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Tuna / Fish Cutlets......step by step


These crunchy fish cutlets has been sitting untouched in my drafts for quite sometime now. With the festive season around the corner I think it's the right time to make some fish cutlets. I have posted vegetable cutlets which is my daughter, Nidhi's favorite. She just cannot stand fish.....a veggie by all means in a purely non veg family.


These cutlets can be rolled in breadcrumbs and stored in the refrigerator for up to a week. Perfect to make beforehand  and use when needed. Just pop it in hot oil when ready to fry. Since this cutlet is made with tuna, I added a tiny weeny bit of garam masala otherwise for  fish cutlets you can omit the ever green garam masala...of course save it for meat cutlets and veg cutlets.

You can also roll them in bread slices and make bread rolls...check out here.


How I made them:
Tuna: 1/2 kg, boiled with salt, pepper, and 1 tbsp vinegar.
Potatoes: 4.
Green chilly: 4 or 5, minced.
Ginger: 1 inch, minced.
Onion: 2 or 3, minced.
Vinegar: 1 tsp, if needed.
Pepper powder: 1-2 tsp, according to your spice level.
Garam masala: 1 tsp (only for tuna)
Bread: Enough to make bread crumbs.
Salt: As needed.
Oil for frying and sauting the onions.
Egg for coating.

# How to make breadcrumbs with bread.
Method:
Boiled and cooled tuna is ready for crumbling.

Crumble finely with your fingertips or just pulse in your food processor.

Boil and peel 4 potatoes ( you can see more potatoes in this pic...don't mind that). Mash or crumble it and keep aside.

In a pan heat little oil and add the chopped/minced onions, green chillies, ginger, and salt. Let it saute for sometime till they are soft and lightly browned.

Add the shredded or minced fish into this. Mix well add vinegar, pepper powder and garam masala. Again allow it to simmer for sometime till all the spices are well blended with the fish.

Add the boiled and mashed potatoes and mix it well. Let it simmer away for another 10 min so that the moisture in the potatoes gets evaporated. Make sure you stir them on and off.

Check salt, pepper, and vinegar (if needed add little as needed). Roll with your hands in your desired shape. I always roll it in oval shape as my mom does. Store in air tight container in the fridge and use when needed.


Serve hot with tomato sauce.

Check out Homemade Tomato Sauce...step by step.

Comments

  1. Fish cutlet looks very tempting...Lovely presentation..

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  2. Wow looks crispy and perfect, yummy cutlets

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  3. My all time fav cutlets...Looks perfect and crispy..Enikku randennam thaaaaaayooooo..

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  4. Super crispy cutlets.........yummy

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  5. wow...fish cutlets looks so delicious !

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  6. Looks absolutely incredible and prefect..

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  7. Crispy and tempting cutlets..my favorite

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  8. Crispy cutlets,seriously drooling over that platter..

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  9. excellent presentation...last clik is irresistable..;)
    Tasty Appetite

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  10. Awesome luking Tuna Cutlets.Mouthwatering recipe Dear.Luv it

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  11. Hi Nisa,
    I can't wait to make your Tuna Cutlets, they look awesome! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  12. Now this is making me really hungry. Too good looking fish cutlet.

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  13. awesome.great recepie

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  14. Great site! Ur kids r really lucky! Could u please tell me what differences i should make for canned tuna in oil?

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