Fish Cutlet Recipe

Mangalore - Goa - Seafood


Quantity Measure Ingredients Description
1/2 Kilogram Fish, general Fleshy fish
2 Tablespoon Bread Crumbs  
2 Nos. Egg Whites For dipping cutlets
1/2 Teaspoon Pepper Powder  
1 Medium Chillies Green  
2 Flakes/Cloves Garlic (Lason, Losun)  
1/2 Inch Ginger (Adhrak)  
2 Medium Onions  
1/4 Teaspoon Turmeric Powder  
2 Teaspoon Chilly Powder, Red  
  As Required Cooking Oil to fry
  As Required Salt to taste


• Wash, clean and cut fishes into small pieces.

• Apply red chilly powder, turmeric and salt on each of the pieces and cook in little water.

• Drain all the water and mash the fish.   Remove any bones.

• Mix onion, green chilly, ginger, and garlic in a blender and grind coarsely.

• In 2 tbsp of heated oil, add the coarsely ground paste and sauté till the raw smell evaporates.

• Add mashed fish, salt (if required) and black pepper powder.

• Mix all the Ingredients: well and make small balls out of this mixture.

• Beat the two egg whites in a bowl.

• Dip the spicy fish balls into the egg white and roll them over the bread crumbs so that they are evenly coated on all sides.

• Deep fry the balls in heated oil till they become golden brown in color.

• Garnish with onion rings and lemon wedges and serve.



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