Fish Potato Cutlet

Boneless fish pieces added to mashed potatoes and other ingrediens
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Continental
Servings 3 people


  • 250 g Boneless Fish Pieces
  • 50 g All purpose flour Maida
  • Ginger garlic paste - 1 tsp
  • 200 g Potatoes
  • 2 tsp Green chillies finely chopped
  • 1 tbsp Onion Paste
  • 1 tbsp Cashew Paste
  • 1/2 tsp Red chilly powder
  • 100 g Corn flour
  • 1/2 cup Butter
  • Salt As reqd
  • 300 ml Refined oil
  • 6 nos Bread slices
  • 2 nos Poultry Eggs beaten


  • Boil potatoes, peel and mash into a fine paste.
  • Add half the butter taken, add a tsp of salt to the mashed potatoes and mix well.
  • Add boneless fish pieces, ginger-garlic paste, maida flour, onion paste, chopped green chillies, cashew paste, red chilly powder and sufficient salt to the above. Prepare a thick dough and mix and knead well.
  • Prepare circular and flat cutlets of about three inch size.
  • Take refined oil in a deep bottomed pan and heat. Roll the cutlets in beaten egg and corn flour. Add one by one to the boiling oil carefully and deep fry until they turn dark brown.
  • Apply remaining butter to all the bread slices on both sides and slightly fry them in a flat frying pan.
  • Serve the cutlets and the bread slices hot along with hot and sweet sauce.
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