Serves 4
Ingredients
Wash & clean the fish. Boil fish in one cup water(without salt). Drain and remove the bones / thorns from the fish and then
shred it, ensure that there are not thorns.
Heat oil in a pan & and sauté onion till translucent then add the ginger garlic paste. Add minced fish & stir. Add salt & pepper. Stir well. Add garam masala. Cook for 3 more minutes. Take off flame and cool then add the grated the boiled potatoes, egg yolk and mix well so that all ingredients are well mixed. Make equal size small balls. Flatten each ball to make cutlets.
Beat the egg white. Dip the fish balls in egg white & roll with bread crumbs.
Heat oil in a broad frying pan. Shallow them on one side till golden brown then flip them gently and fry till that side too is golden brown. 
Ingredients
500 Grams Surmai Fish
1 Teaspoon Ginger Garlic Paste
2 -3 Green Chillies - finely chopped
1 Medium Onion -finely chopped
¼ Teaspoon Garam masala
¼ Teaspoon Pepper powder
1 Medium Boiled Potato - grated
1 Egg - separated
1 Cup Bread Crumbs
Salt - to taste
1 Teaspoon Oil
Other Ingredients
Oil as required for frying
Method
1 Teaspoon Ginger Garlic Paste
2 -3 Green Chillies - finely chopped
1 Medium Onion -finely chopped
¼ Teaspoon Garam masala
¼ Teaspoon Pepper powder
1 Medium Boiled Potato - grated
1 Egg - separated
1 Cup Bread Crumbs
Salt - to taste
1 Teaspoon Oil
Other Ingredients
Oil as required for frying
Method
shred it, ensure that there are not thorns.
Heat oil in a pan & and sauté onion till translucent then add the ginger garlic paste. Add minced fish & stir. Add salt & pepper. Stir well. Add garam masala. Cook for 3 more minutes. Take off flame and cool then add the grated the boiled potatoes, egg yolk and mix well so that all ingredients are well mixed. Make equal size small balls. Flatten each ball to make cutlets.
Beat the egg white. Dip the fish balls in egg white & roll with bread crumbs.
Serve with sliced tomatoes, lemon and a sprinkle of coriander leaves.
Labels: Fish, Cutlets, Appetizer, Amuse Bouche, Fish Friday, Surmai Fish
Labels: Fish, Cutlets, Appetizer, Amuse Bouche, Fish Friday, Surmai Fish
- Kerala Style Surmai Fish Cutlets from Sneha's Recipe
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- Steamed Salmon with Fennel from Karen's Kitchen Stories
I had to look up Surmai...I see it is a King Mackerel. I caught a King Mackerel in Florida and it was scrumptious!!!
ReplyDeleteWhat lovely little patties, Sneha! These would be perfect as a party appetizer!
ReplyDelete