ANGLO-INDIAN FISH CUTLETS
An easy recipe for simple Anglo-Indian Fish Cutlets. The Pepper and mint give it a very subtle flavour without overpowering it
Ingredients
3 potatoes boiled, peeled
and mashed well
½ Kg of any fleshy fish without
the bones
2 green chilies chopped finely
1 teaspoon pepper powder
2 teaspoons chopped mint leaves or 1 teaspoon dry mint
1 egg beaten well
3 or 4 tablespoons breadcrumbs
4 or 5 tablespoons oil
Salt to taste
Boil the fish in a little water and a little salt
for about 5 minutes. Remove from heat and cool. Crumble the fish with a fork
and mix it together with the potatoes, green chilies, pepper powder, salt and mint. Form into cutlets.
Heat the oil in a flat pan. When hot dip
each cutlet into the beaten egg, roll in breadcrumbs and shallow fry on low
heat on both sides till brown.
Serve as a side dish with rice and dhal or pepper water. Goes well with bread or dinner rolls too. These
cutlets could also be served as starters at a party.