Friday, January 21, 2011

Fish Cutlet

As a Bengali we just love Fish, sometimes when its snowing or raining outside and we are stuck at home I make this Fish Cutlet to brighten our mood. We enjoy this Recipe as a afternoon snack, with Ginger Tea remembering our good old days back in Kolkata. Any kind of fish like Tilapia, Bass, Carp can be used to make this, I used Whiting Fillets.

Ingredients for the filling: (Fish Cutlet)
  • 4 Fish Fillets
  • 1 Onion Chopped finely
  • 2 Cloves Garlic
  • 1 tbsp Ginger
  • Green Chilly
  • 1 tsp Roasted Cumin Powder
  • 1/2 tsp Dhania or Coriander Powder
  • 1 tsp Garam Masala Powder 
  • Few pieces of Cashews and Raisins
  • 1 medium sized Potato
  • Salt and Pepper to taste
Ingredients for the Outer Crust:
  • Bread Crumbs
  • 1 egg white
  • 2 tbsp of All Purpose Flour or Maida
Chop the onions and make a paste of ginger and garlic and keep them aside. Add salt and pepper on both sides of the Fillets and cook the fish in the microwave for about 2 minutes. Heat a wok,  put 2 tbsp of oil and add the chopped onions and start frying them. After about few minutes add the ginger garlic paste and fry them. You can now add all the spices, few pieces of cashews, raisins and the fish, break the fillets, cook this mixture till you see oil separating out. Meanwhile boil a potato and mash it. When the fish stuffing is almost done, add the potato to it and mix them well. 

When the stuffing cools down use your hands, take lumps and shape them as cutlets. For the outer coating, take a egg white in a bowl, in a separate bowl spread about 1 cup of bread crumbs. Take one of your cutlets, first dip in the egg white then roll the cutlet in the bread crumb. Repeat this with all your other cutlets. Refrigerate all the bread crumbs coated cutlet for about 2 hours minimum. 

To make a better outer coating I repeat this process, but this time I use all purpose flour instead of egg white. In a bowl mix 2 tbsp of All Purpose Flour and add about 2 tbsp of water. Then take out the frozen cutlets and dip them in the All Purpose Flour mixture and coat with bread crumb. Refrigerate the Fish Cutlet again, this time around 4 hours. 

Whenever you want to try them, deep fry them. If you want to avoid the deep frying, you can even put them in the oven at 350F and broil them.


  1. I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this fish cutlet widget at the end of this post so we could add you in our list of food bloggers who blogged about fish cutlet,Thanks!

  2. @Alisha Thanks !! I have added to Foodista.


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