Fish Cutlet made in Kerala Style (a special from South Indian state Kerala) is a mouth-watering and delicious appetizer. It is a great way to get picky fish eaters to eat fish. This recipe uses Tilapia fillets. Tilapia is, by the way, a great tasting fish for those who are new to fish. It only has a mildly fishy taste. It is a good one to try out if you are venturing into trying fish for the first time.
I had posted a recipe of a spicy fish cutlet long back when I initially started blogging, and it was one of my first few recipes. That recipe used kingfish. Although today's recipe is almost similar, there are few changes in the ingredients and preparation. This post is a slightly improvised version with tips. I have had excellent compliments and reviews from those who have had this. It is so delicious that you cannot resist having it. This has become my go-to recipe, whenever I have to make a delicious appetizer.
How to make Fish Cutlet in Kerala Style with Tilapia?
Tilapia fillet is first cooked with ginger, green, chilies, salt, and pepper with just about enough water. The water content used, should be such that it is fully absorbed after cooking. This fish cooks pretty quickly. The aroma of the fish while cooking is really out of the world. Seafood lovers are sure to love it.
Do not overcook the fish, else it might taste very chewy and hard. Make sure there is no excess water. You can squeeze out any water from the fish mixture to be sure. Next, it is mashed with a fork into smaller flakes. Do not completely mash it into a paste. It is okay to have some fish flakes. Later, the mashed potatoes and spices are added to the fish mixture to form small round or oval-shaped patties.
Tips to follow while making the cutlet
Using large quantity of mashed potato to make the cutlet will totally suppress the fish taste . It is preferable to have a right balance of the cooked fish and potatoes.The patties are then coated with eggs whisked with salt and pepper, and rolled with fine bread crumbs .They may need to be reshaped ,after rolling in the egg and bread crumbs coating.To cook the cutlets , one can either deep fry or shallow fry the patties.Make sure the oil is heated up ,and at medium-high temperature . The patties can also be made ahead of time and refrigerated .They can be fried just before serving so that it is fresh and crisp. Happy cooking!
A delicious shallow or deep fried appetizer patties made with cooked and mashed Tilapia fillets ,potatoes and spices , rolled in egg wash and coated with bread crumbs .
- 3 fillet Tilapia fresh
- 4 Thai green chillies Use more or less as you can tolerate spice
- 1 inch Ginger crushed
- 1 stalk Curry Leaves
- 1 tsp Salt or to taste
- 2 tsp Black Pepper crushed and powdered
- 2 tbsp cooking oil
- 4 medium Potatoes boiled and mashed
- ½ onion finely chopped
- 2 tbsp ginger finely chopped
- 2 tbsp garlic finely chopped
- 6 green chillies finely chopped
- 1 tsp garam masala
- 1 tsp salt
- ¼ tsp amchur powder (dry mango powder) optional
- ½ cup coriander leaves finely chopped
- 4 to 5 curry leaves
- 2 cups bread crumbs
- 2 large eggs beaten with salt n pepper to taste
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Boil all the contents in the to boil section with just enough water so that it is fully absorbed on cooking.
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Cool and drain any excess water . The mixture can be squeezed to remove water.
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In a pan heat some oil and add half the quantity of the onions, garlic, ginger , green chillies ,salt and spices and sautee well.
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Add the fish and make sure the entire mixture is dry .
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Add the mashed potatoes and mix well.
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Add the remaining half of the raw onions, ginger , green chillies and coriander leaves.
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Switch off flame and let it cool.
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Make small rounds and flatten into a patty shape as you desire.
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Beat 2 eggs with salt and pepper.
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Using 2 forks dip the patty in egg wash and coat with bread crumbs.
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Reshape into patty by adding some more bread crumbs .
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Shallow or deep fry the patties .Serve with ketchup or chutney .
