Fish Cutlet is a yummy appetizer prepared with fish chunks, potato, spice powders, and a few more add ons. The crusty appetizer is then rolled on bread crumbs and cooked to perfection.
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Fish Cutlets or fish cakes or Fish patties is a very popular appetizers. This Indian fish cake recipe is very popular in Kerala and Goa. It is one of the best Indian fish starters. During the festival days or if there is a family get togther. We shape the cutlets and freeze them the previous day and then we cook it fresh and hot before serving. And yes, my cutlets are very popular.
I also make chicken and mushroom cutlets which are equally popular !! Now let's see how to make the easy and delicious fish cutlets step by step with Canned Fish.
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What is a cutlet
Cutlet is often referred to as a portion of meat or vegetables coated with bread crumbs and grilled or deep-fried. They are shaped as patties or in any desired shape.
Tuna Fish Cutlet
I made these crispy delicious fish cakes with canned fish. They come in handy and are easy to use. All you have to do is to drain the water and use them. No need to clean the fish. Perfect for the busy working days.
You can check the detailed video of me cooking the Fish Cutlets on youtube as well.
Ingredients
Fish - I am using canned fish. It's precooked so, I just drained the water and used it in the cutlets. If using fresh fish, Marinate the fish with ½ tsp Turmeric powder and Salt. Shallow fry in a medium flame until cooked and then shred the pieces and use to the cutlets.
Onion - Finely chop the onions and use them in the cutlets.
Potato - Cook the potatoes in a pressure cooker for 3 whistles. Peel the skin and mash them well without lumps. Add the boiled and mashed potatoes to the fish cakes. You can also cook the potato on the stovetop. Just that it takes a little longer to cook.
Cilantro and Green Chilli - Chop Cilantro finely and then add them to the cutlet. If you prefer, you can also add in green chili. I avoid green chili if I am cooking for kids.
Spice Powders - Spice powders add a lovely flavor to the dish.
Bread Crumbs - Coating the cutlets with breadcrumbs gives a crispy outer cover to the dish. I prefer using panko breadcrumbs over normal ones.
Eggs - Eggs hold the breadcrumbs intact over the outer coating. You can also use flour paste instead of eggs.
Oil - Use any cooking oil for deep frying the cutlets. I always prefer cold-pressed groundnut oil for frying.
FAQ's
Potato helps in binding the cutlet together without falling apart. If you have to skip potatoes, you may add any flour for binding. You can use Maida or rice flour.
Definitely, you may use the shredded raw fish or pulse the flesh once and then use it. Fry the fish cakes in a medium flame until its cooked.
Use any fish that has fewer bones. I suggest tuna, Salmon or kingfish, or similar types. It is easy to discard the bones from them.
After making the patties, you can freeze them in the zip lock bags for 2 weeks. Just before frying, you can thaw the patties dip in egg, coat in breadcrumbs, and fry.
This happens mainly when the cutlets are not shaped properly or if there is excess moisture. So make sure you mix the potato and fish well without lumps and shape them well.
Air Fryer Fish Cutlet
If you do not want to deep fry, you can fry the fish fritters in the air fryer.
Preheat the air fryer for 5 mins. Spray in some cooking oil in the air fryer baskets and then. Air fry at 200 Deg C or 400 F for 14 mins. Turn the cutlets mid-way for even browning on both sides.
You can shape the cutlets as patties rather than cylinders if air frying.
How to make fish cutlet
1.In a mixing bowl add the mashed potato, finely chopped onion, chopped green chilli (if using) Coriander leaves, and crushed ginger garlic.
2. Next, add the spice powders and salt.
3. Next, drain the water and add the canned fish. Combine everything together and shape them into cutlets
4. Shape the dough into patties or as you prefer. I shaped them like cylinders. Beat egg in a bowl and set aside. In another bowl place the bread crumbs and set them aside.
5. Dip the shaped cutlets in the beaten egg fully.
6. Next roll the egg dipped cutlets in the bread crumbs.
7. In a Pan heat in oil for deep frying. Once it’s hot drop in the Fish cutlets and deep fry in a medium-high flame.
8. Fry till golden and crisp. Drain in paper towels. Serve hot.
Tips & Variations
- Do not flip the cutlets immediately after dropping them in the oil they might crumble. Hence give some time to set and then flip and cook.
- After Shaping the cutlets dip in the egg and coat with bread crumbs. You can then freeze them for 15 mins or put them in the fridge for 30 mins and then fry them. This prevents the crumbling of the cutlets while frying.
