Bhetki fish(I used seabass, or any white fish) : 4-5 pieces
Potato : 2 (medium)
Onion (medium) : 2 (finely chopped)
Ginger-garlic paste : 2 tblsp.
Garlic cloves : 2(pounded), Ginger : 1"
Black Peppercorns : 6-7
Green chilli : 2 (finely chopped)
Fresh coriander leaves (chopped)
Red chilli powder : 2 tsp.
Chaat masala powder : 1 tblsp.(optional- gives a tangy flavour)/lemon juice : 2 tblsp.
Worcestershire sauce : 4-5 tsp.
Egg : 2(beaten)
Breadcrumbs : as needed(apprx. 1/2-1 cup)
Salt to taste
Butter : 1 tblsp.
Oil for deep frying
- First boil the fish pieces. To boil, place the fish in a saucepan and cover it up with water (just enough to cover the fish). Pound the garlic cloves and ginger and add it in the water, along with the peppercorns. Bring it to a boil and cover and simmer for 5 minutes or until the fish is done. Let it cool down.
- Meanwhile, boil the potatoes too in pressure cooker or anyway you like. Cool and mash them too.
- Remove the fish from the water, take out the bones and skin. Put all the flesh in a bowl and mash finely.
- In a pan, heat butter, add chopped onions, fry till brown, add green chilli, ginger-garlic paste, mashed potato, mashed fish, coriander leaves, all dry powders and worcestershire sauce. Add salt to taste. Mix very well stirring vigorously for 5 minutes. Remove from heat and allow to cool for few minutes. Frying fish in the butter will remove any raw fish smell.
- Make cutlets from the mixture, give shape as desired, round or oval or flat. Take a small lump, press between your palms and flatten them until you get your desired shape. Don't make them too thick, otherwise it won't cook through.
- Take a flat bowl of beaten eggs with a pinch of salt and another plate of breadcrumbs. Take each cutlet, dip in egg and immediately roll in breadcrumbs. Repeat it once again, dip in egg and roll again in breadcrumbs. This process will make them more crunchy and crispy.
- Heat the oil for frying in a deep pan or kadai, deep fry the cutlets in batches of 3-4 on a medium heat. When evenly brown on all sides, take out with a slotted spoon and drain on kitchen paper.
- Serving suggestion : Cut onions, cucumber and tomatoes in thin slices and serve cutlets with them and with your preferred sauce or bengali kasundi. Serve with tea or as an appetizer.
She has a full post on Bengali Kasundi and the pic is also from her blog.
- Make lots of cutlets at one time, fry as much needed and store rest in the freezer for up to a week. This saves a lot of time.
- When you fry the cutlets in the oil, avoid turning them immediately, they might break.Wait for few minutes and always fry in medium heat.