Ariso Recipes
Spicy Fish Cutlets
Last update date: February 24, 2012
Enjoy the zesty Spicy Fish Cutlets, a flavorful blend of flaked sea bass and mashed potatoes, seasoned with aromatic spices, and coated in a crispy crust. Perfectly golden and irresistibly delicious!
10 minutes.
Bengali
Ariso Intelligence
Relatively Clean
One of the ingredient used is not clean
Contains Wheat flour, refined (Triticum aestivum).
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Ingredients
4
How To Cook?
1
Place the sea bass fillets in a small saucepan and cover them with water. cook on low heat with a lid for 5-6 minutes. drain the water and flake the fish. set aside. lightly mash the potatoes and set them aside while preparing the filling.
2
Heat the vegetable oil in a large frying pan over medium heat. add the onions and fry for 12 minutes until they start to change color and turn light brown. add the chopped chilli and ginger paste, and fry for 30-40 seconds. add turmeric and chilli powder, and stir well to cook out the raw flavors for a few seconds.
3
Now, add white wine vinegar, sugar, and crushed cumin. stir and add the flaked fish. mix well and heat through for 10 seconds. remove from heat. season with salt and garnish with coriander.
4
Allow the mixture to cool before stuffing. add corn flour to the mashed potatoes and mix well. prepare a coating station with plain flour, beaten eggs, and bread crumbs for the fish cutlets.
5
Divide the potato mixture into 8-10 equal portions. take one portion in your palm, make a well in the center, and add 1 tablespoon of the fish filling. bring all the corners together and cover the filling completely with potato. if any filling seeps through, cover it with a little more potato. roll the cutlet in plain flour, dip it in the beaten egg, and coat it with bread crumbs, ensuring all sides are covered. dip it in beaten egg again and coat with bread crumbs.
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