Chettinad Fish Cutlet
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.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Fish and Potatoes
- b.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.
- c.Drain the water completely. Let the fish and potatoes cool down.
- d.Once cool, peel the potatoes and mash them smoothly. Flake the fish with a fork, carefully removing any bones.
- 2
Step 2
- a.Create the Chettinad Masala
- b.In a small, dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, and cloves.
- c.Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them.
- d.Remove from heat and let the spices cool completely. Grind them into a fine powder using a spice grinder or mortar and pestle.
- 3
Step 3
- a.Cook the Cutlet Mixture
- b.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.
- c.Add the ginger-garlic paste, green chilies, and curry leaves. Sauté for 1 minute until the raw aroma disappears.
- d.Stir in the freshly ground Chettinad masala and the remaining 1/4 tsp of turmeric powder. Cook for 30 seconds.
- e.Add the flaked fish and mashed potatoes to the pan. Mix gently to combine everything well.
- f.Cook for 2-3 minutes, allowing the flavors to meld. Turn off the heat.
- g.Stir in the salt, lime juice, and chopped coriander leaves. Transfer the mixture to a bowl and let it cool to room temperature.
- 4
Step 4
- a.Shape and Coat the Cutlets
- b.Once the mixture is completely cool, divide it into 12 equal portions.
- c.Shape each portion into a round or oval patty, about 1/2-inch thick.
- d.Place the beaten egg and breadcrumbs in two separate shallow dishes.
- e.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
Step 5
- a.Shallow Fry the Cutlets
- b.Heat 6 tbsp of oil in a wide, non-stick pan over medium heat.
- c.Once the oil is hot, carefully place 3-4 cutlets in the pan, ensuring not to overcrowd it.
- d.Fry for 3-4 minutes on each side until they are golden brown and crisp.
- e.Remove the cutlets with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
- f.Repeat with the remaining cutlets, adding more oil if necessary.
- 6
Step 6
- a.Serve
- b.Serve the Chettinad Fish Cutlets hot with a side of mint chutney, ketchup, or onion rings and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a firm-fleshed fish like kingfish (seer), tuna, or cod so it holds its shape and doesn't become mushy.
- 2Ensure the potato and fish mixture is completely cool before you shape the patties. A warm mixture can cause them to break apart while frying.
- 3For an extra crispy coating, you can use Panko breadcrumbs or double-coat the cutlets: dip in egg, then breadcrumbs, then again in egg, and a final coat of breadcrumbs.
- 4Do not overcrowd the pan when frying. This lowers the oil temperature and can make the cutlets soggy and oily.
- 5The shaped and coated cutlets can be refrigerated for up to 4 hours before frying. This helps them firm up and hold their shape better.
- 6Adjust the number of dried red chilies and green chilies to control the spice level to your preference.
Adapt it for your goals.
Vegetarian
Replace the fish with 400g of crumbled paneer or two boiled and mashed raw bananas for a delicious vegetarian version.
HealthierHealthier
For a lower-fat option, bake the cutlets in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer at 180°C (360°F) for 12-15 minutes.
CoatingCoating
Instead of breadcrumbs, try coating the cutlets with coarse semolina (rava) or crushed cornflakes for a different crunchy texture.
Why this is on our healthy list.
Rich in Lean Protein
Fish is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Omega-3 Fatty Acids
Fatty fish like kingfish and tuna are rich in omega-3 fatty acids, which are known to support heart health, reduce inflammation, and improve brain function.
Anti-inflammatory Spices
The Chettinad masala blend contains spices like turmeric, black pepper, and cloves, which are packed with antioxidants and have potent anti-inflammatory properties that can help combat oxidative stress.
Frequently asked questions
A single serving of three Chettinad Fish Cutlets contains approximately 350-400 calories, depending on the type of fish used and the amount of oil absorbed during frying.