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PrintFISH CUTLETS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- In a mixing bowl, combine the minced fish fillets with ginger paste, garlic paste, onion paste, green chilli paste, salt and lime juice. Leave to marinate for 30 minutes.
- For the mint chutney, combine the mint, chillies, dried coconut, salt and sugar with about 2 tablespoons water and grind to a fine chutney. Transfer to a bowl and set aside.
- For the crumb coating, break the eggs in a bowl and beat till frothy.
- In a large plate, mix the breadcrumbs with rice powder, cornflour, sodium bicarbonate and salt.
- Heat oil in a kadai.
- Shape the fish mixture into 8-12 cutlets or patties.
- Dip in beaten egg, roll in the breadcrumb mixture and fry on medium heat till golden and crisp. Remove and drain on absorbent paper.
- Serve with mint chutney.
INGREDIENTS
- 800 grams fish fillet, minced
Marinade
- 1½ teaspoons ginger paste
- 1½ teaspoons garlic paste
- 1 tablespoon onion paste
- 2 teaspoons green chilli paste
- Salt to taste
- Juice of 1 lime
Crumb Coating
- 2 eggs
- 200 grams breadcrumbs
- 3-4 tablespoons rice flour
- 2 tablespoons corn flour
- Pinch of sodium bicarbonate
- Salt to taste
- IDHAYAM MANTRA Peanut Oil for frying
Mint Chutney
- 200 grams fresh mint
- 2 green chillies
- 100 grams grated dried coconut
- Salt to taste
- 1 teaspoon sugar
9 comments for “Fish Cutlets”
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