17 Responses to “Fish Cutlets”

1. knfernz Says:
   October 21st, 2008 at 7:48 pm

   You could also use tin tuna or tuna lite. Drain the excess water & you are good to go

   [Reply]

2. nazreena 27 Says:
   November 9th, 2008 at 2:16 pm

   fish fillet fried with chilly powder tumeric power and salt lime juice a few drops bread crumbs 1 packet
   1 potaoes boiled and mashed
   self rasing flour 1 cup
   after the fish has been fried mashe it with a fork
   finely eggs i besten salt a pinch
   mix the self rasing flour and bread crumbs with the flor and the fish mashed the potatoed with a fork
   and roll and flatten the thing on palm you are done

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3. Tina Says:
   February 10th, 2009 at 9:57 pm

   Hi,
   Can you please suggest if i can do without egg white as I am allergic to eggs.

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4. anuja Says:
   February 11th, 2009 at 2:02 pm

   Hi Tina,

   Here are a few alternatives:

   1. Heat up some white rice with water and cook till it forms a paste (very little).
   2. Rice powder diluted iwth a little water.
   3. Cornstarch diluted with water.
   4. Never tried it but looks promising – Silken Tofu mashed to form a smooth paste.
   5. And like Nazreen mentioned above, mashed potatoes.

   Hope one of these appeal to you:)

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5. Tina Says:
   February 16th, 2009 at 5:34 pm

   Hi Anuja,

   Thanks for your reply and also the amazing recipes you put here.I love your recipes as they are less oily / greasy and healthy.

   Tina

   [Reply]

6. Ankita Says:
   April 6th, 2009 at 5:16 pm

   Hi,

   I would like to know if the cutlets can be baked in an oven as an alternative to frying on pan. If yes, for how many minutes?

   Thanks

   Ankita

   [Reply]

7. manila Says:
   April 21st, 2009 at 10:53 am

   I deep fry mine.

   To what Ankita asked, I haven’t done it myself but baking should be fine. I think 220°C should be an apt temperature. I would suggest that grilling will be better than baking. Since all the ingredients are precooked you just have to grill till the outer layer becomes crisp and brown. You will need to baste it with very little oil, to make it nice and crisp.

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8. Renu Says:
   August 25th, 2009 at 11:28 pm

   Can i try this with salmon?
   will it taste equally good?

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   anuja Reply:
   August 27th, 2009 at 5:05 pm

   We are sure that Salmon would taste just as good if not better!

   [Reply]

9. shamyy Says:
   November 10th, 2009 at 9:06 am

   hi, i tried this cutlet, but it didnt turnout well. the cutlets Separate into many pieces, then my mom ask me to add in egg yolks then it was fine. is it ok to add egg yolk? why its turn out that way?

   [Reply]

   

   hetal Reply:
   November 10th, 2009 at 3:20 pm

   Hi Shamyy,

   Sometimes, if the fish is cooked a little longer than necessary, it tends to be a little dry. It is perfectly ok to use the egg yolks.

   [Reply]

10. Brindha Says:
    May 24th, 2010 at 8:16 am

    I love fish and also it has got lots of health benefits, thank you for suggesting me to cook fish cutlet with less oil,wonderful preparation.

    [Reply]

11. Lydia Says:
    July 14th, 2010 at 6:18 pm

    Can fish cakes/cutlets be baked? Yes they can. I make crab cakes and they bake beautifully. Here’s what I do. Line a heavy baking tray with parchment paper (prevents cakes from sticking also makes for easy clean up). Brush the parchment paper lightly with oil — reason for that: helps brown the cakes. Half way thru flip them over. Takes about 20/25 minutes at 350. I have not tried broiling them for the simple reason I’d be concerned they would get too dry. I’m including my Crab Cake recipe. I love it and hope you will too.

    3 tins crab meat (I buy from Costco)– drain thoroughly
    Mix together:
    2 tbs. green corriander, finely chopped
    1 tsp. dry mustard
    1 tsp. Worstershire sauce
    1 tsp. Hot Sauce — Tobasco
    2 eggs beaten
    2 tbs. Mayo
    1/2 cup Panko bread crumbs — more if you need
    Salt and pepper to taste
    Juice of 1/2 or 1 lemon
    Plus: Saute the following 3 ingredients. Cool, then add to above ingredients.
    2 medium onions finely chopped and sauted until translucent
    Add 1 or 2 green chillies finely diced
    1 heaped tsp. of ginger garlic paste
    Add to mixture above
    Lightly toss in the crab meat and bread crumbs.
    Chill
    Form into cakes — approx. 15 — Note: I don’t roll them in breadcrumbs here
    Place on parchment paper lightly greased. Bake at 350 for approx. 20/25 minutes. Flip half way thru.

    This recipe was the result of many experiments. A combination of the Maryland Crab Cake infused with an Indian flavor. ENJOY

    [Reply]

    

    anuja Reply:
    July 16th, 2010 at 5:28 pm

    Hi Lydia,
    My weakness is seafood…so thanks for that recipe

    [Reply]

12. Lydia Says:
    July 16th, 2010 at 5:59 pm

    Welcome. Let me know how you like them.

    [Reply]

13. Kanchan Says:
    August 26th, 2010 at 1:50 am

    I tried with shrimp/prawn (with slight variation) and it came out really good

    http://www.bestofkanchan.com/indian-recipes/prawn-shrimp-cutlet/

    -Kanchan.

    [Reply]

14. Pooja Says:
    September 2nd, 2010 at 4:46 pm

    Hi,
    Can these be frozen?
    Thanks

    [Reply]

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