Easy Fish Cutlet Recipe

Goan Fish Cutlet Recipe

Here’s an easy fish cutlet recipe. A Goan fish cutlet recipe made with mackerels. This video will show you how to make Goan style fish cutlets at home which in the real sense could be considered as Goan fish croquettes. The recipe requires just basic kitchen ingredients and is so simple, even beginners will be able to make these with ease.

For spicier cutlets, add a few more green chillies. The fish cutlets in this recipe are made with mackerels. But you could use any boneless fish like tuna or salmon instead. Speaking of mackerels, if you haven’t done so already, do check out my tasty but simple to make mackerel fish curry. And for yet another delicious fish cutlet recipe, you could check out my tuna potato cutlets or patties.

Ingredients

4 fresh Mackerels (Bangdas)

½ tsp salt

¼ tsp turmeric powder

2 tsp vinegar / 1 ½ tsp lime juice

1 tsp oil

2 cloves garlic, crushed

6 tbsp water

1 tbsp oil

7 green chillies (around 3″ long), chopped

¾ cup finely chopped onions

1 tsp cumin seeds

2 tsp crushed ginger (1 ½ – inch ginger piece)

2 tsp crushed garlic  (7 – 8 garlic cloves)

¼ tsp turmeric powder

½ tsp  +  ¼ tsp salt

½ tsp ground pepper

¼ cup breadcrumbs / 2 bread slices

½ cup chopped coriander

¼ cup vinegar / 3 tbsp lime juice

1 egg

Breadcrumbs or semolina

Procedure

1. Clean and wash the fish.
2. In a vessel, add the water, salt, turmeric powder, vinegar, oil, and crushed garlic. Swirl the liquid around and then add the mackerels to it. Cover the vessel, and let the fish boil on medium heat for around 8 – 10 minutes. (After 5 minutes, turn the mackerels around.)
3. Then take the fish out of the stock and let it cool. Keep the leftover stock aside for use in the recipe later on.
4. De-bone the fish. (Try to remove most of the smaller fine bones too.) While the fish is still slightly warm, shred it using two forks or just use your hands.
5. Next, heat the oil. Throw in the chopped green chilli, sauté it briefly, and then add the onion. Sauté it for around 2 minutes or till it softens. Then add the cumin seeds and a minute later, the garlic and ginger. Add the turmeric powder and sauté everything for just a minute. Let the mixture cool.
6. Mix in the shredded fish.
7. Add in the salt and ground pepper.
8. If using bread slices, soak them in the leftover stock. Crumble the moistened bread and add it to the cutlet mixture. If using breadcrumbs, add this to the mixture and then add in the leftover stock. Mix everything well.
9. Then, mix in the chopped coriander and the vinegar and mix everything again. Taste the mix and add more salt if necessary.
10. Separate the yolk and white of the egg. Add the yolk to the cutlet mixture and mix everything well. Shape the cutlets. Make either round, flat patties or shape them like croquettes giving them an oblong shape.
11. Add a pinch of salt to the egg white. Whisk it lightly.
12. Dip each cutlet in the egg white and then roll it in semolina or bread crumbs.
13. Chill the cutlets in the fridge for 15 minutes and then shallow fry them.

(I was able to make 5 round cutlets and 6 croquettes.)

Enjoy the cutlets with tomato ketchup or red chilli sauce.