Crispy Fish Cutlets With Spiced Herb Dip Recipe

Indian cuisine · 515 calories

Crispy Fish Cutlets with Spiced Herb Dip recipe

About this recipe

Crispy Fish Cutlets with Spiced Herb Dip is the ultimate Indian-inspired snack that combines bold flavors and satisfying textures. These golden fish cutlets are made with tender boneless fillets mixed with chickpea and rice flours for a perfect crunch. Enhanced with traditional garam masala and turmeric, they capture the essence of Indian cuisine. Served alongside a refreshing herb dip made from coriander, chilies, and lemon, this dish is ideal for a high-protein, post-gym treat or a casual evening indulgence. Ready in under 40 minutes, these cutlets are easy to prepare and batchable for meal prep. Pair them with a cup of chai or enjoy them solo—they're bound to become a favorite snack in your rotation!

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • - Onion-250 Gms
  • medium Chilli Green Long
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 50 g Masala Sambhar
  • 20 g Turmeric Powder
  • - White Pepper
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 250 ml Keya Lemon Juice

Instructions

  1. 1. Finely chop the onion, green chilies, and coriander leaves, setting them aside for mixing.
  2. 2. In a bowl, combine the fish fillets, ginger garlic paste, turmeric powder, garam masala, and white pepper, ensuring even coating.
  3. 3. Add rice flour and chickpea flour to the fish mixture, binding it into a firm cutlet texture.
  4. 4. Shape the mixture into small, round cutlets and refrigerate for 15 minutes to firm up.
  5. 5. Heat cooking oil in a pan over medium heat until it is shimmering but not smoking.
  6. 6. Fry the cutlets in batches, flipping them halfway through until golden brown on both sides.
  7. 7. Remove the fried cutlets and place them on kitchen paper to drain excess oil.
  8. 8. Prepare a dip by blending coriander, green chilies, lemon juice, and salt into a smooth consistency.
  9. 9. Serve the crispy fish cutlets hot with the spiced herb dip on the side.