Fish Cutlets

FullSizeRender (4)I’m not big on fish unless it’s prepared according to my taste (Shout out to my mom who makes amazing fish).  Coming from the coastal part of India, I grew up on (well, for the most part) everything fresh – from farm fresh grains and legumes to organically raised fish and poultry, even honey.  My mom would take extra care to prepare the fish (dry or gravied) to appeal to my taste buds.  Even then, I ate fish sparingly. My all time favorite is fresh fish in mustard paste gravy with raw /dried mango. I will share the recipe sometime.  I have eaten this “sorisho machha”/mustard fish cooked by many but nothing compares to the one made by Mousi (My best friend’s mom).  Her special ingredient was – Love.  I know I know, sounds cliched, but it’s true.  We lost her a few months ago to cancer but she is forever with us, missed and remembered in small moments.

Coming back to the Fish Cutlets, I learned to make it here.  I tasted Fish Cutlets here at a friend’s place and took an instant liking to it. Since then, I make it for my family and friends whenever we crave it. They are delicious!! These skillet-browned Fish Cutlets are moist on the inside and crispy on the outside. Just follow the simple steps and you’ll see just how easy it is to make these. This recipe is one of our favorites.



Presenting my no-fail Fish Cutlet recipe.


  • 2 Cups of boiled and de-boned fish or, 2(5 -6 ounce) cans tuna in water, well drained (NOT oil).
  • 2 small potatoes (boiled and mashed)
  • 1⁄2 cup semolina or breadcrumbs
  • 1 medium sized onion, finely chopped
  • 2-3 Green chilies, finely chopped
  • Salt & Pepper to taste
  • 1 tsp Coriander powder
  • ¼ tsp Garam Masala
  • Oil


  • Mix the fish with mashed potato and mix them well.
  • Heat oil in a pan and add chopped onion, garam masala, green chilies and sauté till they are soft and translucent.
  • Add the fish and potato mixture and fry until the raw smell disappears.
  • Add the spice powders (coriander powder, garam masala, turmeric, salt and pepper). Sauté for 8-10 minutes, or until it is dry, remove from fire and let it cool
  • Make into patties 1/2 inch thick. (I made cutlet shaped patties)
  • Sprinkle both sides of patties with pepper, and then roll them with semolina or bread crumbs. (I used semolina since I had run out of bread crumbs)
  • Warm up oil and butter in a pan over medium heat, enough so it’s hot enough to cook but not burn. You know how your own burners work.
  • Fry until golden brown, and flip to cook the other side.

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21 thoughts on “Fish Cutlets

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