Quick-Fix Fish Cutlets

Shanti Petiwala
Shanti Petiwala|
Last updated on Jan 12th
Who doesn’t love quick-fix meals? And when it is crunchy, spicy, savoury (chatpata) and fried what more can one ask for? I discovered tinned tuna during my childhood when one of my mum’s friends had made some amazing Tuna-Mayo sandwiches and cutlets. I savour the taste of fish cutlets in general and this is a super easy way of making them without all the trouble of going to the market, cleaning the fish and cooking it. I like to use the tuna preserved in oil – it is tastier and lends a softer texture to the dish. All you need to do is bind the flaked fish with spices and coat in bread crumbs and shallow fry.
  • Prep Time0Minutes
  • Cooking Time20Minutes
  • Serves0people

Recipe Ingredients

  • 100 ml tin of Tuna
  • or any other fish (preferably preserved in oil)
  • ½ an Onion minced
  • 1 Green chilli minced
  • ĵ inch Ginger minced
  • ĵ tsp minced Garlic
  • A handful of Coriander minced
  • 1 tbsp Lime juice
  • 1 Egg
  • ĵ cup Bread crumbs
  • Salt and pepper to taste
  • 3-4 tbsp Oil

Recipe Preparation

  1. Strain tuna and using a fork, flake it lightly. Transfer this to a bowl along with onion, chili, ginger, garlic and coriander.
  2. Mix and add salt, pepper and lime juice. Add beaten egg and combine well. Heat enough oil in sauce pan to deep fry patties.
  3. Deep fry tuna patties until nice brown and crunchy, by making flat patties of tuna mixture and coating them with breadcrumbs.
My Tip: I have also used shredded leftover fried fish to make this dish. So it is quite versatile.