Aswathy's Kitchen

Experiments with Food

Kerala Style Fish Cutlet
This fish cutlet can be served as a side dish with rice or as an appetizer. I used mahi mahi fillets in this recipe but you could use any fillet of fish. Make sure to remove the skin and bones before using.

Yukon gold potatoes are preferred for its waxy, moist and creamy texture. After boiling the potatoes, mash them while  leaving some pieces large. This adds texture to the cutlets.

You could use an ice cream scoop to form cutlets so they will be of the same size. For a nice crunch, use panko bread crumbs as the coating.

If you have time, leave the formed cutlets in the refrigerator for about 30 minutes to firm up.  This will help with handling them while frying.

“Hi, I’m Aswathy! Cooking has always been a passion of mine, and I love exploring new recipes from different corners of the world. While I can’t say I enjoy the cleaning up as much, the joy of creating and sharing delicious dishes makes it all worthwhile. On this blog, you’ll find a collection of recipes, stories, and flavors that inspire me—and I hope they inspire you too! Feel free to try out the recipes, share your thoughts in the comments, and let me know how they turn out in your kitchen.”

Ingredients and Instructions
  • Yukon Gold potatoes      12 ounce
  • Salt                                  1.5tbs.
Place potatoes and salt in a saucepan and cover with water by one inch. Bring to boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, about 15 minutes. When they are cool enough to touch, peel their skin. Mash the potatoes leaving some relatively large chunks and set aside.
  •  Oil                         2 tbs.
  • Ginger                    2 tbs., chopped
  • Curry leaves           2 sprigs, chopped
  • Black pepper          1 tbs., powdered
  • Green chili             3 tbs., chopped
  • Salt                         1 tsp.
  • Onion                     1.5 cup, chopped
Chop the aromatics either by hand or using a food processor. Heat  oil in a 12 inch pan on medium heat. Sauté all the ingredients until onion becomes translucent.
  • Fish fillet        1lb.
  • Vinegar           1tbs.
Add fish pieces and vinegar to the sautéed mix. Cook until fish starts to flake. If the cooked fish pieces seem too big, use a fork to break them into smaller pieces. Mix everything together and cook until the mixture looks dry. Turn the heat off and set this aside until cool to the touch.
  • Egg yolks                 1 (keep the whites                                          for later use)
Add the yolk and mashed potatoes to the mixture. Taste and add more salt if needed.
  • Egg white                         from two eggs.
  • Panko bread crumbs        1 cup
  • Oil                                    as needed
Form the cutlets into desirable shape (circle, oval). Add one tablespoon water to the egg whites and whip. Spread Panko bread crumbs in a pan. Dip each cutlet into egg white followed by bread crumbs. Transfer these to a plate and keep in the refrigerator for about 30 minutes to firm up for easy handling (optional). Heat the oil in a fryer or in a pan to about 375 F. Oil level should be at least 2 inches deep. Drop cutlets in the oil (away from you) and fry until they turn golden brown, 4 to 5 minutes. Enjoy!
Back to the top

0 Comments

Leave a Comment

Discover more from Aswathy's Kitchen

Subscribe now to keep reading and get access to the full archive.

Continue reading