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
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Fish Cutlet checkout Grilled Fish Fingers, Fish Cakes With Cucumber Relish, Crispy Fried Fish, Fish Stix . You can also find more Snacks and Starters recipes like Cheesy Masala Sausage Egg Roll Grilled Mayo Sandwich Khaman Dhokla Roasted Oats And Moong Toasts
Fish Cutlet Recipe Card
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.
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
Method
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.
Nutrition Info
Calories : 967 Kcal
Carbohydrates : 75 gm
Protein : 46.7 gm
Fat : 44.4 gm
Other : iron- 14.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
