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. If you are venturing into trying fish for the first time this is a good recipe to try. Mahi-Mahi is another fish that you can use for making the cutlet. Back home, we use King fish or Tuna for making cutlets.
Why you'll love this recipe?
- This recipe of the fish cutlets is so delicious that you cannot resist having it. This has become my go-to recipe, whenever I have to make a delicious appetizer.
- You can use any type of fish like Tilapia, Mahi Mahi, Salmon, Tuna or King Fish, they all turn out great.
- Great for seafood lovers and folks trying fish for the first time as the potatoes and other ingredients overpower the fishy taste.
- Can be had as an appetizer or as patty in a sandwich.
- The leftovers can be frozen and had later .
Ingredients - Breakdown
- Fish that is fresh and preferably Tilapia, MahiMahi, King Fish, Tuna or Salmon cooked with salt and other ingredients, drained and mashed with a fork.
- Ginger and green chilies .
- Spices like garam masala, amchur (dry mango) powder , black pepper.
- Mashed potatoes.
- Onions, green chilies, ginger, curry leaves, coriander leaves finely chopped.
- Egg and breadcrumbs for the outer covering.
How to make Fish Cutlet in Kerala Style using Tilapia?
Cook Tilapia fillet with ginger, green, chilies, salt, and pepper with just about enough water. Use just enough water such and the fish fully absorbs it after cooking. This fish cooks pretty quickly. When cooking, the aroma of the fish is out of the world and 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, mash it with a fork into smaller flakes. Do not completely mash it into a paste. It is okay to have some fish flakes. Later, add the potatoes and spices to the fish mixture to form small round or oval-shape patties. Coat with egg-wash and breadcrumbs and deep-fry in oil.
Tips for making the fish cutlet
- Cook the fish just until it's about done and is flaky, do not overcook it as it also cooks while deep-frying and can get hard and chewy.
- Remove any excess water content from the fish after it cooks.
- Using large quantities of mashed potatoes 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 may need reshaping, after rolling in the egg and bread crumbs coating.
- Keep the patties refrigerated so that they can retain the shape and not fall apart while frying.
- To cook the cutlets, one can either deep fry or shallow fry the patties.
- Heat the oil to medium-high temperature and maintain it while frying.
- 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.
Fish Cutlet
Ingredients
To Boil
- 3 fillet Tilapia fresh
- 4 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
For Patty
- 2 tbsp vegetable oil
- 4 medium Potatoes boiled and mashed
- Β½ 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
- ΒΌ tsp dry mango powder amchur optional
- Β½ cup coriander leaves finely chopped
- 4 to 5 curry leaves
For Coating
- 2 cups bread crumbs
- 2 large eggs beaten with salt n pepper to taste
Instructions
- Boil all the contents in the to boil section with just enough water so that it is fully absorbed on cooking.
- Cool and drain any excess water . The mixture can be squeezed to remove water.
- In a pan heat some oil and add half the quantity of the onions, garlic, ginger , green chillies ,salt and spices and sautee well.
- Add the fish and make sure the entire mixture is dry .
- Add the mashed potatoes and mix well.
- Add the remaining half of the raw onions, ginger , green chillies and coriander leaves.
- Switch off flame and let it cool.
- Make small rounds and flatten into a patty shape as you desire.
- Beat 2 eggs with salt and pepper.
- Using 2 forks dip the patty in egg wash and coat with bread crumbs.
- Reshape into patty by adding some more bread crumbs .
- Keep all the patties ready in a refrigerator until they are deep-fried
- Shallow or deep fry the patties.
- Transfer the patties into a tray line with paper-towel.
- Serve the fish cutlets with ketchup on the side
Nutrition
Wonderful combination of flavors in these tasty looking cakes! π
Many Thanks Ronit, the flavors from the ginger and chilies do complement the fish patties very well. Appreciate your comment.
Sounds super tempting Nisha ! Never tried a fish cutlet till date . Hope to try this soon π
I would highly recommend you try it out Smitha .It tastes really awesome .You could also use tuna, salmon or king fish .Thank you so much for stopping by and the comments !
Awesome
Thank you so much , glad you liked it!
That's super crispy and amazingggg.
Thank you so much!
Can't go wrong with this recipe! Thank you!
Many Thanks for stopping by .I agree fish with breaded coating and deep fried can never go wrong π
Oh yummy, Nisha!
Thank you Jennifer!
Love fish cutlets Nisha and these look so inviting!
Thank you so much Sandhya, fish cutlets are my favorite as well π