Fish Cutlet: A Delectable Appetizer With Fish Chunks

The best way to describe these mouthwatering cutlets is as crispy on the outside and soft on the inside. Fish cutlets, cakes, or patties are all popular appetizers. In Kerala and Goa, this recipe for Indian fish cakes is highly well-liked. One of the best fish appetizers in India is Fish Cutlets. If there is a family gathering, during festival days, or otherwise these snacks shine and win everyone's heart with the very first bite. 

Basically a cutlet is a grilled or deep-fried chunk of meat or vegetables coated in breadcrumbs. They can be shaped into patties or into any other form. These cutlets are made using a method that is quite similar to that used to make chicken cutlets. The type of protein used in the dish is the only distinction. 

• 2 medium potatoes 
• 2 tablespoons oil 
• 1/2 teaspoon cumin seeds 
• 4 to 6 curry leaves, chopped 
• 1 onion, finely chopped 
• 2 teaspoons of ginger and garlic paste 
• 1 green chilli, finely chopped 
• 1/2 teaspoon of turmeric powder 
• 1 teaspoon of red chili powder (or as per taste) 
• 1/2 teaspoon garam masala powder 
• 1/2 kilogram of salmon filet, cut into little pieces. 
• 1/4 teaspoon of black pepper powder 
• 1/2 teaspoon of amchur powder 
• 2 tablespoons of finely chopped cilantro leaves 
• 1 egg 
• 1 cup breadcrumbs 
• Salt and pepper 
• Oil for frying

Instruction to make Fish Cutlet:

1. Cook, peel, and mash the potatoes.
2. Heat oil in a large pan. Curry leaves and cumin seeds should be added and allowed to crackle.
3. Add the onions and cook for a few minutes, until they are tender and just starting to turn golden. When the raw scent has faded, add the ginger-garlic paste and the chopped green chilli.
4. Then, add the garam masala powder, red chilli powder, and turmeric powder, and cook for a short while.
5. Add salt to taste along with the fish pieces and cook the fish thoroughly.
6. When the fish is finished cooking, softly mash it with a spoon, You want the mixture to be quite smooth.
7. Stir in the mashed potatoes after adding the fish and masala and Cook the mixture until it's mostly dry.
8. Add the cilantro leaves, aamchur powder, and black pepper powder; stir thoroughly, then turn off the heat.
9. Make your breading station ready. In a shallow dish, whisk the egg and lightly season with salt and pepper. Place the breadcrumbs in a separate bowl.
10. Pinch the fish filling into lime-sized balls, smooth them out with your hands, and then slightly press them down to form disks. You can also create cylinder or oval shapes as an alternative.
11. Dip each patty in egg, then generously roll in the breadcrumbs. Transfer to a sizeable platter or tray. Continue until all of the filing has been used.
12. The patties can now be either immediately fried or frozen for later use. Before frying them, give the coating a moment to slightly firm up.
13. In a frying pan, heat oil. When the oil is hot, add a few patties, turn the heat down to medium, and cook until golden brown all over.
14. To drain the extra oil, transfer to a plate lined with paper towels.

Serve them hot with some ketchup. Depending on your mood, serve with tea, coffee, or a refreshing drink of lemonade! Additionally, fish cutlets might be offered as an appetiser or a supplementary dish. It complements nearly all varieties of rice dishes, flatbreads, and sliders that are sandwiched between lightly toasted buns.