Fish Cutlets

The weather these days seems to have a mind of its own, not that I'm complaining -because its been quite cool and really pleasant. Times like these call for really delicious deep fried food especially in the evenings, since I'm not too much into deep frying - these shallowed fried cutlets were just right- crispy on the outside and soft on the inside.

I usually make chicken cutlets but this time I used fish and it turned out to be nice. Use fresh fish for best taste and flavor.

Recipe : Indian non- veg delights

Ingredients

• 1 lb fish, skinned and cubed
• 1 small onion chopped
• 1 tsp garlic and ginger paste
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 2 green chillies chopped
• 1 1/4 tsp salt
• 1/2 cup chopped corriander and mint leaves
• 1 medium sized potato - boiled and mashed
• 1 1/2 tsp cumin
• 1 tsp lime juice
• 1 cup bread crumbs ( I used italian bread crumbs)
• 1 egg beaten
• oil for frying

Method

1. Cook fish on a hot pan till done on both sides.
2. Cool flake it.
3. Heat  1 tbsp oil in a pan, add onions, fry till brown.
4. Add ginger and garlic paste followed by the salt, chilli powder, turmeric, green chillies.fry for 2 minutes and mix well.
5. Add the above to the mashed potatoes and also mix in the fish, cumin powder and lime juice and mix well.
6. Form into cutlets, dip in  egg and roll in the bread crumbs.
7. Place 4 cutlets on a griddle and pour 1 tsp oil around each cutlet and cook till brown on both sides.
8. Serve with mint chutney or ketchup.