I have a traditional fish cutlet recipe with Tuna, shared in one of my previous recipes here. This time it is with fried fish and I used Salmon for the preparation. The pan fried fish method gives extra taste and is a perfect snack option for non-veg lovers! Served with a spicy ketchup as a dip, it can be served even as a great one dish delight.

Ingredients

For frying: –

1. Salmon                : 1Lb
2. Turmeric powder : ¼ T –Sp
3. Pepper powder : 1 Tbl- Sp
4. Garam masala : ½ T-Sp
5. Ginger –garlic paste : 1.5 T- Sp
6. Salt for taste
7. Oil for frying

For masala: –

1. Onion : 2 (Big)
2. Ginger paste : 1 Tbl -Sp
3. Garlic paste : 1 ½ Tbl- Sp
4. Chopped green chilli : 5 (Adjust)
5. Pepper powder                : 1.5 T- Sp (Adjust)
6. Turmeric powder : ¼ T- Sp
7. Garam masala : ½ T-Sp
8. Salt for taste
9. Oil : 1 ½ Tbl- Sp
10. Finely chopped curry leaves
11. Boiled potatoes : 3 (Medium)

For dipping and coating: –

1. Egg : 2
2. Bread crumbs : 1 ½ – 2 Cup
3. Corn flour : ½ T- Sp
4. Rice flour : ½ T- Sp

Method

• Marinate the fish with the ingredients mentioned for frying (except oil). Keep it in the fridge for about 20 minutes.
• Shallow fry the fish on both sides, don’t deep fry/ crispy, but should be well cook and soft.
• Mince the fish with hands and keep it aside.
• I used salmon fillet, if you are using salmon with bone, fry it debone the fish and then mince it.
• Heat oil in a pan and sauté the onion along with salt, ginger, garlic and green chilly; fry the onions until it becomes lightly brown.
• Then add the pepper powder, turmeric powder and fry it for about 1 minute/ until raw smell goes.
• Add the minced fish and fry it for about about 3 minutes.
• Finally add the garam masala and curry leaves and mix it.

• Now smash the potatoes with hands / potato smasher. smashing level is completely a personal choice, some like little chunks in their cutlet, some like to smash completely.
• Take it out and keep it in a large bowl, then add the fish and knead it everything together.
• Check the taste and salt, pepper and/or garam masala if needed. Can add more curry leaves if you like.
• Shape all the fish mixture into desired shapes, make sure no cracks in the cutlet.

• Mix the egg with rice flour and corn flour without any lumps (I usually blend all together in the mixer, so it will be very smooth).
• Dip each cutlet into the egg mixture and then completely coat with bread crumbs.
• Use both hands in the same time, one hand for dipping and other for coating.
• Heat oil in a pan and fry the cutlets until golden brown.

Tips: –

• Can use any type of thick fish (Salmon & tuna are the best options).
• Adjust the quantity of potatoes, some may like more potatoes in their cutlet.
• Make sure to finely chop the onion, chilly and curry leaves.
• The mentioned egg and bread crumbs quantity are approximate.
• Shape it without any cracks, otherwise it will break in the boiling oil.
• Can add some bread crumbs while kneading, it will help to absorb any extra water content.