Goan Fish Cutlets

1. 1
   boil · ~8 min

   Boil the fish until just cooked.

   1.Add the fish and water to a pan and bring to a gentle boil.

   2.Cook for 6 to 8 minutes, just until the fish flakes easily.

   3.Lift the fish out, cool slightly, and discard any skin or bones.

   4.Flake the fish well with your fingers or a fork.

   TIPDo not overcook the fish or the cutlets can turn dry.
2. 2
   mix · ~5 min

   Make the cutlet mixture.

   1.Add the flaked fish to a large bowl.

   2.Mix in the mashed potato, onion, green chili, ginger, garlic, and cilantro.

   3.Add turmeric powder, red chili powder, garam masala, black pepper, lemon juice, and salt.

   4.Mix well until the mixture holds together.
3. 3
   prep · ~7 min

   Shape the cutlets.

   1.Divide the mixture into 8 equal portions.

   2.Shape each portion into an oval or round cutlet.

   3.Beat the eggs in a shallow bowl.

   4.Place the bread crumbs on a plate for coating.

   TIPIf the mixture feels too soft, chill it for 10 minutes before shaping.
4. 4
   assemble · ~4 min

   Coat the cutlets.

   1.Dip each cutlet in the beaten egg.

   2.Coat it evenly with bread crumbs.

   3.Set the coated cutlets on a plate in a single layer.
5. 5
   fry · ~8 min

   Shallow-fry the cutlets until golden.

   1.Heat the oil in a wide pan over medium heat.

   2.Place the cutlets in the pan without crowding.

   3.Cook for 3 to 4 minutes on each side until crisp and golden brown.

   4.Transfer to a plate once both sides are cooked.

   TIPKeep the heat medium so the crumbs brown evenly without burning.
6. 6
   serve

   Serve the cutlets hot.

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