In my earlier posts of Goan Fish Curry & Masala Crab I had mentioned how for me, earlier, non vegetarian food meant only chicken and mutton and how in the last few years I have begun to relish fish. I am lucky that my daughter and husband also like fish, so now a days we make fish in various forms like Steamed , Baked, Deep Fried , Pan Fried & in Curry. Fish Cutlets is another dish which is a fishy favourite at home.
So Last week when I bought Fish for Recheado Masala fish, I bought some for cutlets too. Fish Cutlets , also known as Fish Patties or Fish cakes are known as “Almon” . Almon comes from Portuguese name Almondegas de Peixe which means “Fish meatballs”. Fish Cutlets are a good choice for a party as an appetiser as you can prepare it before hand and fry it at the time of serving.
I prefer Mackerel over other fish to make fish cutlets due to its flavour and texture. Fish Cutlets are quick to make, once you have good mackerel.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
piece
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- Wash and clean the fish.
- In a pan covered with a lid, cook fish with a pinch of turmeric, 1 teaspoon vinegar, 1 teaspoon salt & 1/4 cup water for about 5 minutes or till the water dries.
- When the fish cools down, shred the fish.
- Mix onions , green chilli , coriander , salt and egg
- Divide the mix into 8 equal balls and shape it into a flat cutlet
- Roll the cutlet in semolina and keep it in the fridge
- Before serving, roll the cutlets in semolina again and pan fry
- Serve hot with mint chutney
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