Goan Fish Cutlets

Name: Goan Fish Cutlets
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: goan
Ingredients: 500 g fish (firm white fish, boneless if possible); 500 ml water (for boiling fish); 2 pcs onion (medium, very finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 5 pcs garlic (cloves, minced); 2 pcs potato (medium, boiled and mashed); 3 tbsp cilantro (finely chopped); 1 pinch turmeric powder; 1 tsp red chili powder; 1 pinch garam masala; 1 pinch black pepper; 1 tbsp lemon juice; 0.5 tsp salt (for the cutlet mixture); 2 pcs egg (beaten); 1 cup bread crumbs; 3 tbsp oil (for shallow frying)

RATING

4.3/5(47)

TASTE SCORE

8/10

These crisp Goan fish cutlets are packed with flaky fish, onions, green chili, and warm spices, then pan-fried until golden. They make a lovely snack or side with lime wedges and a simple salad.

PREP

25m

COOK

20m

SERVES

1 PIECE

295 cal

SERVINGS

METHOD · 6 STEPS

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.
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.
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.
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.
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.
serve
Serve the cutlets hot.

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 and cool the boiled fish well before mixing, or the cutlets can turn loose and soggy.
2
Flake the fish finely and check carefully for tiny bones so the cutlets shape evenly and eat smoothly.
3
Finely chopped onion is important here; larger pieces can release water and make the mixture crack while frying.
4
If the mixture feels sticky, chill the shaped cutlets for 15 to 20 minutes before egging and crumbing.
5
Press the breadcrumbs on firmly so the coating stays put during shallow-frying.
6
Fry in a single layer with space around each cutlet so the crust turns crisp instead of steaming.
7
A final squeeze of lime right before serving brightens the fish and balances the fried crumb coating.