- Freezing helps the Indian fish cakes to hold their shape well.
- Never overcrowd the cutlets while frying it might again crumble the cutlets.
- Any Fish with fewer bones can be used for the cutlets. I am using Tuna canned fish.
- Salmon cutlets and Tuna Cutlets are very popular worldwide.
- I have shown the stovetop method in this recipe. However, you can also prepare the baked fish cutlets or even air-fry them for a less calorie variation.
- Kerala style fish cutlet recipe is slightly different from this method. They usually add curry leaves, black pepper, green chilies, and vinegar as well. Other than that the recipe method and preparation remain the same. Also, the kerala fish cutlets are often deep fried.
Serving Suggestions
Goes well as a snack with some tomato sauce or mayonnaise. You can also serve them as a starter for any potluck or party.
How to freeze?
After coating the fish cakes with egg and bread crumbs arrange them on the plate and put them in the freezer for 4 hours. You can then transfer them to zip-lock bags or airtight containers and freeze them for 2 months.
Thaw them for 1 hour and then you can fry.
Similar Recipes
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📖 Recipe
Fish Cutlet- | Fried Fish Cakes
Standard 1 cup measures 240 ml
Ingredients
- 200 gms Fish
- ¾ cup Potato boiled and mashed
- 1 Onion finely chopped
- 2 tbsp Coriander leaves
- 1 Green Chilli optional
- 1 tbsp Ginger Garlic Paste
- 1 tsp Chilli powder
- ½ tsp Coriander powder
- 1 tsp Garam Masala
- ½ tsp Pepper Powder
- Salt as needed
- Oil for Deep Frying
- 1 cup Bread Crumbs
- 2 Egg
Instructions
- In a mixing bowl add the mashed potato, finely chopped onion, Coriander leaves, and crushed ginger garlic.
- Next, add in the spice powders and salt.
- Next, drain the water and add in the canned fish. Combine everything together and shape them into cutlets
- Shape the dough into patties or as you prefer. I shaped them like cylinders. Beat egg in a bowl and set aside. In another bowl place the bread crumbs and set them aside.
- Dip the Shaped cutlets in the beaten egg fully.
- Next roll the egg dipped cutlets in the bread crumbs.
- In a Pan heat in oil for deep frying. Once it’s hot drop in the Fish cutlets and deep fry in a medium-high flame. Fry till golden and crisp. Drain in paper towels. Serve hot.
Video
Notes
-
- Do not flip the cutlets immediately after dropping them in the oil they might crumble. Hence give some time to set and then flip and cook.
- After Shaping the cutlets dip in the egg and coat with bread crumbs. You can then freeze them for 15 mins or put them in the fridge for 30 mins and then fry them. This prevents the crumbling of the cutlets while frying.
- Freezing helps the Indian fish cakes to hold their shape well.
- Never overcrowd the cutlets while frying it might again crumble the cutlets.
- Any Fish with fewer bones can be used for the cutlets.
- I am using Tuna canned fish.
- Salmon cutlets and Tuna Cutlets are very popular worldwide.
- I have shown the stovetop method in this recipe. However, you can also prepare the baked fish cutlets or even air-fry them for a less calorie variation.
- Kerala style fish cutlet recipe is slightly different from this method. They usually add curry leaves, black pepper, green chilies, and vinegar as well. Other than that the recipe method and preparation remain the same. Also, the kerala fish cutlets are often deep fried.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Note: This post is originally from 2016. I have updated it with a new Recipe card, Pictures, and video now.
Anusha
So meticulously explained and beautiful stunning visuals!
Sushma
The fish cutlets have turned out so nice and crisp. Looks yummy.
Vaishali
I am sure this is an excellent and useful post for all fish lovers . So well written!
Usha
Using canned fish for cutlets makes the preparation so easy. Cutlet has come out really good.
Srivalli
The cutlets have turned out so good Sharmila, very nicely explained!
EDGAR
Thank you for tge recipe. Where do I buy flour paste? My son is allergic to eggs.
sharmila kingsly
You can make your own flour paste. Mix All purpose flour with water and bring it into a non lumpy smooth, not-so-thick paste. You can dip your cutlets in them and then fry them.
Rafeeda - The Big Sweet Tooth
Fish cutlets with a cup of hot masala chai on a rainy day is a different type of bliss... your cutlets look really perfect...
Gorgena
What is 'spice powders'?
sharmila kingsly
These are the powders used for spicing up the dish. They give the flavor and taste.