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Fish Cutlet
Cutlet is a small flat cake made of chopped or minced vegetables, meat, or fish typically covered with breadcrumbs or flour and fried or pan-seared. The cutlets are commonly served as appetizers or snacks.

In this recipe, mildly sweet cod fish fillet is mixed with a perfect combination of carefully selected spices and herbs to create flavorful cutlets. The cutlets are pan-seared and served with tomato ketchup or cilantro-mint chutney.

You can replace cod fish with another fish of your choice, such as tuna or tilapia.

Happy Cooking!
Ingredients
Serves 10
Cod Fish Fillet
2, skinless and boneless
Potato
1 large, boiled and mashed
Breadcrumbs
6 to 7 tablespoons
Ginger
About 1/4 inch, peeled and chopped
Mint Leaves
4 to 5
Red Chili Powder
1/2 teaspoon or according to taste
Olive Oil
1/2 cup (8 oz cup) + 1 teaspoon
Salt
1 and 1/4 teaspoon or according to taste
Water
A few teaspoons
Egg
1
Bread
1 Slice, coarsely broken
Garlic Cloves
2 to 3, peeled and chopped
Thai Chili (Optional)
1, chopped
Turmeric Powder
1/2 teaspoon
Black Pepper
1/8 teaspoon, crushed or powdered
Lime Juice
1 tablespoon
Whole Wheat Flour
4 tablespoons
Method
Step 1
In a non-stick pan, heat about 1 to 2 teaspoons of olive oil (or another oil of your choice) on medium-high. Place the cod fish fillets in the oil and sprinkle a generous pinch of salt and pepper. Cook for about 3 to 4 minutes on one side and flip the fish fillets carefully. Sprinkle a generous pinch of salt and pepper on the side now facing top. Bring the heat to medium and cook for about 3 to 4 more minutes and remove the pan from heat.

Let the cooked fish fillets cool down and then gently mash them. Keep the mashed fish fillets aside for later use.

Note - In this recipe, you can replace cod fish with another fish of your choice, such as tuna or tilapia.
Step 2
In a blender, blend egg, slice of bread, garlic, ginger, thai chili (if using), mint leaves, turmeric powder, red chili powder, lime juice, and a teaspoon of olive oil. Add a couple teaspoons of water if needed to blend the mixture.
Step 3
Transfer the blended mixture in a bowl. Add the mashed potatoes, mashed fish fillets, and breadcrumbs. Check the mixture for salt, and add some more salt if required. Mix the ingredients well.

Note - At this point, the mixture needs to be dry enough to hold the shape of a cutlet (small flat cake). Add some more breadcrumbs if the mixture is wet.
Step 4
Now, shape the mixture into small lime-sized balls and flatten the balls between your palms to form nice flat cutlets. You should be able to make about 10 cutlets with the given quantity of ingredients.
Step 5
Coat the cutlets with whole wheat flour and keep them in the refrigerator for about 10 minutes.

Note - You can replace whole wheat flour with all purpose flour in this recipe.
Step 6
Heat about 1/2 cup of olive oil in a wide non-stick pan on medium. Place about 5 cutlets in the oil. Cook the cutlets for about 3 to 4 minutes or until they turn golden-brown on the side facing the pan. Then, gently flip the cutlets and cook until they turn golden-brown on the other side (now facing the pan).

Similarly, cook the rest of the cutlets. Your delicious Fish Cutlets are ready. Serve with tomato ketchup or cilantro-mint chutney.

Tip! - For extra crunchy crust, preheat the oven at 350 degrees Fahrenheit or 175 degrees Celsius and place the cooked cutlets in the oven for about 3 to 5 minutes.

Quick Recipe for Cilantro-Mint Chutney - In a blender, blend 1 cup cilantro leaves, 1 cup mint leaves, 1/2 inch chopped ginger, 5 chopped garlic cloves, 1 medium or 2 small chopped tomato, 2 tablespoons lime juice, 1 to 2 chopped green chilies (optional), 2 tablespoons extra virgin olive oil, and 1/2 teaspoon salt to make Cilantro-Mint Chutney.

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