Halibut fish cutlets
Fish cutlets are very tasty. Everyone loves it. It is time consuming to make the cutlets. But it is worth the effort. I am making this cutlet in Asian style. If you omit the chili it will still be tasty.
Cutlets can be served for evening tea or as a starter of a main meal. It is excellent for a glass of chilled beer with friends.
Recipe summary For
Halibut fish cutlets
Preparation time: 40 minutes
Cooking time: 30 minutes
Serves : 5
Preparation
1. Cut 640 grams halibut fish into medium sized pieces. Marinate the fish with ¼ teaspoon turmeric powder and ¼ teaspoon salt.
2. I Steamed the for 10 minutes to save the omega 3 oil instead of boiling. Make sure that the fish is cooked by inserting a fork in it. Let the fish cool and the pull the flesh into very small pieces with a fork.
3. Boil 250 grams potatoes Mash them with a potato masher. Do not mash into a smooth paste but leave small pieces. Potato is our binding agent for the fish and other ingredients.
4. Chop 250 grams onion, 2 green chili, 2 sprigs Curry leaves, 6 garlic cloves and 17 gram ginger finely.
Method
Heat 2 table spoon of vegetable oil and heat it up. Reduce the heat to medium and add onion, green chili, Curry leaves, garlic cloves ginger, and lightly temper them for about
10 minutes, stirring frequently, so that they won’t get burnt. Take the pan off the heat and let the ingredients cool.
6.Add pulled fish, mashed potato, all the spices: 1 tsp chilli powder; ½ tsp garam masala powder; ½ tsp pepper powder and ½ tsp roasted cumin powder 1 tsp salt.
7. break the egg and remove the whites of the egg in a cup and set aside. Add the two yolks to the mixture. Mix all ingredients well. The mixture should not watery. It should be fairly dry.
8. Form round balls or oblong rolls or flat patties out of the mixture. These are out cutlets.
9. Beat the egg whites in the cup.
Spread 250 grams bread crumbs on a plate. Coat the cutlets in the egg white and then in the bread crumbs. When you have coated all of them you are ready to fry them. If you like you can give another coat of egg white and bread crumbs.
Heat 1/3 cup oil in a large frying pan or a wok. Fry the cutlets in batches of five or six.
Note: For a party this can be made the previous night and place in the refrigerator. On the day of the party you can give coating of just bread crumbs and fry. It is ideal accompaniment for a drink. This can be made with canned fish too. You will get 24 round cutlets in a can.
Halibut fish cutlet is ready.
Recipe follows in detail with pictures.
Preparation time: 40 minutes
Cooking time: 30 minutes
Serves : 5
Ingredients
Main
640 gram Halibut fish
250 grams potato
Others
250 grams onion, finely chopped
6 garlic cloves finely sliced
2 green chili, finely chopped
17 gram ginger, finely chopped
2 sprigs Curry leaves, chopped finely
2 eggs
250 grams Bread crumbs
2 cup vegetable oil
1 tsp salt
Spices
1 tsp chilli powder
½ tsp garam masala powder
½ tsp pepper powder
½ tsp roasted cumin powder
2 eggs
Marinade for fish
¼ tsp salt
¼ tsp turmeric powder
Preparation
Cut the fish into medium sized pieces. Marinate the fish with turmeric powder and salt. Now we have to cook the fish.
We can either boil it steam it. I decided to steam it because only very little of the fish oil which is rich in omega-3, will be lost. I steamed it for 10 minutes.
Boiling also will take the same amount of time. You will have to make sure that the fish is cooked by inserting a fork in it. If it goes in smoothly, it means the fish is cooked. Let the fish cool and the pull the flesh into very small pieces with a fork. Break big pieces with your fingers. If there are big pieces it will be difficult form the balls.
I cooked the potatoes in the microwave with one table spoon of water for 3 minutes and after turning the potatoes over another three minutes. Let the potatoes cool. Peel and cut them into thick pieces. Mash them with a potato masher. Do not mash into a smooth paste but leave small pieces. Potato is our binding agent for the fish and other ingredients.
I cut onion garlic, ginger and curry leaves into small pieces in the food processor with the S blade. Do not make a paste. Just cut them into very small uniform sized pieces.
Method
In a large frying pan or a wok add 2 table spoon of vegetable oil and heat it up. When the oil is hot reduce the heat to medium and add onion, green chili, curry leaves, garlic and ginger and lightly temper them for about 10 minutes, stirring frequently, so that they won’t get burnt. Take the pan off the heat and let the ingredients
cool
Add pulled fish, mashed potato,
all the spices,salt and all the spices.
Take the whites of the egg in a cup and set aside. Add the two yolks to the mixture.
Mix all ingredients well. The mixture should not watery. It should be fairly dry.
Form round balls or oblong rolls or flat patties out of the mixture. These are out cutlets.
Beat the egg whites in the cup.
Spread bread crumbs on a plate.
Coat the cutlets in the egg white and then in the bread crumbs.
When you have coated all of them you are ready to fry them. If you like you can give another coat of egg white and bread crumbs.
Heat the oil in a large frying pan or a wok. Fry the cutlets in batches of five or six.
The cutlet is ready.
Note: For a party this can be made the previous night and place in the refrigerator. On the day of the party you can give coating of just bread crumbs and fry. It is ideal accompaniment for a drink.
 |
| Halibut fish cutlets |
Fish cutlets are very tasty. Everyone loves it. It is time consuming to make the cutlets. But it is worth the effort. I am making this cutlet in Asian style. If you omit the chili it will still be tasty.
