Fish Cutlets | Sanjeev Kapoor Khazana

Delicious cutlets made with fish, potato and some aromatics, rolled in egg and breadcrumbs and shallow-fried to a lovely golden hue

FISH CUTLETS

Ingredients

300 grams rawas fillets, cut into pieces
¼ teaspoon turmeric powder
1-2 green chillies, finely chopped
¾ teaspoon red chilli powder
1 medium potato, boiled, peeled and mashed
1 teaspoon ginger-garlic powder
A pinch nutmeg (jaiphal) powder
Salt to taste
1 tablespoon dried breadcrumbs + for coating
1 tablespoon chopped fresh coriander leaves
1 egg, beaten
Oil for shallow-frying

Method

1. Heat sufficient water in a non-stick pan. Add turmeric powder and fish fillets, stir lightly and boil.
2. Transfer boiled fish pieces in a bowl and mash well. Add green chillies, chilli powder, potato, ginger-garlic paste, nutmeg powder and salt and mix. Add breadcrumbs and coriander leaves and mix well.
3. Divide the mixture into equal portions and shape them into cutlets. Dip them in the beaten eggs and coat with the breadcrumbs.
4. Heat some oil in a non-stick pan. Place the cutlets on it and shallow-fry till golden brown from both the sides. Drain on absorbent paper.
5. Serve hot with salad and green chutney.

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Cuisine - Indian

Course - starter

Dish - starter