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Main Course

Kerala Style Fish Cutlet

Crispy, golden, and gone before they cool down — these fried snacks are the kind of thing that appears with evening tea and disappears within minutes. Best eaten hot, right out of the oil.

Ingredientsfor 6 servings

1/2 kg Boneless fish
2 tbsp Oil
2 nos Onion finely chopped, medium
2 tbsp Ginger — chopped
5 nos Green chillies — chopped
2 tbsp Curry leaves — chopped, optional
1/2 tsp Pepper powder
1 nos Potato boiled and mashed, medium
Salt, to taste
1 tsp Garam masala
1 nos Egg beat well
2 cup Bread crumbs
2 cup Oil
Ginger garlic paste - 1 tsp
1 tsp Pepper powder
1/4 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
Clean, wash and marinate fish pieces with ginger-garlic paste, pepper powder, turmeric powder and salt for half an hour.
Step 2
Cook well and allow it to cool.
Step 3
Mince it using hand.
Step 4
Make sure that the fish doesn't get mashed.
Step 5
Heat 2 tbsp of oil in a pan.
Step 6
Add chopped onion, ginger, green chillies and curry leaves and cook well by adding salt.
Step 7
Add mashed potato, pepper powder and garam masala and mix it well with the onion mixture.
Step 8
Add minced fish and Stir everything together thoroughly but make sure that the fish doesn't get mashed.
Step 9
Remove it from fire and allow it to cool.
Step 10
Beat well the eggs by adding little salt.
Step 11
Make balls out of the cutlet mix and shape it into oval shaped cutlets.
Step 12
Dip the cutlets in beaten egg, coat it evenly with bread crumbs and fry it in oil.
Step 13
Serve while still hot with tomato sauce.

Tip

Oil temperature is critical. Too hot and the outside burns before the inside cooks. Too cool and the snack absorbs oil and turns soggy.

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Main Course

Kerala Style Fish Cutlet

Crispy, golden, and gone before they cool down — these fried snacks are the kind of thing that appears with evening tea and disappears within minutes. Best eaten hot, right out of the oil.

Ingredientsfor 6 servings

1/2 kg Boneless fish
2 tbsp Oil
2 nos Onion finely chopped, medium
2 tbsp Ginger — chopped
5 nos Green chillies — chopped
2 tbsp Curry leaves — chopped, optional
1/2 tsp Pepper powder
1 nos Potato boiled and mashed, medium
Salt, to taste
1 tsp Garam masala
1 nos Egg beat well
2 cup Bread crumbs
2 cup Oil
Ginger garlic paste - 1 tsp
1 tsp Pepper powder
1/4 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
Clean, wash and marinate fish pieces with ginger-garlic paste, pepper powder, turmeric powder and salt for half an hour.
Step 2
Cook well and allow it to cool.
Step 3
Mince it using hand.
Step 4
Make sure that the fish doesn't get mashed.
Step 5
Heat 2 tbsp of oil in a pan.
Step 6
Add chopped onion, ginger, green chillies and curry leaves and cook well by adding salt.
Step 7
Add mashed potato, pepper powder and garam masala and mix it well with the onion mixture.
Step 8
Add minced fish and Stir everything together thoroughly but make sure that the fish doesn't get mashed.
Step 9
Remove it from fire and allow it to cool.
Step 10
Beat well the eggs by adding little salt.
Step 11
Make balls out of the cutlet mix and shape it into oval shaped cutlets.
Step 12
Dip the cutlets in beaten egg, coat it evenly with bread crumbs and fry it in oil.
Step 13
Serve while still hot with tomato sauce.