Ingredients with Measurements:
- 500g Bhetki fish fillet, boneless and skinless
- 2 medium-sized potatoes, boiled and mashed
- 1 medium-sized onion, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt to taste
- 1 egg, beaten
- 1 cup breadcrumbs
- Oil for frying
Special equipment needed:
- Food processor or blender
- Non-stick frying pan
Step-by-step instructions:
1. In a food processor or blender, add the Bhetki fish fillet and pulse until it turns into a fine paste.
2. In a mixing bowl, combine the fish paste, mashed potatoes, chopped onion, ginger paste, garlic paste, green chilies, cumin powder, coriander powder, red chili powder, garam masala powder, and salt. Mix well.
3. Take a small portion of the mixture and shape it into a cutlet.
4. Dip the cutlet into the beaten egg and then coat it with breadcrumbs.
5. Repeat the process until all the mixture is used up.
6. Heat oil in a non-stick frying pan over medium heat.
7. Fry the cutlets until they turn golden brown on both sides.
8. Remove from the pan and place them on a paper towel to remove excess oil.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- This recipe makes 10-12 cutlets.
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 20g
- Protein: 8g
Substitutions for ingredients:
- Bhetki fish can be substituted with any white fish like tilapia or cod.
- Potatoes can be substituted with sweet potatoes or yams.
- Green chilies can be substituted with jalapenos or serrano peppers.
Variations:
- Add chopped fresh herbs like cilantro or parsley to the mixture for added flavor.
- Add a teaspoon of lemon juice for a tangy flavor.
- Add a tablespoon of mustard sauce for a spicy kick.
Tips and tricks:
- Make sure the oil is hot enough before frying the cutlets to ensure they turn crispy.
- Use a non-stick frying pan to prevent the cutlets from sticking to the pan.
- If the mixture is too wet, add more breadcrumbs to thicken it.
Storage instructions:
- Store the cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the cutlets on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the cutlets on a bed of lettuce with a side of lemon wedges.
Garnishes:
- Garnish with chopped fresh herbs like cilantro or parsley.
- Serve with a dollop of tartar sauce or ketchup.
Pairings:
- Serve with a side of French fries or potato wedges.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- French fries or potato wedges
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the cutlets are falling apart while frying, add more breadcrumbs to the mixture to thicken it.
Food safety advice:
- Make sure the fish is fresh and has been properly cleaned before using it in the recipe.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
- Bhetki Macher Chop is a popular street food in Kolkata, India, and is often served as an appetizer or snack.
Flavor profiles:
- Spicy, savory, and crispy.
Serving suggestions:
- Serve hot with a side of French fries or potato wedges.
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Region: Indian