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Crispy on the outside with a spiced, flaky fish and potato filling. These classic Goan cutlets, coated in semolina and shallow-fried to perfection, are a delicious appetizer or side dish, capturing the authentic flavors of coastal India.
For 6 servings
Boil Fish and Potatoes
Prepare the Cutlet Mixture
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Crispy on the outside with a spiced, flaky fish and potato filling. These classic Goan cutlets, coated in semolina and shallow-fried to perfection, are a delicious appetizer or side dish, capturing the authentic flavors of coastal India.
This goan recipe takes 55 minutes to prepare and yields 6 servings. At 284.63 calories per serving with 21.84g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Shape and Coat the Cutlets
Shallow Fry the Cutlets
Serve
For a lower-fat option, bake the cutlets instead of frying. Arrange them on a baking sheet lined with parchment paper, spray with a little oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp.
Add finely chopped or grated vegetables like carrots, peas, or bell peppers to the mixture for added nutrition and texture. Ensure you squeeze out any excess water from the vegetables before adding.
If you don't have rava, you can use breadcrumbs or crushed cornflakes for a different kind of crispy coating.
The fish used in these cutlets, especially fatty fish like mackerel, is a great source of Omega-3s, which are essential for brain health and reducing inflammation.
Fish is a high-quality protein that is crucial for building and repairing tissues, muscle development, and overall body function.
The potatoes provide complex carbohydrates, which are the body's primary source of energy, making these cutlets a satisfying and energizing snack.
A serving of two Goan Fish Cutlets contains approximately 280-320 calories, depending on the type of fish used and the amount of oil absorbed during frying.
They can be part of a balanced diet. The fish provides excellent protein and omega-3 fatty acids. However, they are shallow-fried, which adds fat and calories. For a healthier version, consider baking or air-frying them.
Firm, fleshy white fish are ideal. Kingfish (Visvon), Mackerel (Bangdo), Pomfret, or even canned tuna (drained well) are excellent choices that are traditionally used in Goan cuisine.
Yes, you can prepare and shape the cutlets, coat them, and store them in an airtight container in the refrigerator for up to 24 hours before frying. You can also freeze the uncooked patties for up to a month.
The most common reason is excess moisture in the fish and potato mixture. Ensure they are drained very well and cooled completely. Chilling the shaped patties before frying also helps them hold their shape.