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.)
More recipes using Fish
Fresh Fish Cutlets
Succulent fillets of fresh, firm white fish are marinated in a bold, aromatic green masala paste and coated with semolina for a delightful textural contrast. This traditional Parsi preparation features a golden, lacy egg coating that seals in moisture, resulting in a tender interior and a crispy, savory exterior. Best served hot with a squeeze of fresh lemon or alongside a mild lentil dish for a complete meal.
Fish Kebabs
These traditional Parsi fish kebabs combine tender, marinated fish with aromatic spices and roasted gram flour for a unique, savory texture. The method features a distinctive dual-process technique where the majority of the fish is cooked with onions and spices, then bound together with a reserve of raw fish and egg white before frying. The result is a rich, golden-brown cutlet that is crispy on the outside and succulent on the inside, perfect for a sophisticated appetizer or main course.
Croquettes of Fish
These classic fish croquettes offer a delightful way to transform leftover boiled fish into a satisfying and elegant meal. The flaky fish is combined with simple seasonings, coated in a crispy breadcrumb crust, and fried to golden perfection. The result is a rich, savory, and comforting dish, perfect as an appetizer or a light main course. Serve these croquettes with your favorite sauce for an extra touch of flavor.
Fish Curry No. 2
This traditional Parsi fish curry balances the sharp tang of tamarind with the creamy richness of thick yogurt and ghee for a deeply satisfying main course. Fresh fish fillets are simmered in a complex, aromatic masala paste made from ground onions, garlic, and roasted spices until the sauce thickens and the ghee separates. The result is a tender, flaky fish dish with a robust, savory gravy that pairs perfectly with steamed rice or crusty bread.
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.
You Might Also Like
Fresh Fish Cutlets
Succulent fillets of fresh, firm white fish are marinated in a bold, aromatic green masala paste and coated with semolina for a delightful textural contrast. This traditional Parsi preparation features a golden, lacy egg coating that seals in moisture, resulting in a tender interior and a crispy, savory exterior. Best served hot with a squeeze of fresh lemon or alongside a mild lentil dish for a complete meal.
Fresh Bombay Duck Cutlets
Fresh Bombay Duck Cutlets are a classic Parsi delicacy where the naturally soft, gelatinous fish is transformed into crispy, golden delights. The fish is carefully deboned, pressed to remove excess moisture, and marinated in a vibrant, spicy paste of fresh coriander and green chilies. Coated in semolina and dipped in beaten egg before frying, these cutlets develop a signature lacey, golden crust that encases the tender, flavorful fish within.
Potato Cutlets
Golden and crispy on the outside with a tender, spiced potato heart, these traditional Parsi-style cutlets are a savory delight. The creamy mashed potato filling is enriched with fried onions, fresh mint, cilantro, and a dash of Worcestershire sauce, creating a complex flavor profile that elevates the humble potato. Uniquely coated in semolina or breadcrumbs before being dipped in egg and fried in ghee, they develop a signature rich crust that makes them an irresistible appetizer or side dish.
Kheema Cutlets (Minced Meat Cutlets)
Savory and tender minced meat cutlets spiced with fresh herbs, Worcestershire sauce, and lemon. This traditional Parsi recipe combines minced mutton or chicken with mashed potatoes and aromatic greens like mint, celery, and parsley for a flavorful bite. Coated in egg and breadcrumbs, they fry up to a perfect golden crisp, making them an excellent appetizer or side dish.