Goan Fish Cutlet Pao

Name: Goan Fish Cutlet Pao
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: goan
Ingredients: 400 g fish fillet (boneless, firm white fish); 500 ml water (for boiling fish); 1 pcs onion (medium, finely chopped for cutlet mixture); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 tbsp coriander leaves (chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt (divided); 1 tbsp lemon juice; 150 g potato (boiled, peeled, mashed); 1 pcs egg (beaten); 1 cup bread crumbs (divided); 0.5 cup oil (for shallow frying); 4 pcs pao (small); 1 pcs cucumber (small, thinly sliced); 4 tbsp mint chutney (for spreading)

RATING

4.4/5(65)

TASTE SCORE

9/10

Spiced fish cutlets tucked into soft pao with onion, cucumber, and a swipe of chutney make this Goan street-style sandwich wonderfully satisfying. It is crisp outside, flaky inside, and easy to put together for a light meal.

PREP

25m

COOK

25m

SERVES

1 PIECE

694 cal

SERVINGS

METHOD · 7 STEPS

boil · ~8 min
Boil the fish until just cooked.
1.Add fish fillet and water to a pan over medium heat.
2.Cook until the fish turns opaque and flakes easily, 6 to 8 minutes.
3.Lift the fish out, cool slightly, and flake it well with a fork.
TIPDo not overcook the fish or the cutlets will turn dry.
saute · ~5 min
Cook the aromatics for the filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add chopped onion, green chili, ginger, and garlic.
3.Cook until the onion softens and smells sweet, 3 to 4 minutes.
4.Add turmeric powder, red chili powder, garam masala, black pepper, and half the salt.
mix · ~3 min
Make the fish cutlet mixture.
1.Add the flaked fish and mashed potato to the pan.
2.Mix in coriander leaves, lemon juice, and the remaining salt.
3.Cook for 1 to 2 minutes until the mixture comes together.
4.Transfer to a plate and cool enough to handle.
TIPA slightly dry mixture shapes better and stays crisp while frying.
prep · ~5 min
Shape and crumb the cutlets.
1.Divide the mixture into 4 equal portions.
2.Shape each portion into a flat oval cutlet.
3.Coat each cutlet lightly with a little bread crumbs.
4.Dip in beaten egg and coat again with the remaining bread crumbs.
fry · ~8 min
Shallow fry the cutlets until crisp.
1.Heat the remaining oil in a wide pan over medium heat.
2.Place the cutlets in the hot oil without crowding the pan.
3.Fry until golden and crisp on one side, 3 to 4 minutes.
4.Turn and fry the other side for 3 to 4 minutes more.
5.Lift out and rest briefly.
TIPKeep the heat at medium so the crumbs brown evenly without burning.
assemble · ~4 min
Assemble the pao.
1.Slice each pao open without cutting all the way through.
2.Spread 1 tbsp mint chutney inside each pao.
3.Add 1 fish cutlet, a few onion slices, and a few cucumber slices.
4.Press gently so the filling sits neatly inside.
serve
Serve the Goan Fish Cutlet Pao right away.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the boiled fish well before flaking so the cutlet mixture does not turn wet and loose.
2
Cool the fish-potato mixture before shaping; warm mixture breaks and sheds crumbs in the oil.
3
If the mixture feels soft, chill the shaped cutlets for 15 to 20 minutes before breading and frying.
4
Use thin, even onion and cucumber slices in the pao so the cutlet stays the main texture.
5
Toast the pao lightly before filling if you want extra structure and less chutney soak-through.
6
Rest fried cutlets on a rack, not paper towels, to keep the breadcrumb coating crisp.
7
Assemble just before serving or the chutney and salad will soften the crust of the cutlet.