Sure! Here's a recipe for Fish Kabiraji Cutlet:
Ingredients :
- 500 grams boneless fish fillets (any white fish like sole, bhetki, or tilapia)
- 2 medium-sized potatoes, boiled and mashed
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Oil for deep frying
- For the batter:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- Salt to taste
- Water as needed
- Bread crumbs for coating
- Chaat masala (optional) for garnishing
- Lemon wedges for serving
Instructions:
1. In a bowl, marinate the fish fillets with ginger-garlic paste, lemon juice, turmeric powder, red chili powder, and salt. Let it rest for 15-20 minutes.
2. Heat oil in a deep frying pan or kadhai over medium heat.
3. In the meantime, prepare the batter by combining all-purpose flour, cornstarch, baking powder, salt, and enough water to make a smooth, thick batter. The consistency should be similar to pancake batter.
4. Dip each marinated fish fillet into the batter, ensuring it is coated evenly.
5. Roll the fish fillet in breadcrumbs, pressing gently to help them adhere well.
6. Carefully place the coated fish fillets into the hot oil and fry them until golden brown and crispy. Fry a few pieces at a time to maintain the oil temperature.
7. Once the fish cutlets are golden brown, remove them from the oil using a slotted spoon and drain excess oil on a paper towel.
8. Repeat the process for the remaining fish fillets.
9. Sprinkle some chaat masala (optional) over the cutlets for added flavor.
10. Serve the Fish Kabiraji Cutlets hot with lemon wedges and your favorite sauce or chutney.
Enjoy your delicious Fish Kabiraji Cutlets!
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