Wednesday, February 28, 2024

Fish cutlet


A savoury ball of fish and potato mixture coated with breadcrumbs and fried in oil.


Canned tuna fish 200 Gms
Onions 1 medium
Potato 100 Gms
Eggs 2
Ground pepper 1 teaspoon
Salt to taste
Bread crumbs
Oil for frying


Open can of fish and drain the fluid off and save the fish.

Beat the eggs well until it froths and save.

Peel, clean and cut potatoes, boil them in water and mash them finely and set aside.

Fry diced onions in little oil until they turn golden.

Add the tuna fish, salt, pepper powder and stir well.

Then add the mashed potato and mix well until a homogeneous mixture is obtained.

Remove from fire and let it cool

Then make lime sized firm balls from this mixture and dip them in beaten egg, coat with bread crumbs.

Deep fry these balls in oil.

The canned fish is already cooked so less time is needed. You can make this dish with fresh fish but it will need more cooking. You also can use any other canned fish like mackerel, salmon etc of your choice.

Serve with: sauce or on its own as a snack, goes well with bread or rice