For every fish lover, this fish cutlet recipe will surely hook you on. Crispy as it could get from the outside and soft as a sponge on the inside, fish cutlets make the best appetiser or snack. Fresh with flavours and easy to cook, cutlets capture the goodness of fish with the aroma of spices and the freshness of herbs. Preparation of fish cutlet begins with boiling or steaming your favourite fish, mackerel, tuna, or salmon. It should be boiled to a softening point. Then, when the fish cools down, it is crushed; combined with mashed potatoes, it is mixed in finely shredded onions, green chillies, ginger, garlic, and fresh coriander leaves. To take that cutlet to the next level, a spice mixture, predominantly comprising cumin, coriander powder, and garam masala, is used, giving this dish a spicy punch and aromatic body. This spice mixture, once well mixed, is formed into round or oval patties. These patty-shaped rounds are then coated in beaten eggs and then in breadcrumbs for that irresistible crunch. The cutlets are shallow-fried or deep-fried until golden brown on the outside while remaining soft and flavourful inside the fish. This fish cutlet recipe is versatile and can easily be savoured with side portions of tangy mint chutney or tomato ketchup. Perfect for parties, family gatherings, or snacks in the evening, these fish cutlets entertain everyone's taste buds as a delectable seafood item. Whether one is serving this dish hot as an appetiser or serving it inside sandwiches, this fish cutlet recipe certainly will be a winner!

• 1 cup fish
• 2 potato
• 1 onion
• 1 green chilli
• 1 curry leaves
• 1 tsp oil
• 1/2 cup coriander leaves
• 1 tsp chilli powder
• 1 tsp garam masala
• Salt
• 1.5 cup breadcrumbs
• 1/2 cup maida
• 1/4 cup cornflour

• To begin this recipe for fish cutlets, start by heating one teaspoon of oil in a kadai or wok or frying in a pan over medium heat.
• Once heated, add one finely chopped onion, two green chilies (adjusted to your spice level), and a handful of curry leaves.
• Saut the mixture for around 1 minute until the onions become tender and the aroma of curry leaves is released.
• Now add one teaspoon of red chili powder, one teaspoon of garam masala powder, and salt to taste.
• Cook this spice mixture for another 30 seconds until the raw smell of the spices fades. Your masala is ready!
• In a large mixing bowl, combine the following: 2 medium-sized boiled and mashed potatoes and 200 gms of cooked, shredded fish, such as cod, haddock, or halibut.
• Add a small handful of chopped coriander leaves and the saut ed onion mixture prepared earlier.
• Mix all the ingredients well until the potatoes are evenly distributed, holding everything together—fish and spices—to create a cohesive filling for your cutlets.
• Once your mixture is ready, take small portions and shape them into flat patties.
• You can make them as thick or thin as you like, but medium thickness is best for even cooking.
• Place the shaped patties on a plate and set them aside for frying.
• In a bowl, whisk together two tablespoons of all-purpose flour (maida), two tablespoons of cornflour, and a little water to make a smooth, thin paste.
• This will be your binding batter.
• In another bowl, take 1 cup of breadcrumbs and set aside. The breadcrumbs will add a crispy texture to the fried cutlets.
• Now, it's time for coating. Take each fish cutlet and dip it first in the maida batter, ensuring it is fully covered.
• Let the extra batter drip off, then transfer the patty to the bowl of breadcrumbs.
• Coat the patty on all sides with breadcrumbs, gently pressing down so the crumbs stick properly.
• Place the coated patties on a plate. Chill them for about 30 minutes for the best result; however, you can fry them immediately if in a rush.
• In a deep frying pan, add enough oil for frying and place the pan on medium heat.
• Check if the oil is ready by putting a small piece of bread in it; if it sizzles and turns golden, the oil is ready.
• Carefully avoid overcrowding the pan when placing the fish cutlets in the hot oil.
• Cook until the cutlets are browned and crispy on both sides, about 4-5 minutes. Remove cooked cutlets from the oil with a draining tool and place them on paper towels to absorb excess oil.
• Serve hot with ketchup or your favorite dipping sauce.
• This recipe for fish cutlets is easy to make and is a favorite among family and friends.
• The combination of spices, the soft filling of potatoes and fish, and the crispy exterior make them a perfect snack for any occasion.
• Enjoy these delightful fish cutlets with a cup of tea or as part of your appetizer spread!