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Fish Cutlets

These homemade Fish Cutlets are a delightful snack or appetizer that offer a crispy exterior with a tender, flavorful center. A perfect comfort food that’s customizable and easy to prepare!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 cutlets
Course: Appetizer, Snack
Cuisine: American, South Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups mashed potato Make it creamy with a touch of butter!
  • 1 6 oz can tuna, drained and flaked Try using quality brands like StarKist or Bumble Bee.
  • 1 tbsp minced cilantro Fresh herbs elevate the flavor.
  • 1 tbsp finely grated ginger Adds warmth and zest.
  • 1 piece Thai green chile, finely chopped Or use jalapeño for an extra kick.
  • 1 tbsp minced red onion or shallot Adds sweetness.
  • 0.5 tsp ground turmeric A little goes a long way.
  • 0.25 tsp ground cayenne Adjust according to your heat preference.
  • 1 tsp kosher salt Or to taste; feel free to start small.
  • 1 large egg Helps bind the mixture.
  • 0.5 cups breadcrumbs Panko is recommended for extra crunch.
  • Ghee or oil For frying; ghee adds a rich flavor.

Method
 

Preparation
  1. In a large bowl, stir together the mashed potato, drained tuna, cilantro, ginger, chiles, onion, spices, and salt using a fork. Mix until thoroughly combined, ensuring there are no large clumps of tuna. Taste the mixture and adjust salt as needed. Once the seasoning is right, whisk in the egg.
Forming the Cutlets
  1. Spread the breadcrumbs on a plate. Scoop the mixture by 1/4-cupfuls and flatten it into 1/2-inch-thick circles between your palms to form cakes. Coat each cake by pressing it into the breadcrumbs on both sides. Place them on a separate plate and chill for at least 1 hour.
Cooking
  1. In a large skillet over medium heat, heat 2 tablespoons of ghee or oil until shimmering hot. Ensure the oil is hot enough, or the cutlets will absorb oil instead of frying nicely.
  2. Carefully slide half of the fish cakes into the hot oil. Avoid crowding the pan; you need space to flip them. Fry for about 6 minutes until golden brown, flipping once halfway through.
  3. Remove the cooked cutlets and place them on a paper towel-lined plate to absorb excess oil. Repeat with remaining cakes.

Notes

These Fish Cutlets can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months. Serve with tangy dipping sauces for added flavor!