Fish Cutlet with Spicy Mayo

Instructions

1. 1

   Boil Fish and Potatoes

   • In a medium pot, combine the fish, potatoes, 4 cups of water, 1/4 tsp turmeric powder, and 1/2 tsp salt.
   • Bring to a boil over medium-high heat.
   • Cook for 10-12 minutes, or until the potatoes are fork-tender and the fish is cooked through and opaque.
   • Drain the water completely using a colander and let the fish and potatoes cool down for about 10 minutes.
2. 2

   Sauté Aromatics

   • While the fish and potatoes cool, heat 1 tbsp of oil in a small pan over medium heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the ginger paste, garlic paste, and green chilies. Cook for another minute until the raw smell disappears and it becomes fragrant.
3. 3

   Prepare the Cutlet Mixture

   • Peel the cooled potatoes and mash them in a large mixing bowl until smooth but with some texture remaining.
   • Carefully remove any skin and bones from the fish, then flake the meat with a fork.
   • Add the flaked fish, the sautéed onion mixture, red chili powder, garam masala, chopped coriander leaves, lemon juice, and 1 tsp of salt to the mashed potatoes.
   • Gently mix everything until just combined. Do not overmix, as this can make the potatoes gummy.
4. 4

   Shape and Chill the Patties

   • Divide the mixture into 12 equal portions.
   • Roll each portion into a ball and then flatten it into a round or oval patty, about 1/2-inch thick.
   • Place the shaped patties on a plate or baking sheet and refrigerate for at least 30 minutes. This step is crucial to help them firm up and prevent breaking during frying.
5. 5

   Coat the Cutlets

   • Set up your coating station. Place the beaten egg in a shallow bowl and the breadcrumbs in another.
   • Dip each chilled patty first into the egg, ensuring it's fully coated, and let any excess drip off.
   • Immediately transfer the patty to the breadcrumbs, pressing gently to coat it evenly on all sides.
6. 6

   Shallow Fry to Perfection

   • Heat 1/2 cup of oil in a wide, heavy-bottomed pan over medium heat. The oil is ready when it shimmers.
   • Carefully place 3-4 coated cutlets in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes per side, until they are a deep golden brown and crispy.
   • Remove with a slotted spoon and place on a wire rack or a plate lined with paper towels to drain excess oil.
   • Repeat with the remaining cutlets.
7. 7

   Serve

   • Serve the fish cutlets hot with mint chutney, tomato ketchup, or a simple onion salad.