Kerala Fish Cutlet

Fish Cutlet

I first tasted fish cutlets after my marriage. My mother in law is known for her cutlets. Her beef and fish cutlets are two things that I always look forward to during my India trip. So I got the recipe from her and made these cutlets. It’s a very easy recipe and since fish gets cooked pretty fast, it doesn’t take much time also.

If you haven’t tried fish cutlets yet, do give it a try. I do hope you will like it.

Please read notes section before you proceed with the recipe

Fish Cutlet
Recipe type: Appetiser, Starter, Snack, Finger Food
Cuisine: Indian, South Indian, Kerala
Serves: 4-5
  • Kingfish - ½ kg
  • Crushed ginger & garlic - 1 tablespoon each
  • Green chilli - 2,3
  • Onion - 1 medium
  • Garam masala - ½ teaspoon
  • Pepper powder - ½, 1 teaspoon
  • Boiled potato - 1 medium
  • Egg white - 1 egg
  • Bread crumbs - 1 cup
  • Salt - to taste
  • Oil
  • Curry leaves
  1. Wash & clean the fish. Boil fish with crushed ginger & garlic, green chillies & curry leaves. Remove the bones from the fish & mince the fish.
  2. Heat oil in a pan & and saute onion. Add minced fish & stir. Add salt & pepper. Stir well. Add garam masala. Cook for 5 more minutes. Mash the boiled potatoes. When the fish mix cools, add mashed potatoes, mix well & make small balls.
  3. Beat the egg white. Dip the fish balls in egg white & roll with bread crumbs. Deep fry in oil.
The shaped cutlets can be stored in the freezer for a month. Bring to room temperature before frying. I used coconut oil for cooking and sunflower oil for frying. If you use fish fillet for this, you dont have to worry about the bones.

I tried making this cutlets with frozen fish fillet and it worked out well.

Though I prefer deep frying for cutlets, you can also shallow fry them if you like.


  • Liz

    Could you please send me the recipe for the garam masala that you use

    • Maria

      Hi Liz

      Thanks for dropping in and sorry for the delayed reply.

      Garam masala recipe – now that’s a tough one :). Though I make garam masala at home, I dont use a correct measurement as such.

      Anyways I will give you a rough idea.

      I usually take equal amounts of clove, cardamom, cinnamon & fennel. I also add a few pepper corns and 1 leaf of star anise. Heat a pan and dry roast this spices, till the fennel becomes slightly brown, say 3-4 minutes, but make sure it doesnt get burnt. Let it cool completely. Grind it to a fine powder using the smallest jar of the blender.

      This is how I make it. Anyways, I will try to measure it the next time I make it :)

  • vijaya

    when i use tinned tuna,should i cook(saute) it as mentioned?

    • Maria

      Hi Vijaya

      I usually cook tinned tuna but for a lesser time.

  • Aswathy

    Maria, i made this with Tuna and everybody loved it. But one of my husband’s friend was asking whether there is any (veg) substitute for Egg white (for coating). Can you help me?

    • Maria

      Hi Ashwaty

      Thanks for trying out this recipe.

      Yes, there is a substitute for egg white. Make a thin paste with maida (all purpose flour) and water and coat the cutlets in that instead of egg white. May be you can mix 2 tbsp of maida with 2-3 tbsp of water, the batter should be thin, but not watery.

      Hope this helps.

      Take care

      • Aswathy

        Thanks Maria, for that tip. Shall try it out next time.

        The fish cutlets i made following ur recipe was a huge hit in my husb’s office and i’m very busy directing the ladies to your site. :)

        • Maria

          Hi Aswathy

          Thanks a lot dear for recommending my site to others. Hope they too will like the recipes :)

          Thanks again…


  • Aarthyjoseoh

    i made these cutlets chechi just now and they r tasting yummmmmmmmmyyyyyyyyy…sorry for using a smalll word yummmyyyyyy…..

    • Maria Jose

      Thanks Aarthy! Glad you liked it :)


    • Shijoy

      vry good

      • Maria Jose

        Thanks Shijoy!

  • Anila Madhavan

    I am a regular at your site and of course a fan of your recipes. But have not commented till now. I tried these cutlets today and my hubby can just not stop praising me! :D So I decided that I should definitely thank you today. Great job Maria! :)

    • Maria Jose

      Hi Anila,

      I’m really happy to know that you are a regular here. Nice to hear that the cutlets were liked by your family :)

      Thank you so much for taking time to post a comment here.


  • Linda

    Great job Maria..

    I visit your website almost everyday..Have tried few dishes..
    Yesterday, I had tried out the fish cutlet for the first time & they came out excellent :) My husband is a foodie & he also loved them…
    Would post some pictures later[Am not good at clicking pix :(]
    Your recipes are my making my job easier..
    thank you once again..


    • Maria Jose

      Hi Linda,

      Thanks a bunch dear for your comment. I’m glad that you find the recipes here helpful :)


  • Pretty Renju

    Hi Maria……Just tried your fish cutlet.It was really awesome….thank you

    • Maria Jose

      Thanks a lot Pretty for your comment :) I’m glad you liked the cutlet!

  • Jelsy Joji

    hi maria,

    should the fish be boiled in water along with ginger..garlic…?? ..if so then how much water do u prefer?

    • Maria Jose

      Hi Jelsy,

      yes, it has to be boiled in water. I think you can use around 3/4 – 1 cup water for the same.

      Hope your cutlet comes out well.


  • Sneha

    Hi Maria!!
    This is a brilliant recipe and turned out very well for me. Thank you for sharing. As mentioned here i used 3/4th cup of water to boil the fish with the spices and after steaming there was still some water left which i threw . Is that okay?? Also the crushed spices should that be discarded once fish is cooked or must be used with the fish? I used the spices , is that the right way?

    • Maria Jose

      Hi Sneha,

      Thank you so much for the comment :) Good to know that you liked these cutlets.

      If there is excess water, you can either continue cooking till the water is absorbed, so that all the flavour goes into the fish.

      Crushed spices can be used along with the fish, no need to discard it.