📝 About This Recipe
A quintessential relic of the British Raj, these fish cutlets are the perfect marriage of English sensibilities and Indian spice. Flaky white fish is poached and blended with buttery mashed potatoes, aromatic ginger, and green chilies, then breaded to a golden crisp. These savory morsels are a staple of railway clubs and Sunday luncheons, offering a nostalgic crunch that gives way to a melt-in-the-mouth interior.
🥗 Ingredients
The Fish Base
- 500 grams White Fish Fillets (Cod, Haddock, or Basa; skinless and boneless)
- 1/4 teaspoon Turmeric Powder (for poaching)
- 1/2 teaspoon Salt (for poaching)
The Mash and Aromatics
- 2 medium Potatoes (boiled, peeled, and mashed until smooth)
- 1 large Red Onion (very finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 2-3 Green Chilies (finely minced; adjust to heat preference)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garam Masala (for a hint of warmth)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Breading and Frying
- 2 large Eggs (beaten with a pinch of salt)
- 1.5 cups Breadcrumbs (fine dried breadcrumbs or Panko for extra crunch)
- 1 cup Vegetable Oil (for shallow frying)
👨🍳 Instructions
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1
Place the fish fillets in a wide pan with enough water to just cover them. Add the turmeric and 1/2 teaspoon of salt. Bring to a gentle simmer over medium heat.
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2
Poach the fish for 5-7 minutes until it flakes easily with a fork. Drain the water thoroughly and let the fish cool slightly.
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3
Once cooled, flake the fish with your fingers, ensuring you remove any stray bones. Squeeze out any excess moisture from the fish flakes to prevent the cutlets from becoming soggy.
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4
In a large mixing bowl, combine the flaked fish and the smooth mashed potatoes. The potato acts as the binder for the delicate fish.
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5
Add the finely chopped onions, ginger-garlic paste, minced green chilies, cilantro, black pepper, garam masala, and lemon juice to the bowl.
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6
Mix all ingredients thoroughly using your hands. Taste the mixture and add more salt if necessary. The mixture should be firm enough to hold its shape.
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7
Divide the mixture into 12 equal portions. Roll each into a ball and then flatten into an oval or round patty about 1/2 inch thick.
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8
Prepare your breading station: one bowl with the beaten eggs and another with the breadcrumbs spread out on a flat plate.
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9
Carefully dip each patty into the beaten egg, coating both sides, and then dredge it in the breadcrumbs. Press gently so the crumbs adhere well.
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10
Place the breaded cutlets on a tray and refrigerate for 15-20 minutes. This 'setting' time prevents them from breaking during frying.
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11
Heat the vegetable oil in a heavy-bottomed skillet over medium-high heat. To test, drop a breadcrumb in; if it sizzles immediately, the oil is ready.
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12
Shallow fry the cutlets in batches of 3 or 4. Do not overcrowd the pan. Cook for 3-4 minutes per side until they achieve a deep, golden-brown crust.
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13
Remove the cutlets with a slotted spoon and drain on paper towels to remove excess oil.
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14
Serve hot immediately while the exterior is at its crispiest.
💡 Chef's Tips
Ensure the mashed potatoes are completely dry and smooth; watery potatoes will make the cutlets fall apart. For a more authentic 'Club' flavor, add a pinch of cinnamon or clove powder to the spice mix. If the mixture feels too soft to shape, add 1-2 tablespoons of toasted breadcrumbs directly into the fish and potato mash. Chilling the shaped patties before frying is the secret to a professional finish and prevents cracking. You can use canned tuna (drained) as a quick substitute for fresh fish in a pinch.
🍽️ Serving Suggestions
Serve with a side of spicy Maggi Hot & Sweet Tomato Chilli Sauce or a sharp Mint Chutney. Pair with a simple onion and cucumber salad dressed with vinegar and black pepper. These make excellent 'Cutlet Sliders' when placed inside buttered dinner rolls with a smear of mustard. Serve alongside a steaming cup of Masala Chai for a classic Indian high-tea experience. A side of buttery mashed peas or a light coleslaw complements the fried texture perfectly.