Golden Fish Cutlets With Spiced Rice Flour Crust Recipe

Indian cuisine · 517 calories

Golden Fish Cutlets with Spiced Rice Flour Crust recipe

About this recipe

Dive into the delightful flavors of Golden Fish Cutlets with Spiced Rice Flour Crust, a crispy and aromatic Indian snack that's perfect for satisfying your mid-day cravings. This recipe combines tender fish fillets marinated in a blend of turmeric, red chili, coriander, and ginger powders, coated with rice flour for a golden crust. Shallow fried to perfection, each bite is crispy on the outside and flaky on the inside. With 36 grams of protein per serving, it’s a gym-friendly option that supports muscle recovery while keeping you full. The preparation is simple yet rewarding, making it an ideal choice for batch cooking or comforting snack moments. Garnished with fresh coriander and served with a squeeze of lemon, these cutlets bring a burst of flavor and texture to your plate. Whether you're meal prepping or indulging in a weekend treat, this dish is sure to impress with its balance of taste and nutrition.

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Ginger Powder
  • 100 g Catch Garlic Paste
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - Rock Salt
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 200 ml Mustard Oil
  • 250 ml Keya Lemon Juice

Instructions

  1. 1. Wash and pat dry the fish fillets, ensuring they are boneless and clean.
  2. 2. Mix turmeric, red chili, coriander, ginger powder, garlic paste, rock salt, and black pepper in a bowl.
  3. 3. Add lemon juice and water to the spice mix to create a smooth paste.
  4. 4. Coat the fish fillets evenly with the spice paste and let them marinate for 15 minutes.
  5. 5. Spread rice flour on a plate and finely chop fresh coriander leaves.
  6. 6. Roll the marinated fish fillets in rice flour to coat them thoroughly.
  7. 7. Heat oil in a large skillet over medium heat for shallow frying.
  8. 8. Add the coated fish fillets to the skillet and fry until golden brown on both sides, about 3-4 minutes per side.
  9. 9. Remove the cooked fillets and place them on a plate lined with paper towels to drain excess oil.
  10. 10. Garnish with chopped fresh coriander leaves for added freshness.
  11. 11. Serve the crispy fish cutlets warm with a wedge of lemon for a tangy kick.