Classic Fish Cutlets
Inspired by the coastal kitchens of South Asia, these fish cutlets bring a symphony of flavors from the ocean to your plate. Crisp on the outside, tender within, they offer the perfect fusion of spices and freshness, reinventing old-world charm with each bite.
Ingredients
- 1 pound boneless fish fillets preferably white-fleshed fish like cod or snapper
- 1 cup medium potatoes boiled and mashed
- 1 large egg beaten
- ½ cup bread crumbs for coating
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 teaspoon curry powder to taste
- ½ teaspoon cayenne pepper optional, for heat
- 1 pinch salt to taste
- 1 pinch black pepper freshly ground
- 2 tablespoons cooking oil for frying
Instructions
- Boil the fish fillets in lightly salted water till they're fully cooked, about 10 minutes. Let them cool, and then finely shred them using your fingers or a fork.
- In a large bowl, combine the shredded fish, mashed potatoes, onion, garlic, ginger, curry powder, cayenne pepper, salt, and pepper. Mix until all ingredients are well-incorporated.
- Shape the mixture into small patties, about 2 inches in diameter and 1/2 inch thick.
- Dip each patty into the beaten egg and then coat with bread crumbs. Ensure an even covering for maximum crispiness.
- Heat oil in a skillet over medium heat (about 175°C/350°F). Fry the patties until golden brown and crispy on both sides, approximately 3-4 minutes per side. Drain on a paper towel to remove excess oil.
Notes
For an enhanced flavor twist, add chopped coriander or mint leaves into the fish mixture before shaping the patties.
Nutrition
Calories: 271kcalCarbohydrates: 22gProtein: 26gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 54mgSodium: 181mgPotassium: 816mgFiber: 2gSugar: 2gVitamin A: 161IUVitamin C: 14mgCalcium: 61mgIron: 2mg
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