{"id":3560,"date":"2016-10-27T19:31:16","date_gmt":"2016-10-28T03:31:16","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=3560"},"modified":"2016-10-28T19:00:59","modified_gmt":"2016-10-29T03:00:59","slug":"friedfish_cutlet","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/friedfish_cutlet\/","title":{"rendered":"Fried Fish Cutlet"},"content":{"rendered":"<p><a href=\"http:\/\/pepper2salt.com\/friedfish_cutlet\/fried-salmon-cutlet\/\" rel=\"attachment wp-att-3569\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3569\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2016\/10\/Fried-Salmon-Cutlet.jpg\" alt=\"fried-salmon-cutlet\" width=\"640\" height=\"422\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2016\/10\/Fried-Salmon-Cutlet.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2016\/10\/Fried-Salmon-Cutlet-150x99.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2016\/10\/Fried-Salmon-Cutlet-300x198.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>I have a traditional fish cutlet recipe with Tuna, shared in one of my previous recipes <a href=\"http:\/\/pepper2salt.com\/fish-cutlet\/\">here<\/a>. 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.<\/p>\n<p><!--more--><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><em>For frying: &#8211;<\/em><\/p>\n<ol>\n<li>Salmon \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 1Lb<\/li>\n<li>Turmeric powder : \u00bc T \u2013Sp<\/li>\n<li>Pepper powder : 1 Tbl- Sp<\/li>\n<li>Garam masala : \u00bd T-Sp<\/li>\n<li>Ginger \u2013garlic paste : 1.5 T- Sp<\/li>\n<li>Salt for taste<\/li>\n<li>Oil for frying<\/li>\n<\/ol>\n<p><em>For masala: &#8211;<\/em><\/p>\n<ol>\n<li>Onion : 2 (Big)<\/li>\n<li>Ginger paste : 1 Tbl -Sp<\/li>\n<li>Garlic paste : 1 \u00bd Tbl- Sp<\/li>\n<li>Chopped green chilli : 5 (Adjust)<\/li>\n<li>Pepper powder \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 1.5 T- Sp (Adjust)<\/li>\n<li>Turmeric powder : \u00bc T- Sp<\/li>\n<li>Garam masala : \u00bd T-Sp<\/li>\n<li>Salt for taste<\/li>\n<li>Oil : 1 \u00bd Tbl- Sp<\/li>\n<li>Finely chopped curry leaves<\/li>\n<li>Boiled potatoes : 3 (Medium)<\/li>\n<\/ol>\n<p><em>For dipping and coating: &#8211;<\/em><\/p>\n<ol>\n<li>Egg : 2<\/li>\n<li>Bread crumbs : 1 \u00bd &#8211; 2 Cup<\/li>\n<li>Corn flour : \u00bd T- Sp<\/li>\n<li>Rice flour : \u00bd T- Sp<\/li>\n<\/ol>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Marinate the fish with the ingredients mentioned for frying (except oil). Keep it in the fridge for about 20 minutes.<\/li>\n<li>Shallow fry the fish on both sides, don\u2019t deep fry\/ crispy, but should be well cook and soft.<\/li>\n<li>Mince the fish with hands and keep it aside.<\/li>\n<li>I used salmon fillet, if you are using salmon with bone, fry it debone the fish and then mince it.<\/li>\n<li>Heat oil in a pan and saut\u00e9 the onion along with salt, ginger, garlic and green chilly; fry the onions until it becomes lightly brown.<\/li>\n<li>Then add the pepper powder, turmeric powder and fry it for about 1 minute\/ until raw smell goes.<\/li>\n<li>Add the minced fish and fry it for about about 3 minutes.<\/li>\n<li>Finally add the garam masala and curry leaves and mix it.<\/li>\n<\/ul>\n<ul>\n<li>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.<\/li>\n<li>Take it out and keep it in a large bowl, then add the fish and knead it everything together.<\/li>\n<li>Check the taste and salt, pepper and\/or garam masala if needed. Can add more curry leaves if you like.<\/li>\n<li>Shape all the fish mixture into desired shapes, make sure no cracks in the cutlet.<\/li>\n<\/ul>\n<ul>\n<li>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).<\/li>\n<li>Dip each cutlet into the egg mixture and then completely coat with bread crumbs.<\/li>\n<li>Use both hands in the same time, one hand for dipping and other for coating.<\/li>\n<li>Heat oil in a pan and fry the cutlets until golden brown.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/pepper2salt.com\/friedfish_cutlet\/fishctlt\/\" rel=\"attachment wp-att-3573\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3573\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2016\/10\/FishCTLT.jpg\" alt=\"fishctlt\" width=\"683\" height=\"521\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2016\/10\/FishCTLT.jpg 683w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2016\/10\/FishCTLT-150x114.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2016\/10\/FishCTLT-300x229.jpg 300w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/a><\/p>\n<p><strong><em>Tips: &#8211;<\/em><\/strong><\/p>\n<ul>\n<li>Can use any type of thick fish (Salmon &amp; tuna are the best options).<\/li>\n<li>Adjust the quantity of potatoes, some may like more potatoes in their cutlet.<\/li>\n<li>Make sure to finely chop the onion, chilly and curry leaves.<\/li>\n<li>The mentioned egg and bread crumbs quantity are approximate.<\/li>\n<li>Shape it without any cracks, otherwise it will break in the boiling oil.<\/li>\n<li>Can add some bread crumbs while kneading, it will help to absorb any extra water content.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3562,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35,5,13,16],"tags":[],"class_list":["post-3560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-p2s","category-non-vegetarian","category-snacks","category-starters"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=3560"}],"version-history":[{"count":9,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3560\/revisions"}],"predecessor-version":[{"id":3574,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3560\/revisions\/3574"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/3562"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=3560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=3560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=3560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}