How to make Fish Cutlet -
Minced fish fillets mixed with onions and other masalas, shaped into cutlets and deep fried.
This recipe is contributed by Member dr. chitra phil.
Main Ingredients : Fish Fillet (फिश फिले), Bread Crumbs (ब्रेड क्रम)
Cuisine : French
Course : Snacks and Starters
For more recipes related to Fish Cutlet checkout Fish Cutlet, Fish Cakes With Cucumber Relish, Crispy Fried Fish, Fish Stix . You can also find more Snacks and Starters recipes like Cream Corn, Puri Bhaji Spring Roll, Mexican Burger, Vegetable Pakoda.
Fish Cutlet Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Fish Cutlet Recipe
Fish Fillet 500 grams
Bread Crumbs 2 teaspoons
Bread slice soaked in water 2
Green chillies chopped 2
Garam masala 1/2 teaspoon
Cornflour/ corn starch 1 tablespoon
coriander leaves 1/2 bunch
Salt to taste
Turmeric powder 1/2 teaspoon
Egg 1
Bread crumbs 1 cup
Oil for frying
Method
Step 1
In a bowl mix together fish mince, ginger garlic paste, soaked bread slice, green chillies,garam masala, cornflour,coriander leaves, salt and turmeric powder.
Step 2
Mix well. Divide into equal portions and shape to form cutlets.Break the egg in a bowl and whisk it well. Dip the cutlets in the dip mixture and roll them in bread crumbs.
Step 3
Heat oil in a kadai and deep fry the cutlets till golden and crisp. Drain and remoce on absorbent paper. Serve hot.
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