Fish Cutlet

Time flies by in Dubai - yet another winter is peaking over the horizon. I love winters. If only I could do away with the occasional flu that tends to interrupt the weekend outing plans. We are done with the first flu of the winter which I would like to call the 'change of season flu' that has so become ingrained in our lives for the past three years. Looking forward for a blissful few months that includes a vacation home and not to forget the impending festival season.

On that note, we head over to the new recipe on the blog - Fish cutlet. The type of fish you choose is absolutely your choice - the lesser the bones the easier the task of mincing it. Cutlets can make your weekday dinner cooking a little easier. Just prep a batch over the weekend and freeze it!

Here goes the recipe - 

Ingredients

1. Fish - 1 kg
2. Potato - 2 medium sized
3. Ginger - 1 tbsp grated
4. Green chilli - 4 to 5 finely chopped
5. Onion - 2 medium finely chopped
6. Turmeric powder - 1/2 tsp
7. Pepper powder - 1 tbsp + 1 tsp
8. Egg - 2 beaten
9. Bread crumbs
10. Salt to taste
11. Oil for frying

Method

• Clean and pat dry the dry the fish. Marinate the fish in turmeric powder, salt and pepper (1 tbsp). Steam the fish until cooked through.
• Let the fish cool and separate the flesh from the fish bones. Using fingers crumble it to smaller flakes/ mince them and set aside.
• Boil potatoes in water. Skin them and mash them coarsely.
• In a pan, heat oil and add the onions. Let it sweat before adding in the ginger and green chilly. Saute till the ginger is cooked well.Add in required salt and pepper powder.
• Add the minced fish to this masala and give it a good mix. Turn off the flame and add the mashed potato. Mix them well.
• When it is warm enough to handle. Roll them into desired shape.
• Freeze them for about half an hour.
• Dip them in beaten egg and roll in the bread crumbs so that it is coated well.
• Freeze them for atleast half an hour before frying.
• You could either deep fry the cutlets or shallow fry them until golden brown and crisp on both the sides.

You may also note - 

• Ensure to freeze them for a while before frying, it helps the bread crumbs to stick on.
• Ensure the oil is hot enough before dropping in the cutlets, lest they tend to separate.
• The cutlets once rolled in bread crumbs can be frozen up to 2 weeks.