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.
|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.
|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.
|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.
|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.|
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.
|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.