Fish Cutlet Kerala Style

Fish cutlet served in a white plate with ketchup on the side.

5 from 6 votes

Fish Cutlet Kerala Style

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 .

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: Indian

Servings:

Calories: 216kcal

Author: Nisha

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
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 dry mango powder amchur optional
½ 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

Notes

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 suppress the fish's taste. It is preferable to have the 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 their 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.

Nutrition