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FISH CUTLETS Recipe

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This recipe for FISH CUTLETS is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. vegetable oil
1/4 C. diced onions
1 t. minced ginger
1 minced green chili
1 sprig curry leaves, minced
1 can (6 ozs.) tuna or salmon
1 medium potato, peeled, boiled and diced small
1-2 T. minced fresh mint leaves
1-2 T. minced fresh cilantro
Juice from 1 lemon or lime
Salt, to taste
1 egg
1/2 c. or so panko bread crumbs
Paprika/cayenne pepper (optional)
Oil, for frying
Directions:
Directions:
Heat 1 T. oil in a pan. Add onions and stir fry until fragrant. Add ginger, chili and curry leaves. Cook for 2-3 minutes. Add canned fish and cooked potatoes, stir well. Reduce heat to low and cook for 2 more minutes. Remove from heat, add mint, cilantro, lemon or lime juice and salt, a little at a time, adjusting to taste. Let cool, then form into small balls.
Heat a few inches of oil in a fryer/wok. Beat e3gg in a shallow bowl. Place panko (seasoned with paprika or cayenne, if desired) into another shallow bowl. Dip fish balls into the egg, then roll in panko. Deep fry three or four at a time, just until they turn golden-brown, 2-3 minutes.
Place in a strainer basket until cool. Can be frozen after fried and baked to reheat.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Shereen was one of the three finalists in the 2013 "Top Home Chef" competition sponsored by the Arizona Republic Newspaper.
This is one of the dishes she prepared for the judges.

 

 

 

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