Android app on Google Play iPhone app Download from Windows Store

 

Fish Cutlets

Ingredients:

  • 200 gms. Fresh Tuna Fillets
  • 1 med. Onion (peeled & roughly chopped)
  • 2 fresh Green Chillied (slit)
  • 1 Clove Garlic (lightly crushed)
  • ½ tsp. fresh Ginger (peeled & grated)
  • 4 Black Peppercorns
  • ½ stick fresh Celery (lightly bruised)
  • Juice of ½ Lime
  • Salt to taste
  • Water for Poaching
  • Vegetable Oil for deep frying

For Binding the Cutlets :

  • 4 tbsps. White Sauce (Refer Mixed Vegetable Cheese Bake)
  • 2 tbsps. freshly chopped Coriander Leaves (optional)
  • 2 tbsps. Breadcrumbs or moistened bread slice without the edges

For Dipping &Rolling; the Cutlets :

  • 1 Egg (lightly beaten)
  • 1 cup Breadcrumbs
  • 2 tbsp. Corn Flour

Procedure :
In a sufficiently large & deep pan place the washed tuna fillets with enough water to just cover the fish with about ½ tsp. salt. Do not put in excess water.

Place the pan on high flame & let the water come to a boil.

Skim off the floating impurities & then add in the chopped onions, slit green chillies, crushed garlic clove, grated ginger, black peppercorns, bruised celery stick & lime juice.

Stir once & let it poach till the tuna is just tender & cooked.

Gently transfer the tuna fillets in a sufficiently large bowl & strain the poaching liquid if any. You may use the liquid for soup or curry.

Roughly flake the tuna & discard bones if any.

Add white sauce, breadcrumbs/bread slice, coriander leaves & salt to the flaked tuna.  Mash & mix well with your finger tips. Taste & check the seasonings.

Form cutlets from this batter. The thickness & shape of the cutlets depends upon you.

Mix together breadcrumbs & corn flour on a plate/tray.

First dip each cutlet in the lightly beaten egg.

Drain to remove excess & immediately roll into the breadcrumbs mixture. Place on a tray.

When all cutlets are done, cover up with a cling wrap and put in the refrigerator for at least an hour. This helps the bread crumbs to set well on the cutlets.

Heat oil in a kadhai/wok till hot.

Reduce heat to medium & gently lower few cutlets at a time.

Deep fry evenly & uniformly till lightly golden.

Drain excess oil completely with a slotted spoon.

Transfer on a serving plate lined with absorbent tissue.

Serve hot as a snack with your favorite chutney/sauce/ketchup/dip.