Crispy Shark Fish Cutlets | Homemade Fish Cutlets with Sweet Potato Fries

A delicious homemade meal featuring crispy fish cutlets, served with carrot coleslaw and sweet potato fries.

Ingredients

For the fish

500–700 grams Mushi (shark) fish

A little turmeric powder

Salt to taste

For the cutlets

2 large onions, finely chopped

3 green chillies, finely chopped (or as per taste)

¼ tsp turmeric powder

Chilli powder to taste

Pepper powder to taste

Salt to taste

1½ tsp ginger-garlic paste

½ cup finely chopped coriander leaves

2 bread slices

2 eggs

1 tbsp tomato ketchup

Panko breadcrumbs or regular breadcrumbs for coating

Oil for shallow frying

For the sweet potato fries

Sweet potatoes, as required

Salted water for soaking

Oil for deep frying

Chilli flakes and pepper powder to taste

Method

Preparing the fish

Clean and wash the shark fish pieces thoroughly.

Apply a little turmeric powder and salt. Set aside for 30 minutes.

Wash the fish pieces again, drain well and set aside.

Boil the fish with a little turmeric powder, chilli powder and salt until cooked.

Drain the fish and allow it to cool.

Preparing the fish cutlets

Once the fish has cooled, remove any bones and mash the fish using a fork.

Add the finely chopped onions, green chillies, ginger-garlic paste, coriander leaves, turmeric powder, chilli powder, pepper powder and salt. Mix everything well.

Wet the bread slices thoroughly with water. Squeeze out the excess water, crumble the bread and add it to the fish mixture.

Add the eggs and tomato ketchup. Mix everything together until well combined.

Take small portions of the mixture and shape them into round cutlets.

Coat each cutlet evenly with panko or regular breadcrumbs.

Heat oil in a pan and shallow fry the cutlets on medium heat until golden brown and crispy on both sides.

Drain on absorbent paper.

Preparing the sweet potato fries

Wash the sweet potatoes thoroughly and peel them.

Cut into thin, round slices.

Soak the slices in salted water for 20 minutes.

Drain and pat them completely dry.

Heat oil in a deep pan and fry the sweet potato slices until golden and crisp.

Drain on absorbent paper and toss with chilli flakes and pepper powder to taste.

Serving

Serve the crispy fish cutlets with carrot coleslaw and sweet potato fries for a delicious and satisfying homemade meal.

From my kitchen to yours!