Fish Cutlets

Delicious and crispy fish cutlets made with fresh ingredients, perfect as an appetizer or main dish.

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Prep Time 20

Cook Time 12

Total Time 1

Servings: 8 cutlets

Course: Appetizer, Main Dish

Cuisine: Comfort Food, Seafood

Calories: 180

Main Ingredients

1.5 cups mashed potato Preferably made from scratch for the best flavor.
1 can tuna (6 oz; drained) Use good quality canned tuna like Starkist or Bumble Bee.
1 tbsp packed minced cilantro Fresh is best to enhance flavor.
1 tbsp packed finely grated ginger Adds a warming spice.
1 piece Thai green chile (finely chopped) Adjust the heat according to your preference.
1 tbsp minced red onion or shallot For a subtle sweetness.
0.5 tsp ground turmeric For color and health benefits.
0.25 tsp ground cayenne For that kick.
1 tsp kosher salt Or to taste.
1 large egg Binds the mixture.
0.5 cups breadcrumbs Panko for extra crunch.
as needed Ghee or oil For frying; ghee preferred for its rich flavor.

Preparation

In a large bowl, stir together the mashed potato, drained tuna, minced cilantro, grated ginger, Thai chili, minced onion, turmeric, cayenne, and salt. Using a fork, thoroughly combine everything. Adjust seasoning as needed.
Whisk in the egg with the fork until fully incorporated.
Spread the breadcrumbs on a plate. Scoop the mixture by 1/4-cupfuls and flatten them into 1/2-inch thick circles between your palms, shaping them into cakes. Coat them in breadcrumbs and chill in the refrigerator for at least 1 hour.

Cooking

Heat 2 tablespoons of ghee (or oil) in a large skillet over medium heat until shimmering. Carefully slide in half of the fish cakes and cook for about 6 minutes or until golden brown, flipping them halfway through.
Repeat the frying process for the remaining fish cakes.

Serve with tangy dipping sauce, fresh salad, or crispy fries. Store leftovers in an airtight container; they'll last in the fridge for up to 3 days.