Fish Cutlet



There were so many ways we can prepare fish based dishes to fit our family menu. Fish cutlets would be a good idea.  After few attempts, I manage to create this recipe. It’s simply delicious. You will definitely won’t stop with just 1 piece of cutlet. Prepare it ahead, keep it frozen and fry it whenever you wish to include the fish cutlet in your menu. Any type of fish with single center bone would be a good option.



Ingredients :

  • 400gm Fish slices (I used Ikan Tenggiri for this recipe)

Marinate the fish with some cumin powder and salt (10 minutes), then steam it for about 15 minutes or until the fish is well cooked.

  • 3 large potatoes ( boiled with little salt and mashed coarsely)
  • 1 onion (chopped finely)
  • 1 red chili (chopped finely)
  • 1/4 cup of coriander (chopped finely)
  • 1 tablespoon corn flour
  • Lime juice ( from half of the lime)
  • Dash of white pepper, black pepper,
  • Salt to taste
  • 1 egg and some breadcrumbs (for frying purpose)

How to prepare the cutlets :


Steam the fish slices : Add in a small piece of ginger and a star anise into the steaming water. (The fragrance of ginger and star anise will enhance the flavors of the fish.)  Let it cool, then remove the skin (if any) and the bones. In a bowl, mash the fish. Do not over scramble the fish fillet. Let it be in coarsely texture.

In boiling water, add some salt and boil the potatoes with the skin on (the skin will reduce the tendency of the potatoes from absorbing water, which will make the texture too sticky later).  Once well cooked, strain the water, remove the skin and mash it up coarsely will do. Do not mash it to a very fine texture.



Onion, chili and coriander leaves to be finely chopped. Mix altogether into a bowl with fish and potatoes. Add in juice from half of the lime ( it’s a key ingredient for this cutlet recipe).





Time to seasoning the mixture with right amount of spices to kick the taste further. Some salt ( do remember that salt been added at the initial stage of steamed fish and boiled potatoes). So add in some salt and do taste check. A pinch of grounded white pepper and black pepper will do. Add in the corn flour too. Using spatula, mix all the ingredients together. Do taste check at this stage.



20160217_145550Using hand, start to make the cutlet patties. A medium sized patties would be recommended. This recipes will make around 20 to 25 pcs of cutlets, depending on the sizes it has been shaped. Keep the patties in the refrigerator for about minimum 1 hour. This cooling process will let the soft patties to set firm and make it easy to handle it on the next process.




Beat well the egg in a bowl and in another separate bowl place the bread crumb ( 1 – 1.5 cup). Now dip the cutlets into egg and then coat it with bread crumbs. Ensure the patties surfaces is well coated with bread crumbs. Repeat the process till all  cutlet patties are coated.

In a frying pot, pour required cooking oil (deep frying). Heat the pot well and start frying.   Control the heat from high, medium and to low while frying. Occasionally turn those, so that the cutlets have the even golden brown color.



Delicious Fish Cutlets are ready……




Note :

For frozen purpose, you may store the bread crumbs coated cutlets in airtight container in freezer.

Tags: , ,

Leave a Reply