Fish Cutlets
These Fish Cutlets combine flaky fish, potato and our Fiery Fish Masala: Aagri Masala in a crisp pan-fried snack. The centre stays soft and distinctly fish-forward while the breadcrumb crust adds a deep golden finish.
Ingredients:
- 500g boneless firm white fish fillets
- 250g boiled potato, peeled and mashed
- 80g onion, finely chopped
- 15g Aazol’s Fiery Fish Masala: Aagri Masala
- 10g fresh ginger, finely grated
- 10g garlic, finely grated
- 50g beaten egg
- 100g dry breadcrumbs
- 30g neutral vegetable oil for cooking
- 15g fresh coriander, chopped
- 10g lemon juice
- Optional: green chutney, onion rings and lemon wedges for serving
Instructions:
1. Steam or gently poach the fish until just cooked through, about 6–8 minutes depending on thickness. Cool slightly and flake it well, removing any bones.
2. Heat 10g of the oil in a pan over medium heat. Add the onion and cook for 4–5 minutes until soft. Add the ginger and garlic and cook for 30 seconds.
3. Add the flaked fish and Aazol’s Fiery Fish Masala: Aagri Masala. Cook for 2–3 minutes until the mixture is evenly seasoned and fairly dry, then cool for 10 minutes.
4. Mix the fish with the mashed potato, coriander and lemon juice. Divide into eight equal portions and shape into thick round cutlets.
5. Dip each cutlet lightly in the beaten egg, then coat evenly with breadcrumbs. Chill for 10 minutes if the mixture feels soft.
6. Heat the remaining 20g oil in a wide pan over medium heat. Cook the cutlets in batches for 3–4 minutes per side until crisp and deep golden-brown.
7. Rest for 2 minutes and serve two cutlets per person. Add the optional accompaniments only if desired.
Enjoy these Fish Cutlets hot with a crisp crust and soft flaky centre.
