Fish cutlets - This recipe is definitely a must try for all fish lovers. The cutlets are so flaky and delicious, it is loved by all. The big challenge is to stop at one or two, one could just go on and on. This same recipe can be made with ground chicken, turkey or kheema as well. In restaurants, they are also called fish cakes or fish patties.
For making these fish cutlets, I use either smoked or canned fish (salmon, trout or tuna), or even a pan fried fish, or a steam cooked fillet which is flaked. If you choose to boil or steam cook the fish, please make sure you have taken out all the bones. There is nothing more upsetting, than to have to spit out a tiny bone. For this particular recipe, I have used a packet of smoked salmon that I had on hand. These days, due to COVID, we have reduced the grocery visits, so I use whatever I have on hand, so I used the smoked salmon I had at home. Some if the fish I have used for this recipe are trout, salmon and trout. Actually, any firm white fish, flaked will work. Try it and experience the flavors!
Fish Cutlets
Recipe
Ingredients:
• 2 cups of flaked fish of your choice ( I used smoked salmon)
• 1 cup boiled and mashed potato (you can use equal amount of potatoes if you wish)
• 1 small onion, finely minced
• 1 tablespoon ginger garlic paste
• 1 or 2 green chillies, finely minced (more or less according to your spice level)
• 1/2 teaspoon garam masala
• 1/4 teaspoon chilli powder
• 1/2 teaspoon coriander powder
• 2 - 3 tablespoons cilantro, finely chopped
• 2 sprigs of mint leaves, finely chopped
• 1 teaspoon lemon juice (optional)
• Salt and pepper to taste
• 1 egg for bringing the mixture together
• 1/2 cup breadcrumbs (Use gluten free breadcrumbs, for a GF recipe)
• 1 teaspoon corn flour
• oil as needed for the pan frying.
Steps:
1) Flake the fish and remove any bones if you are using steamed fish. Mash with a fork.
2) Add in the mashed potato, ginger garlic paste, green chillies, chopped onions, garam masala,
chilli powder, coriander powder, cilantro, mint, lemon juice, salt and pepper to taste, and mix
it well.
3) Add in a beaten egg and the breadcrumbs and corn flour and mix well.
4) Shape into cutlets with about 2 tablespoons of the mixture, and and pan fry on a griddle.
Brush the griddle with oil and place cutlets. Drizzle oil if necessary, and cook well until golden
on both sides.
5) Serve with ketchup, mayonnaise, or hot sauce or even your favorite chutney.
This is the fish I flaked for this particular batch I made as I had it in my fridge. We have it handy and in stock at home, as we also love it as a topping in a bagel with cream cheese or even on a cracker, or even just eat it by itself. .
Notes:
To make these cutlets, you can use:
Firm fish like trout, snapper, salmon or even tuna. The fish could be steam cooked, or smoked or canned, eventually it has to be flaked and mashed. only important thing to make sure is, that there are no bones.
This can be made ahead and pan fried when ready to eat.
*Form the firm cutlets with 2 tablespoons each of the mixture.
* The cutlets at this stage, can be refrigerated for up to a day or two or pan fried right away. They can
even be individually frozen and put in a ziplock and frozen for couple of weeks. Remember to thaw
to room temperature before frying.
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