Fish Cutlets Recipe

How to Make Fish Cutlets

1. In a saucepan, combine 1 cup of water, 1/2 teaspoon turmeric powder, and 1 pound of firm white fish fillets (cod, tilapia, or haddock work well).
2. Bring to a boil, then reduce heat and simmer for 10 minutes, or until fish is cooked through.
3. Carefully remove the fish from the saucepan and allow to cool slightly. Once cool, flake the fish and remove any bones.
4. Heat 2 tablespoons of oil in a large skillet over medium heat.
5. Add 1 tablespoon of minced ginger and saute for 1 minute, until fragrant.
6. Add 1 medium onion, finely chopped, and saute until golden brown (about 5 minutes).
7. Add 2-3 green chilies, finely chopped, and stir-fry for 30 seconds.
8. Add the flaked fish to the skillet.
9. Stir in 1 cup of mashed potatoes, 1/4 cup chopped coriander leaves, 1 teaspoon salt, and 1/2 teaspoon Chinese salt.
10. Mix well to combine all ingredients.
11. Once cooled slightly, shape the mixture into small cutlets (about 12).
12. In a shallow bowl, whisk 2 large eggs.
13. In a separate shallow bowl, place 1 1/2 cups breadcrumbs.
14. Dip each cutlet into the beaten egg, ensuring it's fully coated.
15. Then, roll the egg-coated cutlet in the breadcrumbs, pressing gently to adhere.
16. Heat 1/2 cup of oil in a wok or deep fryer to 350°F (175°C).
17. Carefully place the cutlets in the hot oil and deep fry for 3-4 minutes per side, or until golden brown and crispy.
18. Remove the cutlets from the oil and place them on a wire rack or paper towels to drain excess oil.
19. Serve hot with tomato ketchup and bread.