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Fish cutlet

Ingredients

Fish slices - 2 (200 gms)

Potato (big) - 2 (150 gms)
Ginger - a small piece
Green chilli - 2
Garam masala - 1/4 tsp
Salt - as required
Egg - 2
Breadcrumbs - 100 gms
Oil - to fry

For poaching the fish

Onion (medium) - 1/2 piece

Sliced Carrot - 30 gms
Vinegar/lemon juice - 20 ml
Peppercorns - a few
Parsley - a sprig
Thyme - a few sprigs
Bay leaf - a piece
Salt - as required
Water - 1/2 litre

Method

1. Boil the ingredients given under "poaching" and simmer.

2. Add the cleaned fish slices. Cook for 10 minutes.

3. Remove the skin and the bone from the cooked fish and flake it gently.

4. Boil potatoes till done and mash finely without lumps.

5. Grate ginger, chop green chillies and add to the flaked fish along with garam masala

6. Add mashed potato and a spoon of egg to the prepared fish and gently mix all ingredients into a smooth ball.

7. Make small balls of the mixture, dip them in the egg and roll over sieved breadcrumbs.

8. Shape and gently fry till golden brown. Serve hot with tomato ketchup.

Note

Ginger, green chillies, and garam masala are optional.

R. SINGARAVELAVAN

(The writer is HOD, Catering Science and Hotel Management, S N R Sons College, Coimbatore. E-mail comments to cbemetro@thehindu.co.in)

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