Kerala Fish Cutlet

Fish Cutlet

Course: Appetiser, Finger Food, Snack, Starter
Cuisine: Indian, Kerala, South Indian
Servings: 4 -5
Author: Maria Jose Martin
Print Recipe


  • 1/2 kg Kingfish
  • 1 tbsp each Crushed ginger & garlic
  • 2-3 Green chilli
  • 1 medium Onion
  • 1/2 tsp Garam masala
  • 1/2 - 1 tsp Pepper powder
  • 1 medium Boiled potato
  • 1 Egg white
  • 1 cup Bread crumbs
  • Salt
  • Oil
  • Curry leaves


  • Wash & clean the fish. Marinate cleaned fish with crushed ginger & garlic, green chillies, curry leaves and salt. Add 1/2 cup water to this and bring it to boil.
  • Reduce the flame and cook till the fish is done and water is dried. Remove the bones from the fish and mince it with a fork or a wooden spoon.
  • Heat oil in a pan & and add onion. Cook till it softens, no need to brown.
  • 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 and mix well.
  • Shape the cutlets. Beat the egg white. Dip the shaped cutlets in egg white & roll with bread crumbs.
  • Heat oil in a deep pan on medium - high. Once the oil is hot enough (not smoking), reduce it to low -medium. Add cutlets and fry till it's golden brown on both sides.


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.