Fish Cutlets Recipe

Name: Fish Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/2 kg kingfish; 100 g onions; 2 inches ginger; 10 green chilies; 1 bunch fresh coriander leaves; 1/2 teaspoon turmeric powder; salt; 1/2 teaspoon Chinese salt; 1 potato, boiled and mashed; 2 cups breadcrumbs; 1 egg, beaten; oil, to fry; 1 cup water

Servings: persons

1/2 kg kingfish
100 g onions
2 inches ginger
10 green chilies
1 bunch fresh coriander leaves
1/2 teaspoon turmeric powder
salt
1/2 teaspoon Chinese salt
1 potato, boiled and mashed
2 cups breadcrumbs
1 egg, beaten
oil, to fry
1 cup water

1
Put a cup of water, turmeric powder and fish in a utensil.
2
Boil for 10 minutes.
3
Once boiled, remove the bones of the fish and keep the fish aside.
4
Take a pan.
5
Heat some oil in it.
6
Add ginger and saute till the raw smell is gone.
7
Add onions and saute till golden brown.
8
Add green chillies and stir-fry.
9
Add fish.
10
Add the mashed potato, corriander leaves, salt and Chinese salt.
11
Mix well.
12
Make cutlets of the mixture.
13
Dip each cutlet in the beaten egg in a bowl.
14
Then roll each cutlet in breadcrumbs.
15
Heat the remaining oil in a wok.
16
Deep fry the cutlets.
17
Remove from flame once browned.
18
Drain on clean paper towels.
19
Serve hot with Tomato ketchup and bread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 kg kingfish, 100 g onions, 2 inches ginger, 10 green chilies, and more.

Yes, Fish Cutlets falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Cutlets

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