Fish cutlets – Serve them hot and crispy…

When you feel the craving for a fine crunchy and yummy taste to satisfy your palate, pamper yourself with a healthy and tasty ‘Fish cutlet’. There is not much of oil used in this dish as the cutlets are shallow fried. The breadcrumbs give the cutlets a crispy and firm coating. While you make the cutlets ensure to mix the ingredients well to a smooth and tight patty. This will ensure that the cutlets do not break-up. Cutlets serve as a good starter or snack. We relished the cutlets with sandwiches and soup, for dinner.


  • ¼ kg sliced king fish steamed (with a little salt)
  • 1 green chilli (de-seeded) finely sliced
  • 1 large onion finely sliced
  • 2 potatoes boiled, peeled and mashed
  • 1 tbsp ginger finely sliced
  • ½ tsp pepper ( freshly crushed )
  • 2 stems of green coriander leaves finely chopped
  • Salt to taste
  • 1 egg( whipped well)
  • 1 cup bread crumbs
  • Oil for shallow frying



  • De-vein and mash the fish well ensuring that the skin is removed.
  • Add the green chilli, onion, ginger, pepper, potato and salt to taste and mix well.
  • Add the coriander leaves and once again mix it smooth.
  • Divide it into equal balls. Roll it to make the edges smooth.
  • Heat 2 tbsp oil in a non-stick pan.
  • Coat each with the egg and bread crumbs and shallow fry till all the sides are evenly brown.
  • Garnish with sliced onions and serve hot with tomato sauce or white tartar sauce.

Preparation Time: 35-40 minutes

Makes: 12-14 cutlets

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