If you’re in the mood for something crispy, savory, and utterly delicious, fish cutlets are the answer.
These golden, crispy fritters are packed with tender fish, aromatic spices, and a hint of heat — perfect as a snack, appetizer, or even a light meal. Whether you’re serving them at a family gathering or making a quick bite for yourself, these fish cutlets are sure to become a favorite in your recipe repertoire.
These fish cutlets have a perfect balance of texture and flavor: the crispy exterior gives way to a soft, flaky fish filling, seasoned with a blend of fragrant spices that elevate the fish to a whole new level. Best of all, they’re quick to make and require ingredients that are easy to find. Whether you’re using fresh or frozen fish, this recipe will ensure your cutlets are bursting with flavor.
Ingredients:
For the Fish Filling:
- 500g fish fillets (boneless; any firm fish like tilapia, cod, or mackerel works well)
- 1 large potato, boiled and mashed
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped (adjust based on heat preference)
- 2 tablespoons ginger-garlic paste
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala (optional, for extra depth of flavor)
- 1 teaspoon cumin powder
- 2 tablespoons chopped fresh coriander leaves (cilantro)
- Salt to taste
- 2 tablespoons lime juice
- 2 tablespoons oil (for sautéing)
For Coating:
- 1 egg (beaten)
- 1 cup breadcrumbs (or as needed)
- Salt and pepper to taste
- Oil (for frying)
How to Make Fish Cutlets:
1. Cook the Fish:
Start by cooking the fish fillets. You can either steam or lightly pan-fry the fish. To steam, simply place the fillets in a steamer and steam for 10-12 minutes, until the fish is cooked through and flakes easily with a fork. Alternatively, you can pan-fry the fillets in a bit of oil until they’re cooked through. Once the fish is cooked, shred it into small pieces using a fork. Set aside to cool.
2. Prepare the Filling:
Heat 2 tablespoons of oil in a pan over medium heat. Add the chopped onions and sauté until they become soft and translucent. Add the green chilies, ginger-garlic paste, and sauté for another 2 minutes until fragrant. Stir in the turmeric, red chili powder, cumin powder, and garam masala. Cook for 1-2 minutes, allowing the spices to bloom and become aromatic.
Add the shredded fish to the pan and mix well, ensuring the fish is evenly coated with the spices. Stir in the mashed potato and fresh coriander leaves. Season with salt and lime juice, then mix everything together until it’s thoroughly combined. Taste and adjust seasoning if necessary. Once the mixture is well combined and has cooled slightly, remove it from the heat.
3. Shape the Cutlets:
Once the fish mixture is cool enough to handle, take small portions of the mixture and shape them into round or oval patties, about 1 to 1.5 inches in diameter. You can make them as thick or thin as you like. The mixture should hold together well, but if it’s too soft, you can add a little extra mashed potato or breadcrumbs to bind it.
4. Coat the Cutlets:
To give the fish cutlets that irresistible crispy exterior, dip each patty into the beaten egg, ensuring it is fully coated. Then roll the cutlet in breadcrumbs, pressing gently to ensure a nice even coating. Repeat with all the cutlets.
5. Fry the Cutlets:
Heat oil in a deep frying pan or skillet over medium heat. Once the oil is hot, carefully slide the cutlets into the oil, a few at a time, ensuring they’re not crowded. Fry the cutlets for about 3-4 minutes on each side or until they are golden brown and crispy. Remove them from the oil and place them on paper towels to drain any excess oil.
6. Serve and Enjoy:
Serve the fish cutlets hot with a tangy dip or chutney of your choice—coriander chutney, tamarind sauce, or even a simple yogurt dip. These cutlets are perfect as a snack, appetizer, or even served in a sandwich or wrap for a quick and tasty meal.
Why You’ll Love These Fish Cutlets:
Fish cutlets are the perfect combination of crispy and soft, spiced just right with a blend of fragrant Indian spices. The addition of mashed potatoes makes the filling creamy and rich, balancing the fish’s natural flavor. The crispy coating seals in all the juiciness and flavor, making every bite absolutely irresistible. These cutlets are also a great way to use leftover fish, transforming it into a completely new, exciting dish.
Whether you’re a seafood lover or just looking for a fun and flavorful way to enjoy fish, this recipe is sure to impress. Plus, they’re quick to make and can be prepared in bulk for parties or gatherings. You can also freeze the uncooked cutlets and fry them later for a fast snack or meal.
Tips & Tricks:
- Fish Options: You can use any firm white fish like tilapia, cod, or even salmon. Just ensure that the fish is deboned and flaked well.
- Spice Variations: Feel free to tweak the spices based on your taste. Add more chili for heat or experiment with adding some garam masala for a richer flavor.
- Make-Ahead Option: You can shape the cutlets and store them in the fridge for a few hours before frying, or freeze them for later use. Simply fry them directly from frozen, adding a minute or two to the cooking time.
Perfect for All Occasions:
These fish cutlets are versatile, making them a hit at every occasion. They’re ideal for tea-time snacks, a party appetizer, or even as a quick weeknight meal. No matter the reason, once you try these fish cutlets, you’ll want to make them again and again!
