Fresh Fish Cutlets No. 2
These savory fish cutlets combine tender flakes of fresh white fish with creamy mashed potatoes and aromatic fresh coriander for a delightful texture. The mixture is seasoned with green chilies and a touch of acidity from lemon or Worcestershire sauce, then breaded and pan-fried to golden perfection. Served hot, they make an excellent appetizer or side dish, offering a crispy exterior that gives way to a soft, flavorful interior.
Ingredients
- 1/4 pound Fresh white fish fillets (cooked and flaked) (Originally '0.25 Ratal'. Suggested fish: Ramas, Chhamna, or Boi (Mullet). Weigh after removing skin and bones.)
- 3 ounces Mashed potatoes (Originally '7 Tolas'. Potatoes should be boiled soft and mashed well.)
- 1/2 cup Fresh coriander (cilantro) (Originally 'leaves of 3 bunches'. Finely chopped.)
- 1 1/2 whole Green chili (Large size, finely chopped.)
- 1 1/2 teaspoons Worcestershire sauce or Lemon juice (Originally 'Vilayati sauce' or lemon juice.)
- 1 teaspoon Salt (Heaped teaspoon.)
- 3 whole Eggs (Divided use: 1 for binding mixture, 2 for coating.)
- 1 cup Breadcrumbs (Originally 'Paun nu cream' (bread cream/crumbs). Quantity estimated for coating.)
- 1/2 cup Ghee (For frying. Quantity estimated.)
- 1/2 teaspoon Cumin seeds (crushed) (Optional ingredient.)
Instructions
- 1Ensure the fish is cooked (boiled or poached), cleaned of all skin and bones, and flaked. Wash the coriander and green chilies thoroughly and chop them very finely.
- 2In a mixing bowl, combine the flaked fish and mashed potatoes thoroughly. Add the chopped coriander, green chilies, Worcestershire sauce (or lemon juice), salt, and the optional crushed cumin. Crack one egg into the bowl and beat it well into the mixture until everything is evenly combined.
- 3Divide the mixture into 6 equal parts. Roll each part into a neat ball. Roll the balls in breadcrumbs first, then press them flat into a cutlet or cake shape. Ensure both sides are well-coated with crumbs.
- 4In a separate bowl, beat the remaining two eggs thoroughly with a fork. Heat the ghee in a frying pan. Dip each breaded cutlet into the beaten egg wash, then fry in the hot ghee until golden brown and heated through. Serve hot. If the cutlets taste less tart than desired, squeeze extra lemon juice over them before eating.