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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.
Prepare Fish and Potatoes
Create the Chettinad Masala
Cook the Cutlet Mixture
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.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 382.28 calories per serving with 29.47g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Shape and Coat the Cutlets
Shallow Fry the Cutlets
Serve
Replace the fish with 400g of crumbled paneer or two boiled and mashed raw bananas for a delicious vegetarian version.
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.
Instead of breadcrumbs, try coating the cutlets with coarse semolina (rava) or crushed cornflakes for a different crunchy texture.
Fish is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
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.
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.
It can be part of a balanced diet. The fish provides lean protein and omega-3 fatty acids, and the Chettinad spices have anti-inflammatory properties. However, it is shallow-fried, which adds fat and calories. For a healthier version, consider baking or air-frying the cutlets.
Yes, absolutely. To air-fry, lightly spray the coated cutlets with oil and cook at 180°C (360°F) for 12-15 minutes, flipping them halfway through, until they are golden and crispy.
Firm, white-fleshed fish are ideal as they hold their shape well. Kingfish (Seer), cod, tuna, and mackerel are excellent choices. You can also use canned tuna (drained well) for a quicker preparation.
Yes. You can prepare the mixture and shape the cutlets up to a day in advance and store them in an airtight container in the refrigerator. Coat them in egg and breadcrumbs just before frying for the best texture.
This usually happens for two reasons: the mixture was too moist, or it was not cooled completely before shaping. Ensure you drain the boiled fish and potatoes very well. Also, chilling the shaped patties for at least 30 minutes before frying helps them firm up and hold their shape.
This recipe goes great with these complete meals
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
