Fish Cutlet recipe
Fish- 1-lb (clean & cut into pieces)
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt- 1/2 tsp
Medium onion- 1 (quartered)
Ginger- 1/2 inch piece
Garlic- 3 cloves
Green chilies- 2
Ground black pepper- 1 tsp
Egg whites from 2 eggs (loosely beaten)
Dried bread crumbs- 2 tablespoons
Oil for deep-frying
Pouch the shark pieces with red chili powder, turmeric
and salt until cooked.
Drain and crumble the fish.
Set aside.
Grind the ginger, garlic, green chilies & onions coarsely.
Fry this mixture in 2 tablespoons of oil until the raw smell vanishes from
it.
Add this fried mixture to the crumbled fish with ground
black pepper and mix well.
Make walnut sized balls out of this fish mixture and
dip them in the egg white.
Coat with breadcrumbs.
Deep-fry them in hot oil until golden brown.
Drain the
excess oil on paper towels.
Serve warm.
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