Heat a non-stick tawa/frying pan. Drizzle with a little oil or use a oil spray.

Place the cutlets over it and cook on both sides for a few minutes till little brown spots appear. Remove from the tawa/frying pan.

Serve immediately with some onion rings and lemon juice.





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