Cutlets can be served for evening tea or as a starter of a main meal. It is excellent for a glass of chilled beer with friends.
Recipe summary For
Halibut fish cutlets
Preparation time: 40 minutes
Cooking time: 30 minutes
Serves : 5
Preparation
 |
Halibut fish cutlet
|
2. I Steamed the for 10 minutes to save the omega 3 oil instead of boiling. Make sure that the fish is cooked by inserting a fork in it. Let the fish cool and the pull the flesh into very small pieces with a fork.
 |
| Steamed halibut fish |
3. Boil 250 grams potatoes Mash them with a potato masher. Do not mash into a smooth paste but leave small pieces. Potato is our binding agent for the fish and other ingredients.
 |
| Flaked fish |
4. Chop 250 grams onion, 2 green chili, 2 sprigs Curry leaves, 6 garlic cloves and 17 gram ginger finely.
 |
| Ingredients |
Method
Heat 2 table spoon of vegetable oil and heat it up. Reduce the heat to medium and add onion, green chili, Curry leaves, garlic cloves ginger, and lightly temper them for about
10 minutes, stirring frequently, so that they won’t get burnt. Take the pan off the heat and let the ingredients cool.
 |
| Adding spices |
 |
| Final mixture |
 |
| Fried onion chili,curry leaves,ginger and garlic |
8. Form round balls or oblong rolls or flat patties out of the mixture. These are out cutlets.
 |
| Cutlet served with bread dip and salad |
9. Beat the egg whites in the cup.
Spread 250 grams bread crumbs on a plate. Coat the cutlets in the egg white and then in the bread crumbs. When you have coated all of them you are ready to fry them. If you like you can give another coat of egg white and bread crumbs.
Heat 1/3 cup oil in a large frying pan or a wok. Fry the cutlets in batches of five or six.
Note: For a party this can be made the previous night and place in the refrigerator. On the day of the party you can give coating of just bread crumbs and fry. It is ideal accompaniment for a drink. This can be made with canned fish too. You will get 24 round cutlets in a can.
Halibut fish cutlet is ready.
Preparation time: 40 minutes
Cooking time: 30 minutes
Serves : 5
Ingredients
Main
640 gram Halibut fish
250 grams potato
Others
250 grams onion, finely chopped
6 garlic cloves finely sliced
2 green chili, finely chopped
17 gram ginger, finely chopped
2 sprigs Curry leaves, chopped finely
2 eggs
250 grams Bread crumbs
2 cup vegetable oil
1 tsp salt
Spices
1 tsp chilli powder
½ tsp garam masala powder
½ tsp pepper powder
½ tsp roasted cumin powder
2 eggs
Marinade for fish
¼ tsp salt
¼ tsp turmeric powder
Preparation
Cut the fish into medium sized pieces. Marinate the fish with turmeric powder and salt. Now we have to cook the fish.
 |
| Marinated fish |
We can either boil it steam it. I decided to steam it because only very little of the fish oil which is rich in omega-3, will be lost. I steamed it for 10 minutes.
 |
| Steamed fish |
Boiling also will take the same amount of time. You will have to make sure that the fish is cooked by inserting a fork in it. If it goes in smoothly, it means the fish is cooked. Let the fish cool and the pull the flesh into very small pieces with a fork. Break big pieces with your fingers. If there are big pieces it will be difficult form the balls.
 |
| Flaked fish |
I cooked the potatoes in the microwave with one table spoon of water for 3 minutes and after turning the potatoes over another three minutes. Let the potatoes cool. Peel and cut them into thick pieces. Mash them with a potato masher. Do not mash into a smooth paste but leave small pieces. Potato is our binding agent for the fish and other ingredients.
 |
| Adding potato |
I cut onion garlic, ginger and curry leaves into small pieces in the food processor with the S blade. Do not make a paste. Just cut them into very small uniform sized pieces.
Method
In a large frying pan or a wok add 2 table spoon of vegetable oil and heat it up. When the oil is hot reduce the heat to medium and add onion, green chili, curry leaves, garlic and ginger and lightly temper them for about 10 minutes, stirring frequently, so that they won’t get burnt. Take the pan off the heat and let the ingredients
cool
 |
| Frying onion chili,curry leaves,ginger and garlic |
Add pulled fish, mashed potato,
 |
| Adding fried item |
all the spices,salt and all the spices.
 |
| Adding spices |
Take the whites of the egg in a cup and set aside. Add the two yolks to the mixture.
 |
| Adding egg yolk |
Mix all ingredients well. The mixture should not watery. It should be fairly dry.
 |
| Final mixture |
 |
| Cutlet before adding bread crumbs |
Beat the egg whites in the cup.
 |
| Beaten egg white |
Spread bread crumbs on a plate.
 |
| bread crumbs |
Coat the cutlets in the egg white and then in the bread crumbs.
 |
| Dipping in egg white |
When you have coated all of them you are ready to fry them. If you like you can give another coat of egg white and bread crumbs.
 |
| Cutlets with bread crumbs |
Heat the oil in a large frying pan or a wok. Fry the cutlets in batches of five or six.
 |
| Frying the cutlet |
The cutlet is ready.
Note: For a party this can be made the previous night and place in the refrigerator. On the day of the party you can give coating of just bread crumbs and fry. It is ideal accompaniment for a drink.
 |
| Cutlet served with bread dip and salad |
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