BASA FISH CUTLETS
Did you know that Basa is a type of freshwater catfish, native to Southeast Asia?
It has a mild flavour, a flaky texture and is more often than not sold as boneless fillets. It is a good source of protein and healthy fats, including omega-3 fatty acids. Basa is such a versatile fish that it can be prepared through various cooking methods like grilling, baking, frying, etc.
Fish cutlets in general have been my favourite, but Basa fish cutlets hold a special place in this category. So let’s look at the recipe.
Ingredients:
- Basa fish fillet 250 gms
- Potatoes 2 medium
- Onions 2 medium
- Ginger & garlic paste 2 tablespoons
- Finely chopped green chillies according to taste
- Red chilli powder 1/2 tspn
- Coriander powder, turmeric powder, cumin powder, fennel powder & garam masala 1 tspn each
- Coriander leaves half a bunch
- Bread crumbs
- Eggs 2 whole
- Some cashews and raisins
- Salt according to taste
Method:
Parboil fish in water with some salt and turmeric powder. Remove and set aside. Let it cool. Mash it.
Boil Potatoes and mash. Keep this aside.
Saute some finely chopped onions, add mashed fish, sauté for some time, add all the spices, ginger & garlic paste, green chili paste and sauté a little, mix well for a few minutes and remove from fire. Then add the mashed potatoes, finely chopped coriander leaves, and salt. Add finely chopped fried cashews and raisins and mix well.
Take small portions of the mix in hand and make shapes according to your desire, then give it an egg wash and roll it in bread crumbs. The cutlet is now ready to fry.
At this stage, it can be stored in the freezer for up to 2 weeks. As and when required, remove from the freezer, shallow fry, air-fry, grill or deep fry and enjoy it along with your meal, or as a snack or just pop it into your mouth and let the flavours carry you to a different world where you feel both satiated and wanting more.
