Saturday, July 25, 2009

Fish Cutlet

Cutlets can be made with minced meat , chicken , fish or vegetable.Here is the recipe for fish cutlets using canned fish. You can use fresh fish that has been sauteed with salt and pepper instead of canned fish.

  1. 6 oz can of tuna in water - 3 cans
  2. Potatoes - 3 medium
  3. Green chillies - 6 cut into rings
  4. Onion - 1 medium chopped
  5. ginger and garlic - 1TBSP each chopped
  6. Pepper powder - 1/2 tsp
  7. curry leaves - 1 spring
  8. Salt - to taste
  9. Vinegar - 1/2 tsp
  10. Egg whites - 2 beaten
  11. breadcrumbs - 2 cups
  12. Oil - to deep fry
Boil the potatoes and peel the skin and keep aside, (I do in in the microwave).
Heat a tsp of oil in a pan and add the ginger,garlic,onion and green chillies and saute until soft.
Add in the drained canned fish and salt and pepper powder and fry on high heat until the moisture is gone ( 1 or 2 minutes).
Turn the flame off. Mash the boiled potatoes with a fork and add to the fish mixture.
mix well and taste for salt and spices- adjust seasonings to taste.
Form cutlets and keep aside.
Heat the oil for deep frying .
All the ingredients are cooked so we only need to brown the cutlets - fry on high heat.
First dip each cutlet into the beaten egg white , then roll it is the breadcrumbs and deep fry them until brown.

TIP: Unless you have a second helping hand - To keep things neat and simple set the egg whites and breadcrumbs next to each other and use one hand to dip in egg white and the other hand for rolling in breadcrumbs.If you use the same hand you end up coating your hands with bread crumbs and the egg white also gets mixed with breadcrumbs.

NOTE: Why you should not use whole eggs - The yolk contains fat and when it hits the oil it tends to froth .

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