Fish Cutlet

Ready for the Indian Fish cakes recipe?

You Need:

Fish ( I used seer fish - vanjaram in tamil) - 1/2 kg
Onion - 2 no (  Very Finely chopped)
Chilli powder - 2 tbsp
Ginger - Garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Egg - 1 no
Bread crumbs - 1 cup
Corn flour - 1 tbsp
Potato - 1 no ( Small, boiled, peeled & mashed)
Salt - To taste
Oil - To shallow fry

The type of fish you use is up to you. Any fish with single center bone would be good as it is easier to clean.

Rub the fish with salt and turmeric powder. Wash after 5 min. Turmeric powder will act as antiseptic agent. 

Fry the fish pieces one by one in non stick pan in little oil. Don't cook till it is roasted. The fish pieces should be just cooked. 

In the same pan, fry the finely chopped onions and saute for a min till onion has become translucent. Add the spice powders, salt, potato and mashed fish in the same order and saute for 3 min till it loses the moisture content and mixed well. 

Transfer the mixture to a bowl, add corn flour and mix well. Divide into equal shaped balls. Shape the balls into desired shape.

Beat the egg in a bowl. Dip the cutlet in egg mixture and roll it over them in bread crumbs and keep aside. Do the same for all cutlet pieces.

For Vegan people, mix the maida in little water and use as substitute to egg mixture.

Heat oil in kadai and deep fry the cutlet till it is golden brown in color in medium flame. 

Serve these as snacks or as appetizer or as a breakfast along with an omelette. It's crispy on outside and soft on the inside.