Fish Cutlet Recipe - by egourmetstore

Recipes, Articles, Gourmet Shoppe and More

Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service

Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes

Rate Recipe

Review Recipe

Printer Friendly

Fish Cutlet

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :0:3
Cals/Serving    :56

Ingrediants

1 pound freshwater fish (with bones removed)
1 teaspoon ginger paste
1 tablespoon lemon juice
1 medium green chile
1 egg white
2 tablespoons corn flour
1 tablespoon coriander leaves -- chopped
1 teaspoon cumin
1 teaspoon coriander seed powder
1 pinch cinnamon stick powder
1 teaspoon garlic paste
1 medium onion -- chopped finely
Salt -- to taste
Cooking oil -- for deep-frying

Preparation

Make diagonal slits on the fish and then steam it for ten minutes. Remove from heat and gently mash it along with the remaining ingredients. Make dough into walnut-sized balls and flatten slightly.

In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet.

Let fry for two minutes and then turn upside down. Both sides must be golden brown. Do not fry for too long as the taste can become slightly bitter.

Serve hot. It is a good appetizer.