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Fish Cutlets

Everyone loves these fish cutlets. Crunchy on the outside and exploding with flavour on the inside. As always, the ingredients listed below are just guidelines. Adjust the amounts and ingredients to make your own fish cutlet – the amount of fish and potatoes, the spices and even the type of fish. You can make small cutlets and serve them as an appetizer or make bigger ones to have as a meal. These are even great at room temperature making them a great picnic snack or to-go lunch!

Makes 15-20 cutlets, depending on size.

Ingredients

2 cans of tuna

3-4 medium potatoes, boiled and roughly mashed

1-2 medium onions, finely chopped

2-3 tbsp minced garlic

2-3 tbsp minced ginger

1-2 green chilies, minced (or chili powder/chili flakes) (optional)

1-2 tsp garam masala

salt and pepper, to taste

lime or lemon juice, to taste

chopped coriander, to taste (optional)

to fry

2 eggs, beaten

1 cup roasted semolina (or breadcrumbs – see Notes)

Instructions

  1. Combine all ingredients, making sure there are no large chunks of potato or tuna. Taste the mixture and add any seasonings to your taste.
  2. Form the cutlets in any way you like – I usually make them round and flat, a bit smaller than my palm.
  3. Dip each cutlet into beaten egg, then into the semolina.
  4. To fry, heat 2-3 cm of oil in a pan. Fry each cutlet for 2-3 minutes on each side until golden brown.
  5. Serve immediately with extra lemon or lime on the side.

Notes

I usually use canned tuna because it’s easy but these are extra delicious if you use fried fish. See the recipe for Spicy Fried Fish and Shrimp. If using fried fish, you might reduce the amount of garam masala or omit it completely if you find the mixture is flavourful enough.

The amounts given here are just guidelines. Feel free to use as much or as little of the ingredients as you like. You do you!

You may use breadcrumbs instead of semonlina – I certainly have on many occasions – but semonlina gives the cutlets are really crunchy outside that you can’t achieve with breadcrumbs.

You can refrigerate these cutlets for a few days and warm them in the oven when serving and they’ll be as good as fresh.



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