Fish Cutlet is a simple and delectable tea-time snack in which a fillet is coated in bread crumbs and cooked in oil. We may fill it with vegetables, fish, or meat. You may make the patties ahead of time and store them in the freezer for further use. Here is an easy method for preparing delicious fish cutlets. Let’s go to know how to make an easy Fish Cutlet recipe.
STEP-BY-STEP FISH CUTLET RECIPE
When I cook these crisp-on-the-outside, spicy-on-the-inside fish cutlets, they disappear from the platters in an instant. My family and friends rave over these delicious cutlets.
I create fish cutlets at my house as soon as I have fished with a single bone. Single bone fishes are ideal for making these cutlets since we can remove the meat from them.
THE PERFECT FISH FOR THE CUTLET RECIPE
Fish with a single or less bone, such as Bhetki, Tuna, Salmon, and Pomfret, is favored for fish cutlets. You may pick the fish for cutlets based on your preferences, availability, and flavor.
I’m going to use a basa fish fillet to make this dish. Frozen Basa fish fillet is readily accessible at stores in my neighborhood.
Apart from freshwater fish, this recipe works as well with marine fish. However, if you’re preparing this dish using sea fish, use care while adding salt. Due to the saltiness of marine fish, we must address this critical issue.
HOW TO MAKE FISH CUTLETS AT HOME SUGGESTIONS
To prepare fish cutlets, you must first wash the fish. Additionally, you may cook the fish if desired. Whichever method you choose, do not forget to create deep gashes in the fish with a sharp knife—this deep incision to the bones aids in an even and rapid cooking of the fish.
After steaming or boiling the fish, we’ll remove all of the bones.. Allow the fish to cool until it is manageable before beginning to debone it. It is critical to remove any bones from the fish flesh since you do not want to consume bones with your cutlets.
For cooking the fish
- Fish fillet 100 gms
- Garam masala (spicy masala) ¼ tsp
- Black pepper powder ½ tsp
- Salt 1/5 tsp
- Water ¼ cup
For the patties:
- Ginger paste 1 ½ tsp
- Garlic paste 3 tsp
- Minced chilies 1 tsp
- Red chili powder ½ tsp
- Spicy masala ½ tsp
- Black pepper powder ¼ tsp
- Boiled potatoes one piece
- Chopped onion one piece
- Egg 1
- Salt to taste
- Oil 1 tsp
For the outside coating of the patty:
- Bread crumbs
- Egg 1
- Oil 2 tbsp
How to cook fish for cutlet
In a pan, place the basa fish fillet. Add about 1/4 cup water, a pinch of salt, 1/2 teaspoon black pepper powder, and 1/4 teaspoon garam masala powder to it.
Cook, covered, over low heat, until the fish is cooked and the water has evaporated. In between, turn the fish to ensure equal cooking on both sides.
Assure that the water evaporates completely; otherwise, the cutlets will be unable to be shaped. If the fish is done, but there is still some liquid remaining, continue cooking the fish after replacing the cover until the water evaporates.
After the fish is well fried on both sides, remove it from the fire and allow it to cool for almost 10-15 minutes.
How to prepare a combination of fish cutlets
Once cold, move the cooked fish to a platter and shred the fish using a fork/spoon or your fingers.
One tablespoon oil in a deep pan over medium heat. When the oil is sufficiently heated, add three teaspoons garlic paste and one and a half teaspoons ginger paste. Sauté just until the natural fragrance of the spices has dissipated.
Then add one teaspoon minced green chilies and one medium finely chopped onion and cook, constantly stirring, until the onions turn translucent.
Make a paste of the minced fish and season it with salt to your liking. Cook for a small group using the ingredients you’ve combined. We already applied salt to the fish during the cooking process; thus, we adjusted the salt appropriately.
1/2 teaspoon spicy masala powder, 1/4 teaspoon black pepper powder, and red chili powder to taste – based on the level of heat desired in the combination. Bear in mind that we’ve previously added black pepper powder and green chilies. Combine and heat for about a minute or two.
Turn off the heat and allow the liquid to cool slightly before adding the mashed cooked potato and whisked egg to bind the mixture. Combine and knead with your hands to form a dough.
Your fish cutlet mixture is now prepared.
Making Fish Cutlet Patty
In a bowl, break one egg and whisk vigorously. On a separate dish, arrange some bread crumbs and set them away.
Apply some oil to your palms and roll a part of the mixture between your palms to form balls about 3-4 inches in diameter. Then gently squeeze it between your palms to create a thick circular shape.
Now, dip the flattened balls into the beaten egg and roll in the bread crumbs, setting aside on a separate dish.
Rep with the remaining ingredients to form the remaining fish cutlet patty.
Refrigerate for 30 minutes the whole amount of fish cutlet patties. Additionally, you may zip seal and freeze these patties for later use.
For another delicious recipe, visit: how-to-make-chicken-Manchurian