Goan Fish Cutlets with Ladi Pav

Instructions

1. 1

   Boil Fish and Potatoes

   • Place the fish fillets and whole potatoes in a pot. Add enough water to cover them completely.
   • Add 1/4 tsp of salt and a pinch of the turmeric powder to the water.
   • Bring to a boil and cook for 10-15 minutes, or until the fish is opaque and flakes easily, and the potatoes are tender when pierced with a fork.
   • Drain the water thoroughly and let the fish and potatoes cool down completely. This is crucial to prevent the cutlets from breaking.
2. 2

   Prepare the Cutlet Mixture

   • Once cooled, peel the potatoes and mash them in a large bowl until smooth.
   • Gently flake the cooked fish with a fork, carefully removing any bones. Add the flaked fish to the mashed potatoes.
   • Add the finely chopped onion, green chilies, ginger paste, garlic paste, the remaining salt (1 tsp), turmeric powder, Kashmiri red chili powder, and garam masala.
   • Finish by adding the chopped coriander leaves and fresh lime juice. Mix gently with your hands until just combined. Avoid overmixing, which can make the mixture pasty.
3. 3

   Shape and Coat the Cutlets

   • Divide the mixture into 12 equal portions.
   • Take one portion, roll it into a smooth ball, then flatten it into a round patty about 1/2-inch thick.
   • Spread the rava (semolina) on a flat plate. Carefully place each patty in the rava and coat it evenly on all sides, pressing gently to ensure the coating adheres well.
   • Place the coated cutlets on a separate plate. For best results, refrigerate them for 20-30 minutes to help them firm up.
4. 4

   Shallow Fry the Cutlets

   • Heat the oil in a wide, non-stick skillet or pan over medium heat. The oil is ready when it starts to shimmer.
   • Carefully place 3-4 cutlets in the pan at a time, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on each side, until they are a deep golden brown and perfectly crisp.
   • Remove the cooked cutlets with a slotted spatula and place them on a wire rack to drain any excess oil. This keeps them crispier than using paper towels.
5. 5

   Serve

   • Serve the Goan fish cutlets hot with a side of tomato ketchup, green chutney, or as part of a larger meal.