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Fish Cutlet
Cutlet is a small flat cake made of chopped or minced vegetables, meat, or fish typically covered with breadcrumbs or flour and fried or pan-seared. The cutlets are commonly served as appetizers or snacks.

In this recipe, mildly sweet cod fish fillet is mixed with a perfect combination of carefully selected spices and herbs to create flavorful cutlets. The cutlets are pan-seared and served with tomato ketchup or cilantro-mint chutney.

You can replace cod fish with another fish of your choice, such as tuna or tilapia.

Happy Cooking!
Serves 10
Cod Fish Fillet
2, skinless and boneless
1 large, boiled and mashed
6 to 7 tablespoons
About 1/4 inch, peeled and chopped
Mint Leaves
4 to 5
Red Chili Powder
1/2 teaspoon or according to taste
Olive Oil
1/2 cup (8 oz cup) + 1 teaspoon
1 and 1/4 teaspoon or according to taste
A few teaspoons
1 Slice, coarsely broken
Garlic Cloves
2 to 3, peeled and chopped
Thai Chili (Optional)
1, chopped
Turmeric Powder
1/2 teaspoon
Black Pepper
1/8 teaspoon, crushed or powdered
Lime Juice
1 tablespoon
Whole Wheat Flour
4 tablespoons
Step 1
In a non-stick pan, heat about 1 to 2 teaspoons of olive oil (or another oil of your choice) on medium-high. Place the cod fish fillets in the oil and sprinkle a generous pinch of salt and pepper. Cook for about 3 to 4 minutes on one side and flip the fish fillets carefully. Sprinkle a generous pinch of salt and pepper on the side now facing top. Bring the heat to medium and cook for about 3 to 4 more minutes and remove the pan from heat.

Let the cooked fish fillets cool down and then gently mash them. Keep the mashed fish fillets aside for later use.

Note - In this recipe, you can replace cod fish with another fish of your choice, such as tuna or tilapia.
Step 2
In a blender, blend egg, slice of bread, garlic, ginger, thai chili (if using), mint leaves, turmeric powder, red chili powder, lime juice, and a teaspoon of olive oil. Add a couple teaspoons of water if needed to blend the mixture.
Step 3
Transfer the blended mixture in a bowl. Add the mashed potatoes, mashed fish fillets, and breadcrumbs. Check the mixture for salt, and add some more salt if required. Mix the ingredients well.

Note - At this point, the mixture needs to be dry enough to hold the shape of a cutlet (small flat cake). Add some more breadcrumbs if the mixture is wet.
Step 4
Now, shape the mixture into small lime-sized balls and flatten the balls between your palms to form nice flat cutlets. You should be able to make about 10 cutlets with the given quantity of ingredients.
Step 5
Coat the cutlets with whole wheat flour and keep them in the refrigerator for about 10 minutes.

Note - You can replace whole wheat flour with all purpose flour in this recipe.
Step 6
Heat about 1/2 cup of olive oil in a wide non-stick pan on medium. Place about 5 cutlets in the oil. Cook the cutlets for about 3 to 4 minutes or until they turn golden-brown on the side facing the pan. Then, gently flip the cutlets and cook until they turn golden-brown on the other side (now facing the pan).

Similarly, cook the rest of the cutlets. Your delicious Fish Cutlets are ready. Serve with tomato ketchup or cilantro-mint chutney.

Tip! - For extra crunchy crust, preheat the oven at 350 degrees Fahrenheit or 175 degrees Celsius and place the cooked cutlets in the oven for about 3 to 5 minutes.

Quick Recipe for Cilantro-Mint Chutney - In a blender, blend 1 cup cilantro leaves, 1 cup mint leaves, 1/2 inch chopped ginger, 5 chopped garlic cloves, 1 medium or 2 small chopped tomato, 2 tablespoons lime juice, 1 to 2 chopped green chilies (optional), 2 tablespoons extra virgin olive oil, and 1/2 teaspoon salt to make Cilantro-Mint Chutney.

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