Fish Cutlet Recipe

by Annamma Philipose

Fish Cutlet Recipe


• ½ Kg Fish

• 2 Tbsp Bread Crumbs

• 2 Egg Whites

• ½ Tsp Black Pepper

• 1 Green Chili

• 2 Garlic Flakes

• ½ Inch Ginger

• 2 Onions

• ¼ Tsp Turmeric

• 2 Tsp Red Chili Powder

• Oil to Fry

• 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.

• 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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