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Fish Cutlets / Fish Croquettes Recipe

This “Cutlet” recipe needs no introduction, it is simply the easiest appetizer and a make-ahead dish. “Cutlets” are a perfect crisp patties, also known with various names such as Cutlees, Croquettes, Patty, Patties, etc… Be it a family get-together or a function or even a wedding. There is no celebration without “Cutlets” in the starter menu. Besides being on the party menu, it is a perfect tea time snack and kids lunch box menu.

  • Prep time:
  • 20 minutes
  • cook time:
  • 15 minutes
  • serves:
  • 5 (3 pc each)

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Details

Ratings

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Non-vegetarian

Level : Moderate

Cuisine : All major cuisines

Course : Snacks

Allergy Information

  • - -

Recipe Notes

This is a make ahead recipe. Frying can be done when required. Before frying, freeze the cutlets for 30 minutes to an hour to have firm crisps coating.

Tags

  • Main Course
  • Non Veg
  • Starter Food
  • #CONTEST124
  • #letsgetfrying
Ingredients

Ingredients For Fish Cutlets / Fish Croquettes Recipe

Methods
  • 1. Drain the water / oil from the canned tin.
  • 2. Boil the potatoes, allow it to cool down. Mash them and set it aside.
  • 3. In a large mixing bowl, add the ginger, onions, green chilly, parsley and all the spices and mix well. Hand is the best equipment to combine this mixture along with the mashed potatoes.
  • 4. Now add in the tuna fish solids and gently mix. Finally add the mint leaves and this gives freshness in each bite.
  • 5. Using your hands, form 2 tablespoons of the mixture into small rounds. Repeat for the remaining mixture to make about 12 - 14 Cutlets.
  • 6. Beat the eggs and place in a shallow bowl. Place the breadcrumbs on a separate plate. One at a time, dip the Cutlets in the beaten eggs and then roll into the breadcrumbs. Repeat this process until all the Cutlets are coated well. Coating of breadcrumbs can be avoided, but this is an important as it will give crunchy texture to the Cutlets.
  • 7. Freeze it for 30 minutes and this an optional step. Freezing is done to make the Cutlets firm.
  • 8. In a deep-sided frying pan heat oil over medium flame and fry these Cutlets in batches on both the sides, until crisp and golden brown. Place on paper towels to drain excess, grease, and then serve hot.
  • 9. Serve these Cutlets that are crisps on the outside and soft and delicious in the inside, with your favourite chutney or sauce and savour the blissful flavours.

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