West Bengal is in the eastern part of India. Fish Cutlet is a typical Bengali style of cooking and is served as snack to the guests or no special occasions in almost every household. Bengalis are known to be fish lovers so much, sometimes when its snowing or raining outside and We are stuck at home I make this Fish Cutlet to make brighter our mood. We enjoy this Recipe as a afternoon snack, with Ginger Tea remembering our good old days back in Kolkata. Any kind of fish like Tilapia, Bhetki Fillets, can be used to make this, I used Ruhi fish Fillets.
Ingredients for the filling:
Fish Fillets - 4
Onion - 1,chopped finely
Potato - 1, big size
Ginger paste- 1 tsp
Garlic paste - 1 tsp
Green Chilly - 1 or 2
Roasted Cumin Powder - 1 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder 1 tsp
Few pieces of Cashews and Raisins
Salt and Pepper to taste
Oil to deep fry
Ingredients for the Outer Crust ~
Bread Crumbs or (I used Crushed corn flakes)
Egg white - 1
All Purpose Flour or Maida - 2 tbsp
Method :
To make the filling ~ Boil the potatoes with salt and mash them well.
Add salt and pepper on both sides of the Fillets and cook the fish in water for 5 minutes.
Take 2 tblspn oil in a non-stick pan, add the chopped onions and start frying them. After about few minutes add the ginger garlic paste and fry them. You can now add all the spices, few pieces of cashews, raisins and the fish, break the fillets, cook this mixture till you see oil separating out.
Keep stirring in between so that the fish do not stick to the bottom.
Keep frying till the raw smell of the spices are gone and the fish is well cooked. Add the mashed potato and mix it well. switch off the flame and keep it covered.
After its cool enough to keep on the palm, make equal potions of circular or oval shapes them as cutlets.
To make a batter outer coating ~ Beat the eggs white well and place on a flattened plate. On another flat plate place crunshed corn flakes.
Take one of your cutlets, first dip in the egg white then roll the cutlet in the crunshed corn flakes. Repeat this with all your other cutlets.
Refrigerate all the cutlet for about 2 hours minimum.
I repeat this process, but this time I use all purpose flour instead of egg white. In a bowl mix 2 tbsp of All Purpose Flour and add about 2 tbsp of water. Then take out the frozen cutlets and dip them in the All Purpose Flour mixture and coat with bread crumb. Refrigerate the Fish Cutlet again, this time around 2-3 hours.
Take a deep frying pan and heat oil to fry, place it slowly into the oil.
Fry on medium heat till the colour starts to change to light brown and then fry the other side. Remove the cutlet on a paper towel to soak excess oil.
Sprinkle a pinch of black salt on the cutlets & serve them hot along with good portion of shredded salad & tomato ketchup.
Ingredients for the filling:
Fish Fillets - 4
Onion - 1,chopped finely
Potato - 1, big size
Ginger paste- 1 tsp
Garlic paste - 1 tsp
Green Chilly - 1 or 2
Roasted Cumin Powder - 1 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder 1 tsp
Few pieces of Cashews and Raisins
Salt and Pepper to taste
Oil to deep fry
Ingredients for the Outer Crust ~
Bread Crumbs or (I used Crushed corn flakes)
Egg white - 1
All Purpose Flour or Maida - 2 tbsp
Method :
To make the filling ~ Boil the potatoes with salt and mash them well.
Add salt and pepper on both sides of the Fillets and cook the fish in water for 5 minutes.
Take 2 tblspn oil in a non-stick pan, add the chopped onions and start frying them. After about few minutes add the ginger garlic paste and fry them. You can now add all the spices, few pieces of cashews, raisins and the fish, break the fillets, cook this mixture till you see oil separating out.
Keep stirring in between so that the fish do not stick to the bottom.
Keep frying till the raw smell of the spices are gone and the fish is well cooked. Add the mashed potato and mix it well. switch off the flame and keep it covered.
After its cool enough to keep on the palm, make equal potions of circular or oval shapes them as cutlets.
To make a batter outer coating ~ Beat the eggs white well and place on a flattened plate. On another flat plate place crunshed corn flakes.
Take one of your cutlets, first dip in the egg white then roll the cutlet in the crunshed corn flakes. Repeat this with all your other cutlets.
Refrigerate all the cutlet for about 2 hours minimum.
I repeat this process, but this time I use all purpose flour instead of egg white. In a bowl mix 2 tbsp of All Purpose Flour and add about 2 tbsp of water. Then take out the frozen cutlets and dip them in the All Purpose Flour mixture and coat with bread crumb. Refrigerate the Fish Cutlet again, this time around 2-3 hours.
Take a deep frying pan and heat oil to fry, place it slowly into the oil.
Fry on medium heat till the colour starts to change to light brown and then fry the other side. Remove the cutlet on a paper towel to soak excess oil.
Sprinkle a pinch of black salt on the cutlets & serve them hot along with good portion of shredded salad & tomato ketchup.
Sending this to Srav's "Cooking Concepts # 10 - Mom’s Recipe" event
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