Mackerel Cutlets with Crunchy Coleslaw

Leander Fernandes
May 25
2 min read

These mackerel cutlets are a much-loved treat at home. While they may take a little effort to prepare, the result is truly worth it — crisp on the outside, tender and flavourful inside, and perfectly paired with a refreshing coleslaw.

Ingredients:

For the Cutlets:

1 kg mackerels (approximately 8 big mackerels)

1 tsp turmeric powder (for boiling)

Salt, to taste (for boiling and seasoning)

2 onions, finely chopped

2 green chillies, finely chopped

½ cup fresh coriander leaves, finely chopped

2 slices of bread (ground or crumbled)

2 eggs

1 tsp red chilli powder

1 tsp coriander powder

½ tsp cumin powder

½ tsp pepper powder

½ tsp turmeric powder

½ tsp garam masala

1½ tsp lime juice

Panko breadcrumbs / breadcrumbs / semolina (for coating)

Oil (for shallow frying)

For the Simple Coleslaw:

300grams shredded cabbage

300grams carrot, grated

1 cup mayonnaise or according to ones preference

1/4 cup mustard sauce

Salt & pepper to taste

A dash of vinegar or lime juice

Method:

1. Prepare the Mackerel:

Clean and wash the mackerels thoroughly.

Boil them in a mixture of water, turmeric powder, and salt on medium flame until fully cooked.

Once done, remove and let them cool.

Carefully debone the mackerels and place the flesh in a mixing bowl.

2. Make the Cutlet Mixture:

To the deboned fish, add chopped onions, green chillies, coriander leaves, and the ground bread slices.

Break in the eggs and mix well. If the mixture feels too dry, you can adjust with another egg.

Now, add all the spice powders: red chilli, coriander, cumin, pepper, turmeric, and garam masala.

Pour in the lime juice and mix everything thoroughly until well combined.

Form the mixture into cutlets of your desired shape — round, oval, or patties.

Roll each cutlet in breadcrumbs, panko, or semolina to coat.

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

Drain on paper towels.

Make the Coleslaw:

Mix together shredded cabbage, grated carrot, mayonnaise, mustard sauce vinegar/lime juice, salt, and pepper in a bowl. Chill before serving.

To Serve:

Serve the hot, crispy mackerel cutlets with a generous spoonful of chilled, crunchy coleslaw on the side. Perfect as a tea-time snack, appetizer, or a light meal.