Spicy Fish Croquettes/ (Macher cutlet)

fish cakeWhen we got married, my husband, despite being a Bong, did not like fish (blasphemous, I know). On the other hand, yours truly, in true Bong style, loved it. The health factor aside, just thinking of the rich melting flavors of fish was enough to make me whip up recipes that he would like, and maybe even love to eat. I started with fish cutlets (croquettes really, but we Bongs call it cutlets), and zing!!! Success!!

This is a true connoisseur’s delight. If you are looking for healthy food, this is not it. So I am not even going bother charting the nutrition count. However, this scores a 10/10 in flavor count. The fact that it’s a very easy recipe helps too.

Fish Cutlets

  1. 2 cans of chunk light tuna or any other boneless fish (if the fish has bones, debone it)
  2. 2 Medium potatoes boiled and mashedfish recipe
  3. 1 onion chopped very small
  4. 1 tsp. ginger paste
  5. ½ tsp. garlic paste
  6. 4 green chilies chopped small (optional)
  7. ½ tsp. red chili/cayenne powder
  8. ¼ tsp. amchur (mango) powder [substitute: 2 tsp. lime juice]
  9. 1 cup fresh cilantro (coriander leaves)
  10. 1’ cinnamon stick roasted and ground
  11. 2 green cardamoms roasted and ground
  12. 2 cloves roasted and ground
  13. Salt to taste
  14. ½ sp sugar
  15. A pinch of baking powder
  16. 2 cups of bread crumbs
  17. 2 eggs
  18. 1tbsp.lemon juice
  19. 1tbsp.olive oil
  20. Oil for deep-frying

Directions:

  • Boil the potatoes and mash till soft.
  • Mix fish and all the ingredients from 3 to 15. Knead lightly.
  • Heat 1tbsp. olive oil in a skillet and fry the fix mixture for about 3 minutes, stirring continuously.
  • Add the previously mashed potato. Keep mixing and stirring for another 2-3 minutes.recipes for fish
  • Take off the heat and cool.
  • Break eggs in a small plate and whisk.
  • Spread out the bread crumbs evenly on a plate.
  • Make small balls of the fish mixture, shaping them into flat balls.
  • Dip them in the egg and roll in breadcrumbs.
  • Deep fry.

Serve with tomato ketchup and green/red chutney or sauces.

Note: You can use ready-made garam masala powder.

You can also substitute cardamom with nutmeg powder ( about a quarter of a nutmeg should suffice).

Refrigerate the fish balls before frying. It helps retain their consistency and stops them from breaking up in oil.

Let me know what you think.

 

4 comments for “Spicy Fish Croquettes/ (Macher cutlet)

  1. May 18, 2012 at 6:06 AM

    Sounds great. My kids love fish sticks and I usually buy the frozen kind but I’d like to make fish cutlets from a scratch. Any tips on how to debone fish properly ? Did you mean big cardamoms or small cardamoms?

    • May 18, 2012 at 10:49 AM

      Hi Amrita!!! Welcome!
      Boil your choice of fish – 1/2 kg fish (about a 1 lbs) in 1/2 cup water and 1/2 tsp of salt till soft (about 3-5 min). You can also microwave it.

      Cool, then mash the fish lightly with a fork, and pick the bones. Buy fish that has just one spinal bone, start to finish, or those which have least number of bones in them.
      Green Cardamom it is. I will correct that :)

  2. May 18, 2012 at 3:38 PM

    Lovely recipe … Happy weekend :-)

    • May 18, 2012 at 9:03 PM

      Thanks CJ! You too :))

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