Quick-Fix Fish Cutlets
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
- 100 ml tin of Tuna
- or any other fish (preferably preserved in oil)
- ½ an Onion minced
- 1 Green chilli minced
- Äµ inch Ginger minced
- Äµ tsp minced Garlic
- A handful of Coriander minced
- 1 tbsp Lime juice
- 1 Egg
- Äµ cup Bread crumbs
- Salt and pepper to taste
- 3-4 tbsp Oil
- Strain tuna and using a fork, flake it lightly. Transfer this to a bowl along with onion, chili, ginger, garlic and coriander.
- Mix and add salt, pepper and lime juice. Add beaten egg and combine well. Heat enough oil in sauce pan to deep fry patties.
- 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.