This is my mom’s recipe for easy, simple and absolutely delicious fish cutlets. The fish cutlets are slightly spicy, but mostly lip-smackingly savory that you won’t be able to stop popping them into your mouth! I have to resort to extreme measures to stop myself from eating them all right then and there. These taste even better with a little squeeze of lime or dipped into mint and green chili dip. Let’s get started.
Fish Cutlets – Recipe
- 1 can jack mackerel steaks, flaked (or 4 cans of tuna)
- 2 potatoes, boiled and mashed
- ½ red onion, finely minced
- 5 green chilies, finely minced
- 3 sprigs of curry leaves, finely minced (or handful of coriander leaves, finely minced)
- Salt, to taste
- Pepper, to taste
- 2 egg whites, beaten
- 1 cup bread crumbs
- Oil, for shallow frying
- Combine first 7 ingredients together until well mixed.
- Pinch off a lit bit of the fish mixture and roll between palms until a ball a little bit smaller than a Ferrero Rocher is formed. Continue repeating until all the mixture is used up. I was able to make 29 balls.
- Heat oil in a non-stick frying pan on medium-high, it should be about an inch deep. Oil is ready when a little bit of the fish mixture dropped in starts to gently sizzle.
- Dunk each ball into the egg whites and then roll on top of the bread crumbs until thinly and evenly coated.
- Fry 5 at a time, turning over once, until dark golden brown, 3 minutes. Remove to dish covered with paper towel to drain oil. Continue until all the cutlets are fried.
Serve with lime wedges, onion/green chili/curry leaves relish and mint and green chili dip. Or just eat them on their own. It makes a great appetizer or tea time snack and will be eaten up in a few minutes at cocktail parties.
- If the balls are not firm, put them in the fridge for 15 minutes before dredging in egg whites and breadcrumbs. This will make it easier for them to hold their shape when you fry them.
- Your fingers will start to get covered in egg whites and breadcrumbs so have a little bit of warm water in a cup nearby so you can clean your fingers when they get too covered.
- You can fry more than 5 at a time, but this makes it easier to handle and ensures that the cutlets aren’t too crowded and hold their shape better.
- You can also bake them at 350 degrees for 30 minutes, flipping over once, until dark golden brown. Flatten each ball slightly into a disc and add a little bit of oil on each side before baking them.