Fish Cutlet

Fish Cutlet is an easy and healthy snack delicacy, very popular in Indian Cuisine. This is a delicious cutlet for fish lovers. Master the art of making hot crispy cutlets oozing with traditional and authentic Indian flavors. Serve cutlets with some onion salad and a dash of ketchup.

Ingredients

• 1/2kg Boneless Fish
• 2 Tablespoon Oil
• 2 Onion finely chopped, medium
• 2 Tablespoon Ginger chopped
• 5 Green chillies chopped
• 2 Tablespoon Curry leaves optional, chopped
• ½ Teaspoon Thillai’s Malabar Black Pepper Powder
• 1 Potato boiled and mashed, medium
• Salt as required
• 1 Teaspoon Thillai’s Garam Masala Powder
• 1 Egg beat well
• 2 Cup Bread Crumbs
• 2 Cup Oil

For marinating the fish

• 1 Teaspoon Ginger Garlic Paste
• 1 Teaspoon Thillai’s Malabar Black Pepper Powder
• ¼ Teaspoon Thillai’s Erode Turmeric Powder
• Salt as required

Preparation Method For Kerala Style Fish Cutlet

1. Clean and wash ½ kg boneless fish pieces. Add 1 teaspoon ginger-garlic paste, 1 teaspoon Thillai’s Malabar Black Pepper Powder, ¼ teaspoon Thillai’s Erode Turmeric Powder, salt and marinate for half an hour.
2. Mix well and allow it to cool. Mince it using hand. Make sure that the fish doesn’t get mashed.
3. Heat 2 tablespoon of oil in a pan.
4. Add chopped 2 onion, 2 tablespoon ginger, 5 green chillies and 2 tablespoon curry leaves and saute well by adding salt.
5. Add mashed 1 potato, ½ teaspoon Thillai’s Malabar Black Pepper Powder and 1 teaspoon Thillai’s Garam Masala Powder and mix it well with the onion mixture.
6. Add minced fish and mix well but make sure that the fish doesn’t get mashed.
7. Remove it from flame and allow it to cool.
8. Beat well the 1 eggs by adding little salt.
9. Make balls out of the cutlet mix and shape it into oval shaped cutlets.
10. Dip the cutlets in beaten egg, coat it evenly with 2 cup bread crumbs and fry it in 2 cup oil.
11. Serve hot with tomato sauce.