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Fish / Tuna cutlets
Prep Time
25 mins
Cook Time
20 mins
 
Servings: 25 cutlets /fish sticks
Ingredients
  • 16 oz 470g(1/2kg) tuna or any other fish
  • 3 medium sized potatoes boiled or baked
  • 3 tablespoons oil
  • 1 medium onion finely sliced
  • 2-3 green chillies finely chopped
  • 2 sprig curry leaves
  • 2 teaspoons ginger garlic paste
  • DRY SPICES:
  • 1 teaspoon garam masala/all spice mix
  • 1 and 1/2 teaspoon red chilly powder/paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon black pepper powder
  • salt to taste
  • 1-2 Eggs well beaten
  • Bread crumbs for coating
  • oil for deep frying
Instructions
  1. Drain all the water from the tuna. Pat dry with paper towel. (I emptied the tuna can onto a strainer and pressed the chunks gently with spoon to drain the water). Mash the potatoes with few small chunks and keep aside.
  2. Heat oil in a pan on medium high heat. Add onions + curry leaves + green chillies and sauté till onions becomes translucent. Add ginger garlic paste and all the dry spices and let it cook for additional minute. Add the drained tuna and salt and cook it till the mixture is dry. Add mashed potatoes and combine well. Taste and adjust the salt if needed.
  3. Once the mixture cools, shape it into stick, patty, or any style of your choice. Dip into the egg mixture and then in the bread crumbs.
  4. Deep fry on medium high heat till cutlets are golden brown. You know the the oil is ready when few bread crumbs added to oil sizzles and rises to the top.
Recipe Notes

This freezes well. To freeze: Line a baking sheet or tray with plastic wrap. Keep the bread crums coated cutlets on the tray leaves 1/2 inch space in between. Place in the freezer for about 30 minutes. Remove it and put everything in a freezer safe ziplock bag or box.

To thaw: Leave it in the refrigerator overnight, outside for 20 minutes or microwave for few seconds as needed.

If using any other fish, add some salt and pepper, lightly brush a pan with oil and cook the fish for about 3 minutes on each side.

Serve this with a side of green chutney, yogurt salad, hot maggie sauce or plain ketchup.