Indian Fish Cutlets

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 tin - white/light meat tuna flakes/chunk
  • 4 - bread slices
  • 1 - beaten egg
  • 1 cup - bread crumbs
  • 1/2 cup - chopped coriander
  • salt
  • 1/4 tsp - garlic-ginger paste
  • 1/4 tsp - cumin powder
  • 1/4 tsp - red chilli powder
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - pepper powder
  • 1 - finely chopped small onion
  • 1 tbsp - vinegar
  • 1- 2 - chopped green chilli
  • oil to shallow fry

How to Make Indian Fish Cutlets

  • Dry roast onions till transparent.
  • Add garlic-ginger paste and chillies and fry for a minute.
  • Separate brine from fish and add all the spice powders, vinegar, salt, chopped coriander, and the fried onion-garlic-ginger mix.
  • Immerse a bread slice in a bowl of water and squeeze it between your palms.
  • Add this to the fish mixture and repeat with the other slices.
  • Mash the mix together firmly with your hand (taking palm-size and squeezing out through the fingers of your clenched fist each time).
  • If it is too dry, add some brine.
  • Make golf ball-sized balls and press gently in your palm; roll out along the edge to make a flat round cutlet.
  • Repeat with the remaining mixture and then roll each cutlet in the beaten egg followed by bread crumbs, dusting off any excess crumbs.
  • Shallow-fry till golden brown on each side. Serve with any sauce of your choice.