So I made fish cutlets for a pot-luck I had with some loved ones. I want to share the recipe here because it's a pretty good recipe. Before I start let me give you the tips first.
Tip 1: Use good fish. I would recommend tenggiri fillet
Tip 2: Make sure you finely chop the ingredients
Tip 3: Have some sort of gadget to mash potatoes
Tip 4: Pat the breadcrumbs well onto the patties
Ok so this 'finely chop' thing is not really my style. However it was indeed good to realise that I actually do have a patient bone in my body - because 'finely chop' I did!
What you need:
2 big potatoes
200g fish fillet
1 tsp salt
1 tsp chilli powder
2 tbsp oil for frying
1 clove garlic - finely chopped
1cm ginger - finely chopped
1 shallot - finely chopped
1 red chilli - finely chopped
2 tbsp chopped coriander (stalks and leaves)
1 tsp lime or lemon juice
1 egg, beaten
1/2 cup dry breadcrumbs
150ml oil for frying
What to do:
1) Wash the potatoes with skin on and put them in a saucepan and cover with water. Boil in lightly salted water until tender about 20 minutes. Drain and return the potatoes to the pan and reheat for a minute to dry off any excess moisture. Peel and mash the potatoes while they are still hot.
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| Not necessary to cover the pot with a lid |
2) Rub 1/2 tsp salt and 1/2 tsp chilli powder on the fish. Heat 2tbsp oil in a pan over medium heat and fry the fish about 3 minutes per side. Remove from pan and set aside. Cool slightly before flaking the fish coarsely.
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| This is 200g. I used a weighing scale to get the measurement right. How would I know how much is 200g right? |
3) Combine the mash potatoes and the fish with the remaining salt and chilli powder, garlic, ginger, shallot, chilli, coriander, lime juice and half the beaten egg.
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| Make sure the potatoes are mashed well for this you need some sort of potato masher thingy. Good for releasing stress. |
4) Form the mixture into oval shaped patties and dip in remaining egg and breadcrumbs, patting them well. Shake off excess.
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| Don't make them too round - oval shape is better when it comes to frying the sides get fried easily as opposed to a round shape. |
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| Tip 189: Use a shallow dish to lay out the breadcrumbs. Use one hand to dip the cutlet in egg first then same hand to dip in breadcrumbs. Use the 'dry' hand to take some breadcrumbs from the bowl and sprinkle over while turning the cutlet with 'wet' hand and coating all around. |
5) Heat 150ml oil in a frying pan and fry the cutlets over medium heat until golden brown - about 2 minutes per side. Drain on paper towels.
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| All set for my pot luck! |
Note: You can make the patties up to several hours ahead and keep in refrigerator. Prior to frying just remove from refrigerator for ten minutes.
