Fish Cutlet/ Fish Cakes

Fish Cutlets are nothing but shallow-fried or steamed fish which is minced with spices, combined with potatoes, shaped into cutlets and again deep fried mostly, but can be shallow-fried too.

Fish cutlets are easy-to-make, simple home-made meal. The recipe I have shared today is making it in Indian style and I ended up with a recipe on my second try!! This recipe is for all the fish lover’s 😊

When I said about fish lover, I just love fish and Iam a great fan of fish cutlets, we get from market in my hometown, Thoothukudi. The recipe I have shared almost gives the same taste.

Since there are many varieties in fish, any fish variety which you like can be used to make cutlets. From red salmon, tuna fish to any Indian variety fish can be used.

I have used red salmon to make these cutlets as we get it very common here. Select your own fish variety and either steam or shallow fry it with pepper and salt. The reason for shallow frying is to leave the fish soft and moist. Do not deep fry it hard.

I always wanted to mention about amchur powder/dry mango powder. This powder gives the perfect taste to the recipe but if you couldn’t get it, try to substitute it with lime/lemon. But the best is amchur powder.

These fish cutlets are also called as fish cakes and can be used as patties inbetween the burger buns. This also makes a perfect meal❤

INGREDIENTS

  • Fish- 450 gms. ( any fish variety of your choice can be used. I used red salmon fillet)
  • Onion- 1, medium sized ( finely chopped)
  • Ginger garlic paste- 2 tsp
  • Boiled Potato- 1 large
  • Green chilli- 1 ( finely chopped)
  • Curry leaves- 1 sprig
  • Cumin seeds- 1 tsp
  • Red chilli powder with coriander powder mix- 1 and a half tsp
  • Turmeric powder- 1/2 tsp
  • Garam masala- 1/2 tsp
  • Amchur powder/dry mango powder- 1 tsp
  • Pepper powder- 1/4th tsp
  • Salt- as needed
  • Egg- 1
  • Bread crumbs- 3 to 4 tbsp
  • Coriander leaves- 2 tbsp ( finely chopped).

PROCEDURE

I have mentioned all the possible ways of making it. So select the process which is comfortable for you.

Clean the fish well.

Boil the potato till it is just cooked. Do not make it mushy.

Marinate the fish with pepper powder and salt on all the sides.
Heat 2 tbsp of oil in a pan. Shallow fry the fish till it is just cooked. It should be soft and moist. Do not overcook it. The fish pieces can be steamed too. Both fish with bones or without bones can be used. When using fish with bones in it, the bones had to be removed after it is steamed or shallow-fried.
It is shallow fried both the sides to the point it is just cooked. You can see, the fish is soft and moist.
Take the boiled potato in a bowl.
Mash it with backside of spoon or with hands once it is cooled down a bit.
Shred the fish to pieces once it is cooled down little. I removed the skin. If the skin is soft which can be mixed along with potato and if you want to use the skin too, you can.
Heat 2 tbsp of oil in the same pan used to shallow fry the fish. Add cumin seeds and green chilli.
Then add finely chopped onions. Saute till it turns translucent.
Once the onions turn translucent, add ginger garlic paste and curry leaves. Saute till the raw smell of ginger garlic paste goes away.
Move the flame to very low now. Add red chilli powder with coriander powder mix, turmeric powder, garam masala, amchur powder and salt. Saute for a minute in very low flame. Do not burn it.
Add the mashed potatoes and mix it with masala in low flame. Saute for a minute in low flame.
If the mixture is very dry and your shredded fish doesn’t have any moist, you can sprinkle little water now. I didn’t do it since my fish was moist and soft.
Now add the shredded fish.
Mix everything together and cook for a minute in low flame. Check for the salt if it’s enough.
Garnish with coriander leaves and switch off the flame. Cool it down a little.
Adding the egg can be done in two ways:
1. Add and mix 1 egg to the mixture. Add 3 to 4 tbsp of breadcrumbs, just to bring it to a consistency to shape it. The cutlets should be moist and not too dry. Otherwise it might break when frying it.
2. Whisk the egg in a bowl. Shape the fish cutlets, dip it in whisked egg, coat with breadcrumbs to deep fry or shallow fry it.
These two methods can be followed. I followed the step 1.
Pinch a small ball in your hands.
Now shape it as your wish.
Repeat the process and finish the rest.
Cover it with a cling wrap and refrigerate it for 20 to 30 minutes.
I shallowfried it. You can deep fry too. Heat 2 to 3 tbsp oil in the same pan. Remove the cutlets from the refrigerator and shallow fry it by giving space inbetween the cutlets. Do not overcrowd. Shallow fry both the sides till it turns golden brown and cooked on all the sides. Keep the flame in medium.

It can be cooked on the sides too.
Drain the excess oil on the kitchen towel/tissue paper.
Ready.

TIPS

  • Using amchur powder gives good taste .
  • The spices mentioned above are accurate but you can spice it up as you wish.
  • These cutlets can be deep fried too.