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.
Ingredients
- 1 pound Firm white fish fillets (Mullet, Salmon, or Kingfish) (Original specifies Magan, large Chhamna, or large Boi (Mullet).)
- 1 teaspoon Salt (Plus extra for cleaning and egg wash.)
- 2 tablespoons Rice flour (Used for cleaning the fish.)
- 1 cup Fresh coriander leaves (For the green masala paste (estimated from referenced recipe).)
- 4 whole Green chilies (For the green masala paste (estimated).)
- 6 whole Garlic cloves (For the green masala paste (estimated).)
- 1 teaspoon Cumin seeds (For the green masala paste (estimated).)
- 1/2 cup Semolina (Rava) (Original mentions 'Cream' (crumbs) or wheat rava.)
- 2 whole Eggs (Quantity estimated based on amount of fish.)
- 4 tablespoons Ghee (For shallow frying.)
Instructions
- 1Clean the fish thoroughly. Apply salt generously and let it sit for 15 minutes. Afterward, rub the fish with rice flour to remove any slime, then wash it clean. Remove bones and cut the fish into large cutlets, approximately 1/2 inch thick. If using Ghol fish (or fish with thick skin), remove the skin and cut the cutlets slightly thinner.
- 2Prepare a thick masala paste by grinding the coriander, green chilies, garlic, and cumin together (as referenced in the Bombay Duck Cutlets recipe). Apply a thick layer of this masala to both sides of the fish cutlets.
- 3Press the masala-coated cutlets firmly into the semolina (wheat rava) so it adheres to both sides. In a separate bowl, beat the eggs thoroughly with a fork, adding a pinch of salt for each egg. Heat ghee in a frying pan until hot. Dip each semolina-coated cutlet into the beaten egg mixture, then place immediately into the hot ghee. Fry until they turn a lovely red (golden brown) color on both sides.