Fish Cutlet

                                                                                  
This is no news that we Bengalis are avid fish eaters. Therefore, it is in our blood that we crave for different kind of fishes cooked in various forms. However, one reason that fish has a number of bones inside deters some people from having it. Hence for them who find it difficult to separate bones from the flesh, this cutlet would taste very good minus the hassle of removing bones as they have to be removed before cooking. 

                                                                  
Personally I found out that the fishes which have more number of bones ( Hilsa) taste better than ones with less bones. However, staying to the topic, here is the Fish Cutlet, which I hope would be liked by all. This quantity will make 15-20 cutlets.


Ingredients:
5-6 Rui/ Rohu fish or you can use any other boneless fish
2 Onions, finely chopped
4 Green chillies
1 tsp chopped Ginger
5 Garlic pods, chopped finely
1 tsp Garam masala
1 tsp Chilly powder
Salt to taste


Outer coating
3 Potatoes, boiled
2 tsp Ginger-garlic paste
1 tsp Pepper powder
Fistful of curry leaves
3 tbsp cornflour
4 tbsp Breadcrumbs


Method:
If you are using fish fillet then skip this boiling part otherwise boil fish pieces with some salt and cook till they are tender. Drain, discard the water and allow it to cool. Remove the bones from the fish and mince the fish. Peel off the skin of potatoes and add ginger-garlic paste, pepper powder, coriander leaves, curry leaves and salt. Mix well and mash to make a smooth dough.
In a heavy bottomed pan add oil and onion, green chilles, ginger, garlic and fry for a minute. Add minced fish and stir well. Add all the spices and fry till the mixture becomes dry. Allow the mixture to cool. Take a portion of mashed potato and make a ball and flatten into oval shape, stuff 2 tsp fish mixture in the center and shape into balls or square (like I did here). Dilute cornflour with water and dash of salt. Keep the plate ready with breadcrumbs near it. Dip each fish cutlet into cornflour mixture batter and then rolled into breadcrumbs. Now you can deep fry or shallow fry these in a frying pan till golden brown. Drain onto an absorbant paper. Serve these cutlets with ketchup or chutney and onion rings. I love to have these with mustard sauce.