Fish Cutlets

Greetings from a sunny sunny sunny September day to all:)

It's been long time that I just couldn't post anything....

Okey no further delays, here we go with a recipe from a beautiful land, land of perfect beaches and sea; Malaysia !

Fish Cutlets

These indian style fish cutlets can be served as a first course, a light meal, a teatime snack or as a dish served with rice.

There you go with ingredients:

-400 g potatoes

-200 g fish steak or fillet

-1 tsp salt

-1 tsp chilli powder (you may prefer curry powder instead)

-2 Tbsp oil for frying

-1 clove garlic, finely chopped

-1cm (5g) ginger, finely chopped

-1 shallot, finely chopped too

-1 green or red chill, finely chopped

-2 Tbsp (heaped) chopped coriander (stalks and leaves)

-1 tsp lemon or lime juice

-1 egg, beaten

-1/2 cup dry breadcrumbs

-150ml oil for frying

Follow these simple steps to prepare Fish Cutlets:

 

-Scrub the potatoes and boil in lightly salted water until tender- about 20 minutes. Drain and return the potatoes to the pan and reheat for a minute to dry of any excess moisture. Pell and mash the potatoes while they are still hot. Set aside.

-Rub 1/2 tsp salt and 1/2 tsp chilli powder on the fish. Heat 2 Tbsp oil in a pan over medium heat and fry the fish for about 3 minutes per side. Remove from pan and set aside. Cool slightly before flaking the fish coarsely.

-Combine the mashed potatoes and fish with the remaining salt and chilli powder, garlic, ginger, shallot, chilli, coriander, lime juice and half the beaten egg. (The mixture can be made up to this stage several hours ahead and refriggerated.)

-Form the mixture into small round or oval patties and dip in the remaining egg and breadcrumbs, patting them in well. Shake off excess.

-Heat half a cup of oilin a work or frying pan and fry the cutlets over medium heat until golden brown- about 2 minutes per side. Drain on  paper towels and if liked, serve with a mint dip.

Mint & Coriander Dip

This sauce feels really light, fresh-tasting and goes perfectly with the fish cutlets.

Make ready of 1/4cup fresh mint leaves, 1/4 cup coriander leaves, 1 green chilli, 1/2 small onion (40g), 2 Tbsp lime or lemon juice, 2 Tbsp water, 1/4 tsp salt, 1 tsp sugar

Wash the mint and coriander leaves and pat dry with paper towels. Roughly chop the herbs, chilli and onion. Place in the drum of a small electric food processor or blender with the remaining ingredients and whiz, not too finely. Alternatively, finely chop the herbs, chilli and onion and mix in a small bowl with the remaining ingredients. Adjust seasonings to taste and serve with the fish cutlets.