Since I made my own breadcrumbs, I needed to incorporate it in a dish which called for the use of breadcrumbs and I decided I shall whip up a batch of these lovely fish cutlets. I didn't have any go to recipe for these cutlets and I just made up the recipe as I went along, using ingredients that I already had in my pantry or refrigerator.
For these cutlets I used spanish mackerel (ikan tenggiri) since it does not have fine bones and it is a much "meatier" fish. You may substitute with fish fillets.
Firstly, steam the fish. Before steaming the fish, I rubbed it with a pinch of turmeric and a little of ginger garlic paste. This is done to ensure that there is no fishy odor when you steam the fish. Steam the fish till it if cooked. Remove from heat and let it cool for a bit. Once its cool enough to be handled, remove skin and bones and flake the fish into smaller chunks.
Peel one medium sized potato and cut it into cubes and boil it till its tender. Once it is done, remove from water and mash it up with a fork.
Prepare all the other ingredients for the cutlets.
 |
| L-R: Onion, red chilli, coriander and spring onion |
Go on to prepare the ingredients to coat the cutlets. Beat one egg in a shallow dish and place breadcrumbs in another plate.
Heat oil in a wok/pan. Remove cutlets from refrigerator and start coating them. First coat it with the beaten egg and then roll it in the breadcrumbs. Repeat for the other cutlets.
Once the oil in the wok is hot enough, drop the coated cutlets into it and fry it till golden brown.
Remove from wok and place it on a kitchen roll to absorb the excess oil.
CRISPY FISH CUTLETS
To steam:
1/2 spanish mackerel (ikan tenggiri) (approx. 300g)
A pinch of turmeric
1/2 tsp ginger garlic paste
Other ingredients for cutlet:
1 potato, boiled and mashed
1 onion, finely diced
1 onion, finely diced
1 tsp ginger garlic paste
1 red chilli, deseeded and finely chopped
1 tbsp fresh coriander, finely chopped
1 tbsp fresh spring onion, finely chopped
1/2 tsp ground black pepper
Salt to taste
To coat:
1 egg, beaten
3/4 cup breadcrumbs
Method:
1) Rub the fish with a pinch of turmeric and ginger garlic paste and steam till it is cooked.
2) Let the steamed fish cool for a bit.
3) Once the fish has cooled, remove skin and bones and flake the fish into smaller chunks. Keep aside.
4) Prepare all the other ingredients for the cutlet.
5) Combine all the other ingredients with the flaked fish.
6) Make patties of desired shape and size. Refrigerate it for 15 minutes.
7) Prepare ingredients to coat the fish cutlets.
8) Remove the cutlets from the refrigerator.
9) Heat some oil in a wok.
10) Start coating the cutlets with the beaten egg and then roll in into the breadcrumbs.
11) Once the oil is hot enough, drop the coated cutlets and fry till golden brown.
12) Remove cutlets once their done and place it on some kitchen roll to absorb the excess oil. Serve while its still hot.
how u made d breadcrumbs?
ReplyDeleteYou just need to toast a couple of slices of bread till its really crispy and grind them. You can see the post before this to see how I did mine.
ReplyDelete