Crispy on the outside, tender and spicy on the inside. These South Indian fish patties are packed with the bold, aromatic flavors of freshly ground Chettinad spices. A perfect appetizer or evening snack.
Prep25 min
Cook20 min
Servings4
Serving size: 3 pieces
392cal
30gprotein
43gcarbs
13g
Ingredients
400 g Kingfish Fillets (Boneless. You can also use tuna or cod.)
250 g Potatoes (About 2 medium-sized potatoes)
1 large Onion (Finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilies (Finely chopped, adjust to taste)
Crispy, perfectly spiced Chettinad Fish Cutlets – a protein-packed snack that's kid-approved!
This chettinad dish is perfect for snack. With 392.18 calories and 29.95g of protein per serving, it's a low-fat, weight-loss-friendly, low-calorie option for your meal plan.
fat
1 tsp Black Peppercorns (For Chettinad masala)
5 pcs Dried Red Chilies (For Chettinad masala, adjust for spice level)
1 inch Cinnamon Stick (For Chettinad masala)
4 pcs Cloves (For Chettinad masala)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
2 tbsp Lime Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Freshly chopped)
1 large Egg (Lightly beaten for coating)
1 cup Breadcrumbs (Use panko for extra crispiness)
2 tbsp Oil (For sautéing)
Instructions
1
Prepare Fish and Potatoes
Place the fish fillets and potatoes in a pot with enough water to cover. Add a pinch of salt and 1/4 tsp of the turmeric powder. Boil for 10-12 minutes until the fish is cooked through and the potatoes are tender.
Drain the water completely. Let the fish and potatoes cool down.
Once cool, peel the potatoes and mash them smoothly. Flake the fish with a fork, carefully removing any bones.
2
Create the Chettinad Masala
In a small, dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, and cloves.
Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them.
Remove from heat and let the spices cool completely. Grind them into a fine powder using a spice grinder or mortar and pestle.
3
Cook the Cutlet Mixture
Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they turn soft and golden.
Add the ginger-garlic paste, green chilies, and curry leaves. Sauté for 1 minute until the raw aroma disappears.
Stir in the freshly ground Chettinad masala and the remaining 1/4 tsp of turmeric powder. Cook for 30 seconds.
Add the flaked fish and mashed potatoes to the pan. Mix gently to combine everything well.
Cook for 2-3 minutes, allowing the flavors to meld. Turn off the heat.
Stir in the salt, lime juice, and chopped coriander leaves. Transfer the mixture to a bowl and let it cool to room temperature.
4
Shape and Coat the Cutlets
Once the mixture is completely cool, divide it into 12 equal portions.
Shape each portion into a round or oval patty, about 1/2-inch thick.
Place the beaten egg and breadcrumbs in two separate shallow dishes.
Dip each patty first into the beaten egg, letting any excess drip off, then coat it evenly with breadcrumbs, pressing gently so they adhere.
5
Shallow Fry the Cutlets
Heat 6 tbsp of oil in a wide, non-stick pan over medium heat.
Once the oil is hot, carefully place 3-4 cutlets in the pan, ensuring not to overcrowd it.
Fry for 3-4 minutes on each side until they are golden brown and crisp.
Remove the cutlets with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
Repeat with the remaining cutlets, adding more oil if necessary.
6
Serve
Serve the Chettinad Fish Cutlets hot with a side of mint chutney, ketchup, or onion rings and lemon wedges.