Fish Cutlets

So this is a pretty simple and straight forward recipe. I’ve tried it twice and I do feel the version I made with hammour was much more moist and yummier than when I used a filet of Nile Perch.  The cost as well differs by a ton, obviously coz a filet of hammour is a lot more expensive and sometimes harder to get your hands on than the nile perch which is usually easily available in the pre packed section. I would just cut down the amount of mashed potatoes in the recipe if I use the nile perch again as the potatoes drain out the moisture in the fish.

Ingredients: 

1/2 kg white boneless fish fillet (Hammour or Gouper / A cheaper option would be Nile perch however its a tougher fish)

1 tbsp of vinegar

2/3 tbsp sunflower oil or olive oil

1 tsp of cumin seeds

1 big onion minced

1 tsp ginger minced

1 tsp garlic minced

1 tbsp chopped green chillies ( reduce quantity if you don’t want it too spicy)

1 1/2 tsp salt

1 tsp pepper

1 tbsp chilly powder

1 cup mashed potatoes

1/2 cup chopped parsley

1 egg

Method: 

Parboil the fish with a tbsp of vinegar, salt and pepper. Remove, shred and set aside. ( 5 min should be more than enough time to par boil the fish)

Heat sunflower oil, add cumin seeds, onions, garlic, ginger and chillies. Fry well and add the boiled shredded fish. Add chilly powder, salt and pepper.

Get off the heat and add the mashed potatoes and parsley, mix well.

Break an egg into the mixture. This will help bind all the ingredients together.

Make small balls and flatten them out.

Coat each cutlet with breadcrumbs and fry.

These scrumptious cutlets can be served with any sauce. Ketchup, Sriracha or a spicy tradition mint ,chill & coriander sauce.

Bon Appetit!

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One Comment

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