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: –
- Salmon : 1Lb
- Turmeric powder : ¼ T –Sp
- Pepper powder : 1 Tbl- Sp
- Garam masala : ½ T-Sp
- Ginger –garlic paste : 1.5 T- Sp
- Salt for taste
- Oil for frying
For masala: –
- Onion : 2 (Big)
- Ginger paste : 1 Tbl -Sp
- Garlic paste : 1 ½ Tbl- Sp
- Chopped green chilli : 5 (Adjust)
- Pepper powder : 1.5 T- Sp (Adjust)
- Turmeric powder : ¼ T- Sp
- Garam masala : ½ T-Sp
- Salt for taste
- Oil : 1 ½ Tbl- Sp
- Finely chopped curry leaves
- Boiled potatoes : 3 (Medium)
For dipping and coating: –
- Egg : 2
- Bread crumbs : 1 ½ – 2 Cup
- Corn flour : ½ T- Sp
- 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.