Spicy & Hot Fish Cutlet Recipe – Indian Style

Spicy & Hot Fish Cutlet Recipe – Indian Style

This recipe is so simple to create. This is served either as snack, appetizer or even as yummy side dishes. Fish contains Omega 3 rich in fatty oils so consuming fish should be included within our weekly diet at the very least three times per week.

Select from any of those oily fishes or those white and fleshy ones when making this fishy recipe. Allow each fish cutlet to be as heated up as you’d like them to be. The main objective is combining and evening out all flavors.

Ingredients:

500 grams of steaks of fish (either white flesh fish or an oily one)
300 grams potatoes
2 medium sized onions
3 to 4 green chilis
1 cup of fresh and finely chopped coriander
2 tablespoon of ginger and garlic paste
Some salt for tasting
1/2 teaspoon of red-chili powder
2 teaspoons of coriander power
1/2 teaspoon of roasted cumin-powder
1/2 teaspoon Garam masala (which is optional)
3 to 4 cloves of garlic , an inch of ginger, 7 to 8 peppercorns 1 teaspoon fennel- seeds
Water
1 egg (beaten lightly together with a dash of salt)
Crumbs of bread
Oil used in frying

When boiling the steaks of fish, arrange them inside a saucepan then cover it entirely with some water. After which, pound cloves of garlic and some gingers and adding them into water together with your fennel seeds and peppercorns. Bring the whole mixture to boiling point, covering it then allowing them to simmer within the next five minutes till they’re done. Allow to cool.

Simultaneously boil your potatoes feel free to use any kind of pressure cookers. Grate them or either mash them. Place your beaten up egg inside one bowl while the crumbs of bread are onto a plate.

Removing fish steaks off from water, remove bones & place all meat inside one bowl. Then add in potatoes, onions, juices of lime, salt, ginger and garlic paste, coriander, chili & the other dry ingredients. Manually mix and mash them really completely. Taste for necessary adjustments when needed.

Create your desired shapes. Shape them into smaller ball sizes, by placing them between the palms & pressing gently allowing them to be flattened just a bit.

Dip the cutlet into egg, while rolling them on some crumbs. Arrange them in one tray once they’re done, then cover them up using some plastic wrap before placing them in your fridge for about one hour. Helping the crumbs of bread in really setting into your cutlets.

Next, heat up deep-frying pan with some oil, then dip your cutlets and fry them up for approximately three to four minutes using low levels of heat. Once the sides are evenly turning to brown, get a spoon then remove them off from oil and draining excess oil using a paper towel.

Serve using any sauce or dip that you like.

TIPS:

When checking if temperature is actually good, try frying one steak of fish first. So that only a steak of fish would be sacrificed if it doesn’t turn out ok.