Fish Cutlets

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.

0 thoughts on “Fish Cutlets

  1. 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.

    1. 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.

  2. 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

    1. 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.

      1. 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)

  3. 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

    1. 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.

  4. 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…

  5. 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

  6. 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

    1. 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.

  7. 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

  8. 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.

  9. 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?

    1. 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.

  10. 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.

  11. 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

  12. 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

  13. 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:)

  14. 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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