Fish cutlets, patties, or kebabs, no matter what you call them. They’re super versatile, healthy, and seriously delicious!
Serve them with rice, quinoa, tucked into a bun with salad, or just as they are with a side of ketchup.
Simple, satisfying, and full of possibilities!
They’re a family favorite and kid-friendly. Kids particularly love them as a sandwich in a bun or between slices of bread.
So let’s get to it…
Ingredients You’ll Need
- Boneless fish filets (any variety you prefer)
- Salt, to taste
- Black pepper
- Chili flakes
- Turmeric
- Coriander powder
- Garam masala or ground whole spices
- Lemon
- Ginger garlic paste (or use powdered ginger as an alternative)
- Medium onion
- Green chilli
- Eggs
- Bread slices
- Olive oil
- Fresh coriander leaves
For the exact measurements, jump straight to the recipe card at the bottom of the page.
How to Make Fish Cutlets
Prepare the breadcrumbs: Take a few slices of bread and blend them in a food processor to make breadcrumbs. Transfer the breadcrumbs to a plate and set them aside.
Prepare the fish mixture: Wash the fish fillets, cut them into small pieces, and put them into the food processor. Add all the spices and blend until the fish is finely ground and well mixed with the spices.
After grinding fish fillets, add 2 eggs, lemon juice, chopped green chili, onions, coriander leaves (save some for garnish), some breadcrumbs, and ginger-garlic paste.
Mix everything well, then shape the mixture into medium-sized patties.
Fry the patties: Heat oil in a pan over medium heat. In the meantime, take a small bowl, beat the remaining 2 eggs for an egg dipping. Dip each fish patty into the beaten egg, then carefully place it in the hot oil. Fry until golden brown on both sides.
Repeat the process for all the patties.
Serve: Garnish with the leftover coriander leaves and serve hot, however you like—on rice, quinoa, in buns, as a side, or simply on their own.
How to Freeze Fish Cutlets (Without Them Sticking Together!)
One of the things I love about these fish cutlets is that you can make a big batch and store them super easily. They keep well in the freezer for up to a month—maybe even longer—but I’d recommend using them within a month for the best flavor.
Here’s exactly how to store them:
1. Pre-freeze individually
Place the uncooked cutlets in a single layer on a tray. Making sure they’re not touching. Pop the tray into the freezer for a couple of hours or just until they’re nice and firm or completely frozen.
2. Transfer to the store
Once they’re solid, move them into a ziplock bag or any freezer-safe container. Since they were frozen separately, they won’t stick together, so you can grab exactly as many as you need, whenever you want.
Pro tip: Don’t skip the pre-freeze! If you toss them straight into a bag, they’ll stick together in one big clump, and pulling them apart later is no fun.
When you’re ready to use them: Just cook or reheat straight from frozen, no need to thaw. Super quick, super easy, super tasty.
Fish Cutlets (Patties or Kebabs)
Description
Equipment
- Food Processor
Ingredients
- 1 kg boneless fish filets any variety you prefer
- ½ teaspoon salt adjust as per your taste
- ½ teaspoon black pepper
- ½ teaspoon chili flakes
- ½ teaspoon turmeric
- ½ teaspoon coriander powder
- ½ teaspoon garam masala ground whole spices
- 3 tablespoons lemon
- 1 tablespoon ginger garlic paste or use powdered ginger as an alternative
- 1 medium-sized onion
- 1 green chilli finely chopped
- 4 eggs
- 3 bread slices
- ½ cup olive oil
- Fresh coriander leaves
Instructions
- Prepare the breadcrumbs: Take a few slices of bread and blend them in a food processor to make breadcrumbs. Transfer the breadcrumbs to a plate and set them aside.
- Prepare the fish mixture: Wash the fish fillets, cut them into small pieces, and put them into the food processor. Add all the spices and blend until the fish is finely ground and well mixed with the spices.After grinding fish fillets, add 2 eggs, lemon juice, chopped green chili, onions, coriander leaves (save some for garnish), some breadcrumbs, and ginger-garlic paste.Mix everything well, then shape the mixture into medium-sized patties.
- Fry the patties: Heat oil in a pan over medium heat. In the meantime, take a small bowl, beat the remaining 2 eggs for an egg dipping.Dip each fish patty into the beaten egg, then carefully place it in the hot oil. Fry until golden brown on both sides.Repeat the process for all the patties.
- Serve: Garnish with the leftover coriander leaves and serve hot, however you like—on rice, quinoa, in buns, as a side, or simply on their own.
