How to make Fish Cutlet - Fish fillets, potatoes and spices mixed to make these cutlets.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fish Fillets (फिश फिले),

Cuisine : Indian

Course : Snacks and Starters

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Fish Cutlet Recipe Card

Fish Cutlet

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Fish Cutlet checkout Fish Cakes With Cucumber Relish, Crispy Fried Fish, Fish Stix, Fish Rolls . You can also find more Snacks and Starters recipes like Arbi Ke Papad, Special Shaami Kabab, Makai Palak Mirchein, Cheese Stuffed Smoked Salmon.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Fish Cutlet Recipe

  • Fish Fillets 250 grams

  • Soya granules 1 cup

  • Ginger finely chopped 2 inches

  • Green chillies finely chopped 2

  • Potato boiled peeled and mashed 1 medium

  • Oil 1 tablespoon

  • Nutmeg powder 1 pinches

  • Fresh coriander leaves finely chopped 2 teaspoons

  • Salt to taste

  • Egg white 1


Step 1

Heat 1 tbsp oil in a non stick pan, add ginger and sauté till light golden.

Step 2

Add fish fillets and cook, turning sides, till evenly cooked on both the sides.Add green chillies, mix and transfer it into a bowl.

Step 3

Add potato, soya granules, nutmeg powder, coriander leaves, salt and egg white and mix well.Heat oil in a non stick pan. Divide the mixture into equal portions and shape them into cutlets.

Step 4

Shallow fry the cutlets, a few at a time, till golden and crisp on both the sides. Drain on absorbent paper.Transfer onto a serving plate and serve hot.