How Make Fish Cutlets (Indian Style) ? – Viji’s Food Recipes – Fish Recipes

Fish Cutlets (Indian Style)

Ingredients:

Fish   -     500 gm

Bread  -  2 slices

Lime  -   1/2

Green chillies  – 5 gm

Onions  – 200 gm

Egg  – 1

Salt -  to taste

Breadcrumbs  – 30 gm

Oil for frying  ( absorption)   – 40 ml

Cucumber   -  30 gm

Tomatoes   -  50 gm

Coriander leaves  – a few

Method:

Clean, wash and boil fish. Flake fish.

Chop onions and chillies fine.

Soak bread in water.

Squeeze out water from bread.

Mix all ingredients. Add salt.

Shape into cutlets.

Coat with egg and breadcrumbs and deep fry.

Garnish with chopped coriander leaves, sliced cucumber and tomatoes.

How to Make Fish Cutlets? – Viji’s Food Recipes – International Popular Fish Recipes

Fish Cutlets

Ingredients:

Fish Kheema  – 125 gm

Potatoes  – 125 gm

Onion  -50 gm

Green chillies  – 2 to 3

Ginger  – 1/2″ piece

Coriander leaves  – a few sprigs

Lime  – 1/4

Garam masala – 1/4 tsp

Egg  – 1/2

Breadcrumbs  – 50 gm

Salt and Pepper  – to taste

Oil  – 1 tbsp (for sauteing)

Oil for frying

Method:

Wash, peel and boil potatoes. Drain.

Dry the moisture by putting the potatoes in a pan, back on heat. Mash.

Chop onion, green chillies, ginger and coriander leaves. Heat 1 tbsp oil.

Saute chopped ingredients. Add thawed fish kheema with the liquid that is extracted as it thaws.

Saute for 5 to 10 minutes to allow all the moisture to evaporate.

Remove from the fire.

Add mashed potato, salt, pepper, garam masala and lime juice.

Shape into cutlets. Dip in beaten egg. Roll in breadcrumbs.

Reshape and deep fry till golden brown.

Drain on paper and serve hot, with tomato sauce.

How to Make Fish Meunière? – Fish Recipes

Fish Meunière

Ingredients:

Pomfret or sole  -  500 gm

Clarified butter   -  50 gm

Refined flour  -   10 gm

Lime  -  4

Parsley   – 3 sprigs

Pepper  –   a pinch

Salt   –   to taste

Method:

Clean, fillet and skin fish; wash and dry.

Sprinkle over with seasoned flour (this can be done by putting seasoned flour and fillet in a brown paper bag and shaking well).

Heat half the clarified butter to smoking point.

Put in the fish.

When fish is sufficiently colored on one side, turn over and brown the other side.

Remove to a hot dish.  Sprinkle over with lime juice. Garnish with chopped parsley.

Brown remaining butter. Pour over fish and serve immediately. (the froth produced by butter and parsley must be seen as it is served.)