How to make Fish Cutlets -
Delicious cutlets made with fish, potato and some aromatics, rolled in egg and breadcrumbs and shallow-fried to a lovely golden hue
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rawas fillets (रावस के फिले), Salt (नमक)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Fish Cutlets checkout Mahi Tikka Achari, Indian Style Fish Croquettes. You can also find more Snacks and Starters recipes like Grilled Corn-On-The-Cob With Chilli Butter Breakfast Yogurt Cups Chilli Hoppers Thepla Nachos - SK Khazana
Fish Cutlets Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Fish Cutlets Recipe
Rawas fillets cut into pieces 300 grams
Salt to taste
Turmeric powder 1/4 teaspoon
Green chllies finely chopped 1-2
Red chilli powder 3/4 teaspoon
Medium potato boiled, peeled and mashed 1
Ginger-garlic paste 1 teaspoon
Nutmeg (jaiphal) powder 1 pinch
Dried breadcrumbs 1 tablespo for coating
Fresh coriander leaves chopepd 1 tablespoon
Eggs beaten 2
Oil to shallow fry
Salad to serve
Green chutney to serve
Method
Step 1
Heat sufficient water in a non-stick pan, add salt, turmeric powder and fish fillets, mix lightly and cook till the fish is done.
Step 2
Drain the fish pieces into a bowl and mash well with a fork. Add green chillies, red chilli powder, potato, ginger-garlic paste, nutmeg powder and salt and mix. Add breadcrumbs and coriander leaves and mix well.
Step 3
Take beaten egg in a bowl and spread sufficient breadcrumbs in a plate.
Step 4
Divide the fish mixture into equal portions and shape them into cutlets. Dip them in the beaten eggs and coat with the breadcrumbs. Dip them in egg again and coat with the breadcrumbs and place on another plate.
Step 5
Heat some oil in a non-stick pan. Place the cutlets on it and shallow-fry on medium heat, turning sides, till evenly golden brown on both the sides. Drain on absorbent paper.
Step 6
Arrange them on a serving platter and serve hot with salad and green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
