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Friday, October 11, 2013

Bengali style fish cutlet

For Madhuleena
SG taught me how to make fish chops, today he taught me to make Bengali style fish cutlet like the way my MIL makes them. Here's how:
  1. Make a paste of garlic, ginger,onion, green chilies, cilantro, a little salt.. Keep aside.

  2. Start with firm, white fish fillet (bhetki/barramundi, cod, tillapia, pollock etc). Make thin slices if you need to. Rub freshly squeezed lime juice, salt and ground black pepper.
  3. Dip the fish in egg wash (add a little paste and salt to it and beat well). Take 1/2 tsp of paste and coat evenly on one side of the fillet. Next, coat with breadcrumbs. This ensures the paste doesn't fall out or dissolve into the egg wash while frying.
  4. Dip into the  egg wash and breadcrumbs once again for a crisp coat later. (You can save the unfried cutlets in an airtight container for frying later)
  5. In the meantime, let cooking oil heat in a small kadai or deep fryer. Deep fry and serve hot with your favorite chutney.

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