This is my mom’s recipe for easy, simple and absolutely delicious fish cutlets. The fish cutlets are slightly spicy, but mostly lip-smackingly savory that you won’t be able to stop popping them into your mouth! I have to resort to extreme measures to stop myself from eating them all right then and there. These taste even better with a little squeeze of lime or dipped into mint and green chili dip. Let’s get started.
Fish Cutlets – Recipe
- 1 can jack mackerel steaks, flaked (or 4 cans of tuna)
- 2 potatoes, boiled and mashed
- ½ red onion, finely minced
- 5 green chilies, finely minced
- 3 sprigs of curry leaves, finely minced (or handful of coriander leaves, finely minced)
- Salt, to taste
- Pepper, to taste
- 2 egg whites, beaten
- 1 cup bread crumbs
- Oil, for shallow frying
- Combine first 7 ingredients together until well mixed.
- Pinch off a lit bit of the fish mixture and roll between palms until a ball a little bit smaller than a Ferrero Rocher is formed. Continue repeating until all the mixture is used up. I was able to make 29 balls.
- Heat oil in a non-stick frying pan on medium-high, it should be about an inch deep. Oil is ready when a little bit of the fish mixture dropped in starts to gently sizzle.
- Dunk each ball into the egg whites and then roll on top of the bread crumbs until thinly and evenly coated.
- Fry 5 at a time, turning over once, until dark golden brown, 3 minutes. Remove to dish covered with paper towel to drain oil. Continue until all the cutlets are fried.
Find the full pictorial guide and tips for making perfect fish cutlets at Silk Route Chef.