Fish Cutlets are my go-to recipe when I want to impress guests without spending hours in the kitchen. These crispy patties combine tender steamed fish with creamy mashed potatoes and a perfect mix of spices. I learned this recipe from my mom, and it’s become a family favorite. The best part? You can prep them ahead and fry them just before serving.
About the Recipe
These Fish Cutlets are special because they’re not just fried fish cakes – they’re a perfect balance of textures and flavors. The steaming method keeps the fish moist and delicate, while the breadcrumb coating gives them an irresistible crunch. The mix of ginger, garlic, and fresh herbs makes them extra flavorful, and they’re great for both beginners and experienced cooks.
Why You’ll Love This Recipe
You’ll love how these cutlets are crispy outside but soft and flavorful inside. They’re easy to make with simple ingredients you can find at any grocery store. The recipe is forgiving – if the mixture feels too wet, just add more breadcrumbs. They’re perfect for make-ahead meals, and kids love them too. Plus, they’re healthier than most fried snacks since we steam the fish first.
Fish Cutlet
Cooking Tips
– Don’t skip the chilling time – it helps the cutlets hold their shape
– Make sure the oil is hot before frying (test with a small piece)
– Don’t overcrowd the pan while frying
– Pat the fish dry before steaming for best results
– Keep the cutlets similar in size for even cooking
Serving and Storing Suggestions
Makes 8-10 cutlets. Total prep and cooking time: 45 minutes. Serve hot with mint chutney or ketchup. Store unfried cutlets in the fridge for up to 24 hours. Fried cutlets can be kept in an airtight container for 2-3 days – just reheat in the oven to restore crispiness.
Similar Recipes
- 1. Potato Cutlets
- 2. Chicken Croquettes
- 3. Tuna Patties
- 4. Fish Tikki
Nutrient Benefits
These cutlets are packed with protein from the fish and carbs from potatoes. Fish provides omega-3 fatty acids for heart health. Fresh herbs like mint and coriander add vitamins and antioxidants. The spices not only add flavor but also have anti-inflammatory properties.
Fish Cutlet
Ingredients
- 250 gms White Fish Fillets (cleaned, boneless, washed)
- 1 Potato (boiled, peeled, mashed)
- Oil as required
- 1/4 Ginger (chopped)
- Coriander Leaves (chopped)
- 2 Green Chillies (chopped)
- 1 Bread Slice
- 1/2 cup Breadcrumbs
- 1 Egg (small)
- 2 cloves Garlic
- Mint Leaves (chopped))
- 1/4 tsp Turmeric Powder
- 1/4 tsp Red Chilli Powder
- Salt as per taste
- 1/3 tsp Saunf Powder
- 1/4 tsp Black Pepper Powder
Instructions
- Heat 1 cup of water in a pan over medium flame.
- Add half of the ginger, coriander leaves and 1 green chilli.
- Bring to a boil and reduce flame to low.
- Add the fish fillets to a colander and place it over the hot water.
- Steam cook the fish fillets for 10 minutes till flaky.
- Remove and keep aside.
- Meanwhile, add the bread slice, breadcrumbs, egg, remaining ginger, garlic, green chilli, mint leaves, turmeric powder, red chilli powder, saunf powder, black pepper powder, salt and some water to a blender.
- Blend well for 2 to 3 minutes until smooth, adding more water if required.
- Add the steamed fish and blend well until smooth.
- Remove and transfer to a bowl.
- Add the mashed potato and mix well.
- Shape the mixture into cutlets of desired shapes and keep them in the fridge for 10 to 20 minutes.
- Heat oil in a frying pan.
- Deep fry till crisp and golden brown.
- Remove and drain excess oil.
- Serve with chutney or sauce of choice.
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Frequently Asked Questions
Can I bake these cutlets instead of frying?
Yes. Brush them with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. They won’t be quite as crispy but still tasty.
Can I make these cutlets ahead of time?
Shape the cutlets and store them in the fridge for up to 24 hours. Just fry them right before serving for the best taste and texture.
What type of white fish works best for this recipe?
Cod, haddock, or tilapia work great. Pick any firm white fish that doesn’t fall apart easily when cooked.
1 comment
i try it .and it works