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Here is an easy to make and healthy recipe for Fish Cutlets which was sent in by one of our viewers – Sandhya. This delicious cutlet, or patty can be eaten as an appetizer or as a substantial meal – try it in a burger.

Prep Time: 25 minutes
Cook Time: 10 minutes (depending on size of skillet)
Serves: 4

Ingredients:

Tilapia (or any other fish) – 2 fillets, approx 1/2 lb.
Onion – 1 medium, finely chopped
Ginger/Garlic paste – 1 Tbsp
Green Chilies – to taste, finely chopped
Cilantro Leaves – 5 sprigs, finely chopped
Egg Whites – 2
Lemon Juice – 1 Tbsp
Salt – to taste
Red Chili Powder – to taste
Garam Masala – 1 tsp or to taste
Bread Crumbs – approx 3/4 cup
Oil – 2 Tbsp

Method:

1. Wash and drain fish fillets well.
2. Heat non-stick skillet on medium heat.
3. Cook fillets without oil for 3-4 minutes on each side (until fully cooked).
4. Remove fillets into a bowl and allow to cool.
5. With a fork, open up the fish (flake it).
6. Add in Onions, Ginger/Garlic Paste, Green Chilies, Cilantro, Salt, Red Chili Powder, Garam Masala & Lemon Juice.
7. Mix well (you can use your hands to mix). Taste and adjust salt or other spices.
8. Add in Egg Whites and mix.
9. Add in Bread Crumbs until you can form a nice patty with the mixture.
10. Form patties with the mixture according to your desired size.
11. Heat a non-stick skillet and pan fry the patties using a little Oil on both sides until golden brown.
12. Serve hot with chutney or ketchup.

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37 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

   [Reply]

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.

   [Reply]

   

   Sandhya Reply:
   May 14th, 2011 at 10:58 pm

   i think egg is used as a binding agent. try using little flour or more bread crumbs..

   [Reply]

   

   Anonymous Reply:
   January 6th, 2012 at 12:09 pm

   mayo might work.

   [Reply]

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:)

   [Reply]

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.

   [Reply]

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

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

   [Reply]

   

   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]

    

    hetal Reply:
    September 4th, 2010 at 3:31 pm

    Hi Pooja,

    We have not tried to freeze these cutlets but because of their flaky consistency, they make break apart. You might want to try it out on one or two just to see. We’d love to hear your feedback.

    [Reply]

15. khan Says:
    September 17th, 2010 at 3:54 pm

    hy guys must say ur recipes are awsome indeed….just some piece of advice for everyone out there please be very careful with fish as uncooked fish leads to diseases like GBS. I do not mean that its dangerous to eat fish at all but just consider the fact that even slightly raw fish leads to diseases which are life threatening..i know a friend who got GBS because of eating raw fish fortunate enough the person survived but after one whole year of total paralysis and is still recovering after 3 yrs, thank God.i am a fish lover myself but i am a little bit more careful as of recent.
    cheers

    [Reply]

    

    hetal Reply:
    September 18th, 2010 at 2:25 pm

    Hi Khan,

    Thanks for the warnings. Its good to keep it in mind when handling fish.

    [Reply]

16. martha Says:
    December 19th, 2010 at 11:20 am

    Hi!
    I was wondering if you also have a yummy fish tikka recipe! I always love eating it in restaurants but would like to prepare it at home as well!

    Thanks,
    martha

    [Reply]

    

    hetal Reply:
    December 21st, 2010 at 6:58 pm

    Hi Martha,

    Not yet, but we will put it on our list to do. Thanks!

    [Reply]

17. Merlin Says:
    December 20th, 2010 at 7:22 am

    hi…
    ur site is really helpful for me..thanks a lot for the recipes and videos..
    bk in kerala when we make fish cutlats we dont initially mix in the egg whites and bread crumbs..we add mashed potatoes in the mixture first..thn we mould them into desired shapes..then dip them in egg white,making sure all d sides are coated and finally we roll them in bread crumbs..we do make them in bulk and then freeze them…

    [Reply]

    

    hetal Reply:
    December 21st, 2010 at 6:43 pm

    Hi Merlin,

    Thanks for sharing your method. We’ll try it next time.

    [Reply]

18. anju Says:
    January 26th, 2011 at 10:13 am

    Can you please send me some healthy less faty sandwich recipes

    [Reply]

    

    anuja Reply:
    January 26th, 2011 at 9:18 pm

    Hi Anju,
    We do have sandwiches on our list
    Thanks for the feedback!

    [Reply]

19. Grace Says:
    August 25th, 2011 at 12:31 pm

    Hi Hetal & Anuja,

    I’ve tried many of your recipies and they all came out very well. Thanks much.

    I’ve been trying to make chicken patties that i can store and use when needed, I used this fish cutlet recipie as base but you know unlike fish, chicken becomes dry and tough wen cooked, so it did’nt give the desired result. Can you help?

    Thank you,
    Grace

    [Reply]

    

    hetal Reply:
    August 30th, 2011 at 1:52 pm

    Hi Grace,

    Maybe you can try shredded or ground chicken in the recipe but do not pre-cook it. The double cooking is what makes the chicken dry.

    [Reply]

20. Vikk Torr Says:
    September 8th, 2011 at 7:46 pm

    Hi! Hetal Anuja, This recipe for four, could you please advise how many patties (say just smaller than one which would “fit” in a burger-bun) will the ingredients make?

    I just want to figure out how many patties would each (of the four people) get to eat…..2, 3 or 4 each? I intend serving straight up…..i.e. without any buns but on their own.
    Thanks
    Vikk Torr

    [Reply]

    

    hetal Reply:
    September 8th, 2011 at 9:38 pm

    Hi Vikk,

    The recipe would make 4 patties so we say “serves 4″. However, we always assume you will have other items and it would not be eaten just on its own.

    [Reply]

    

    Vikk Torr Reply:
    September 9th, 2011 at 3:51 am

    Hey! Hetal, thanks for that. I reside in the UK and there are differences in descriptions in recipes and use of language, etc. Being a new learner, I have more questions on basics than the those who cook on a regular basis.
    Yours is a great site and what makes it so special is getting responses to questions so quickly. Just like knocking on the neighbours door and getting the right answer. Being of Indian origin, third generation bone in Kenya and living in the UK for the past 40 years, I have seen a lot of cooking programmes, your site inspired me to start cooking for myself…..I am already feeling the health and resultant well-being benefits.
    I always duscuss your site with all and sundry and cannot wait to share my (your) dishes with friends who have cooked for me! Whatever you guys do, Do Not Retire!!! You guys are the” anchor” for people like me (Eat your heart out Gordon Ramsey)

    [Reply]

    

    hetal Reply:
    September 12th, 2011 at 6:46 pm

    Hi Vikk,

    To us, no question is a silly question…especially for those who are learning. Thanks so much for your kind words .

21. Naina Says:
    May 29th, 2012 at 3:36 pm

    Can we add some binding agent other than eggs? I am severely allergic to eggs and your fish cutlet recipe looks so yummy. please advice what can I add other than egg.

    [Reply]

    

    hetal Reply:
    June 2nd, 2012 at 1:40 pm

    Hi Naina,

    We’ve always used eggs, but you can try a little corn starch or the other options are a boiled potato or potato flakes or mashed rice.

    [Reply]

22. Binds Says:
    February 28th, 2013 at 8:37 pm

    I made this yesterday and it was delicious! I didn’t have enough fish so used half potato too. Thanks.

    [Reply]

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