Fish cutlet is a favorite item of almost every one. It can be relished along with rice based meals either for lunch or dinner or eaten just like that as a snack item along with either coffee or tea at any time of the day. The making of it takes a longer time as it involves removing the bones completely from the fish. But the delicacy of the fish cutlet overcomes the difficulty in making it.!
Cooking Time: 1.5 hours
Pieces : 25 Cutlets
1. Fish ( fish like mackeral, seer fish etc without much bones) : 1.25 kg
2. Onion: 3 ( approximate 200 grams)
3. G. Chili : 6
4. Ginger : 2 ” piece one
5. Garlic : 15 Cloves
6. Coriander and Curry leaves : 1 small bunch
7. Aniseed : 1 Teaspoon
8. Coconut gratings : 0.5 Cup
9. Potato : 350 Grams ( 3 no approximate)
10. Turmeric Powder : 1 .5 Teaspoon
11. Red Chili Powder : 1 Teaspoon
12. Oil : 1.5 Cup ( 300 ml)
13. Eggs : 2
14. Salt : 1.5 Tablespoon
Wash and cut the fish into big pieces. Boil them with minimum water ( 0.25 cup) along with 0.5 tablespoon salt and turmeric powder. Fish should be boiled in five minutes and all the water should be absorbed. Remove the bones and the skin completely and mash the fish and keep aside. After removal of the bones and the skin of the fish, you will get approximately 1 kg of mashed fish. Boil the potatoes for 10 minutes in pressure cooker and mash them well and keep aside. Chop the onions, g. chili, ginger and garlic cloves into fine pieces.
Take a big frying pan and keep over medium flame. Pour first 0.25 cup oil for frying. First add the aniseed and onion and after onion turns translucent, add the chopped green chili, ginger and garlic pieces. After frying them well, add the coriander, curry leaves, coconut gratings with red chili powder. Finally the boiled, mashed fish with mashed potatoes should be mixed well. The remaining salt should be mixed with it.
Take from stove and add the beaten eggs to it . Make small lime sized balls and shape them of your choice. After making the fish cutlets, keep a frying pan with the rest of the oil over medium flame. Fry the cutlets 6 to 7 at a time and turn them to the other side for them to get cooked well. when the cutlets turn golden brown, take them out.
Tips : If you want fish cutlets to be crisp, you can dip the cutlets first in beaten egg white and then dip them in bread crumbs before frying. This is optional