Thursday 10 September 2015

Fish Cutlet Recipe - Indian Style

Fish cutlet is a popular and tasty snack perfect for tea time or as a starter!  This is prepared using scrambled fish and potatoes along with spices; mostly deep fried.   Of course, shallow fried for those diet conscious!

It can be kept inside a burger bun or eaten as it is with tomato ketchup.  I prefer to prepare this as a starter for get-togethers / parties at home.

I am sure, it is a hit among fish lovers!

Yield : 10 to 12 medium sized cutlets (approx.)


Shark fish fillets - ½ kg
Potato – 1 big (boiled and mashed)
Onion – 1 big (finely chopped)
Pepper powder –  
¾ tsp
Red chilli powder – ½ to 1 tsp (adjust to suit your spice needs)
Coriander powder - ½ tsp
Turmeric powder – ¼ tsp
Garam masala powder- 
½ tsp
Coriander Leaves – 1 tbsp (finely chopped)
Salt - to taste
Oil - 1 to 2tbsp

To Grind: 
Ginger -1“ piece
Garlic - 5 to 6 pods
Green chillies – 1 or 2

Oil – for deep frying
Bread crumbs – 1½ to 2 cups
All purpose flour / Corn flour - 2 table spoon


Clean the fish by applying turmeric powder and wash in water to get rid of the smell.   Keep aside.

Heat water in a pan and when it starts boiling, add fish along with little salt.  Allow to cook.

Once it done, drain the water and allow to cool.  Squeeze the excess water completely from the fish and scramble it using your hands.  keep aside.

Pressure cook the potatoes until it becomes soft and mash it roughly (not like a paste); keep aside.

Heat oil in a pan; add the finely chopped onions and sauté till the colour changes.  Once the colour changes add ginger garlic green chilli paste. Saute this in medium flame for few seconds.

Now add mashed potaoes, salt, turmeric powder, red chilli powder, corriander powder and garam masala powder; mix well.

Next add scrambled fish, give it a mix.  At last add pepper powder and corriander leaves; mix well and switch off the gas.

Transfer this mixture into a bowl (add little breadcrumbs to reduce the water content in the fish potato mixture, if needed).

Taste at this stage to add anything, if you need. Roll the mixture and shape the pieces as you like.

Take a separate bowl; mix all purpose flour / cornflour and water to a batter consistency (this batter should neither be thick nor thin).

Now dip the shaped cutlets in flour mixture and roll in the bread crumbs.

Deep fry it in oil, till both the sides turn golden brown in medium flame.

To make it a low calorie snack, shallow fry or even can bake that too.  Repeat the same for other cutlets.

Serve hot with tomato ketchup.


In this recipe, I have used shark fish.  Instead you use tuna or any fish fillets.

You can add chopped green chilies instead of grinding.

Adjust the pepper powder and red chilli powder quantity according to your taste.

You can also prepare the mixture and keep it ready in the refrigerator (but not more than a day) so that you can just take it out and fry to treat your guests with a hot snack.


  1. Shark hash is what i miss the most here, no way i can get it. Let me try this with salmon, nice recipe Poornima!


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