I had posted a Mutton Cutlets recipe some time back and today thought would share with you how to make delicious Fish/Tuna Cutlets. Cutlets are perfect as a tea time snack, as an appetizer, are great finger foods and also stays really well frozen ( even for months!). So when you have unexpected guests, just defrost and fry them and it’ll taste as if it was just made fresh.. Freezing doesn’t compromise on the taste at all. Since this is a slightly time-consuming snack, I normally make a huge batch after dipping into the breadcrumbs, then divide and store them into different containers and freeze them.
Cutlets are a favorite among the young and the old. We love the cutlets piping hot…or rather let’s just say our impatience takes the better of us. Actually, we begin eating even before the cutlets are made. How? Well, the meat-onion-potato mixture (the mix before you dip it in egg and bread crumbs) is equally tasty and yumm. We would wait for my mother to go out of the kitchen while the mixture cools so that we could gorge on it. she returns to a much lesser meat mixture. She pretends she didn’t realize the mixture dwindles and we pretend like we’ve not even touched it. And then when she’s shaping them, we go and attack it again, but act like we are tasting the mixture for the 1st time.
Anyway, just thinking of the cutlets my mouth is watering. I can never have enough! I think I should just take a batch from the freezer and make them. Like NOW. Getting onto the recipe for tuna cutlets, this is what you need:
- Light Tuna – 4 cans
- Onions – 2
- Potatoes – 2 medium ones
- Green chillies – 8
- Garlic – 2 cloves
- Curry leaves – 10-15 chopped
- Black pepper powder – 1 tablespoon
- Garam masala – 1/2 teaspoon
- Salt, to taste
- Canola oil – for shallow frying
- Egg white – 1
- Bread crumbs – 1 cup
In a food processor (or using a knife), chop the onions, garlic, green chillies and curry leaves. Saute it in a non-stick pan without any oil. Keep stirring to prevent it from sticking to the bottom.
Meanwhile, drain all the water/oil from the can by pressing the lid down tightly into the tuna.
Once the onions are translucent (few minutes), add the tuna and saute for another couple of minutes till the tuna can smell disappears. Also, if you’re using tuna chunks, break it down into fine pieces.
Add salt, garam masala and pepper. Stir for another 2-3 minutes and take it off the flame. Allow the mixture to cool.
While that’s cooling, you can boil the potato. How? Well, just wash the whole potato without peeling the skin. And boil it in water for about 20 minutes.. Or else, put it into the pressure cooker for about 4-5 whistles. To test if the potato is done, insert a knife right into the center to see if it’s cooked. Then let it cool, peel off the skin and mash it using your hand or potato masher. Make sure there are no lumps.
Once the tuna cools, add mashed potatoes & mix the entire mixture properly. Check for salt and spice levels.
Make small balls and then press lightly with fingers to get an oval/round shape. Do all.
In a small bowl, beat the egg white. And in another bowl/plate, put in bread crumbs. For the next step you need both hands. Dip the tuna cutlet into the egg-white using your left hand, take it out from the egg using the same hand and place it into the bread crumbs. Now with your right hand, roll the cutlet in the crumbs. When you do this way, you make sure that the crumbs don’t get into the egg-white bowl and vice-versa. (This is when you freeze those cutlets, you don’t plan to make immediately).
Heat oil in a pan, enough for shallow frying (you can even deep fry but why add the extra calories n waste so much oil). And fry the cutlets on both sides till it’s a nice brown.
Serve hot with tomato/chilli sauce or with onion salad (thinly sliced onions mixed with salt, a drop of vinegar and chopped green chillies). You can even make cutlet sandwiches with it by placing it on a slice of bread and layer with onions, lettuce and a little Mayo and ketchup! 🙂
- After you dip the cutlets into the egg and roll in breadcrumb mixture, you can freeze them for even a month or two. They keep well. In order for these cutlets to not stick to each other while freezing, this is what I do : Take a big tray…and line the cutlets on it, such a way they are not touching each other. Cling wrap the tray. Once they freeze, you can take them out and put into ziplock bags or other containers and put it back into the freezer.
- When you want to use the frozen cutlets, just defrost them for about an hour and then fry them.