Fish Cutlet Recipe | Indian Fish Croquettes
Fish Cutlet Recipe | Indian Fish Croquettes are one of the popular party appetizers on the Indian menu. The golden crust is only eye compelling but also crisp from the outside and soft from the inside. Learn how to make Fish Cutlet Recipe with step by step image instructions along with tips and a video.
There is a saying that fish which has more thorns is tasty but for making this recipe most of us recommend making use of fewer thorns as fish meat is cooked and then all thorns are removed with our fingers. When we choose less thorn fish, our work turns out to be easy and also you would not just love to make this snack but love to eat them too.
Unlike Indian Fish Croquettes, many Indian croquettes are made with vegetables or with minced meat and then dipped with egg and give rugged texture by coating them with breadcrumbs. They are either deep fried or shallow fried to golden colour to give crispy texture.
During the rainy season, this recipe is one of the must-make recipes as we get fish at a good price. As fish and potatoes take less time to cook, we can make this recipe within 15-20 minutes. Making this recipe as an evening snack turns out to be easy and tasty.
Tips to make the perfect fish cutlet recipe:
- Choosing fewer thorns fish or large fish makes your work of removing thorns easy.
- Do not pour more water while cooking fish as it takes less time to cook.
- If there is any excess water after cooking, open the lid and increase the flame and simmer all water.
- To save time, we can cook meat and potatoes and make cutlet shapes one day before and store them in a freezer and deep fry them later.
- If you want to store it for more than 10 days, we can make the whole process (coating with eggs and breadcrumbs) and store it in zip lock bags. Freeze them.
- When making use of frozen cutlets, keep them at room temperature for 30 minutes and then deep fry.
- While shallow frying fish cutlets, fry on low to medium flame, once they change colour and turn crisp only then flip to the other side as there is a tendency of crumbling.
You may also like to check other recipes:
Vegetable Cutlet and
Fish Cutlet Recipe | Indian Fish Croquettes
FishCutlet Recipe | Indian Fish Croquettes are one of the popular party appetizers on the Indian menu.
Ingredients
- Fish – 1 kg.
- Water – 1 bowl
- Turmeric powder – ½ tbsp.
- Salt – 1 tbsp.
- Black pepper powder – ¼ tbsp.
- Potato mash – 1 bowl
- Garlic – 2 tbsp. minced
- Ginger – 2 tbsp. minced
- Green chilli – 1 No. Finely sliced
- Curry leaves – 2 tbsp. minced
- Coriander leaves – 2 tbsp.
- Onions – ½ cup
- Red chili powder – ¼ tbsp.
- Coriander powder – ½ tbsp.
- Jeera/ cumin powder – ¼ tbsp.
- Garam masala powder – ¼ tbsp.
- Lemon juice – 1 tbsp.
- Oil – to fry
- Eggs – 2 No.
- Bread powder – 1 cup
Instructions
- In a vessel, pour 1 bowl of water and place fish pieces and sprinkle ¼ tbsp. each salt, turmeric and black pepper powders.
- Close the lid and cook for 10-15 minutes till the whole water is evaporated. If you still find water beyond time, open the lid and raise the flame.
- Once cooked, while it’s hot, spit meat so that it cools down and becomes easy to remove thorns.
- While the fish is being cooked, put potatoes by slicing into four halves and cook with the lid covered.
- Remove the skin of the potatoes and then mash them to a soft paste. Transfer this paste with fish meat and mix well.
- Add onions, minced green chilies, ginger and garlic. Put coriander leaves, curry leaves, turmeric powder, red chili powder, coriander powder, jeera powder, garam masala powder, black pepper powder, salt, lemon juice and oil.
- Mix all spices and make a soft dough. Keep aside.
- In another bowl, beak two eggs and whip well, keep aside.
- Powder breadcrumbs on a wide plate to give a crispy texture.
- Heat oil in a pan. While the oil gets hot, take a small portion of batter and make a round shape and press to take a cutlet shape.
- Once all are done, and the oil is ready, dip each cutlet in the egg mix and put them in breadcrumb powder.
- Put them in oil and Shallow fry one side
- Gently plate in oil and fry. Once they change colour on one side flip to the other side and fry till we attain golden crust on both sides. Remove from oil and transfer to a serving plate.
- Serve the Fish Cutlet recipe hot accompanied with tomato sauce. It tastes great when the crust is crisp.
Recipe Video
How to make fish cutlet recipe:
1. In a vessel pour water and put fish pieces and sprinkle ¼ tbsp. turmeric powder and ½ tbsp. salt.
2. Sprinkle black pepper powder and cook for 10-15 minutes with lid covered.
3. Once fish pieces are cooked, open the lid and cook further on high flame till water evaporates. Split pieces so that meat gets cooled.
4. Remove thorns and put fish meat in a mixing bowl. Add potato mash and mix both.
5. Add minced garlic, ginger, green chilli and curry leaves.
6. Put coriander leaves, onions, ½ tbsp. salt and ¼ tbsp. turmeric powder.
7. Add red chilli powder, a pinch of black pepper powder, coriander powder and jeera powder.
8. Put garam masala powder, lemon juice, 1 tbsp. oil and mix well.
9. Break two eggs in a bowl and mix well to coat the fish cutlet and also put bread powder on a wide plate.
10. Heat oil in a pan and meanwhile take a small lump of fish mixture and make a round shape and press to make a cutlet shape.
11. Dip cutlet in the egg mix and then transfer to bread powder. Coat well and transfer to another plate.
12. Gently plate in oil and fry. Once they change colour on one side flip to the other side and fry till we attain golden crust on both sides. Remove from oil and transfer to a serving plate.
13. Serve the Fish Cutlet recipe hot accompanied with tomato sauce. It tastes great when the crust is crisp.
