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Masala Fish Pattice Recipe | Fish Patties | Fish Cutlets
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RECIPE
INGREDIENTS
1 medium egg
1 1⁄2 green chillies, chopped
2 1⁄2 tablespoons coriander leaves, chopped
1 knob ginger, 1-inch, peeled and finely chopped
10 cloves garlic, finely chopped
1 teaspoon salt, or to taste
275 grams fish fillets, skin and bones removed, cut into cubes; preferably red snapper, pomfret, or river sole
2 slices bread, crusts removed, dipped in water then squeezed to remove water
1 1⁄4 tablespoons lime juice
1 tablespoon mint leaves, chopped (optional)
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all-purpose flour (maida), for dredging
2 eggs, beaten
vegetable oil, to shallow fry
COOKING METHOD
- Pour 1 egg into a blender / food processor; add salt, green chillies, coriander leaves, ginger, garlic, fish, bread, lime juice, and mint leaves (if using). Run blender on low, pulsing, till the mixture forms a paste. Turn out mixture into a bowl.
- Wet your hands and tear off a large walnut-size chunk of the mixture. Roll into a ball with your palms, and then flatten slightly to form a fat disk, smoothing the edges. Set down. Repeat for the remaining mixture, making about 10 pattice.
- Heat oil in a medium kadhai or wok over high heat. Once oil is hot but not smoking, dredge pattice in maida (all-purpose flour) to coat, shake off excess maida, dip into beaten eggs, and carefully place into the hot oil. Adjust the heat as needed. Do this in batches, ensuring that the kadhai is not crowded. Fry, about 2 minutes on each side, turning once, till golden brown all over. Remove and drain on kitchen.
- Serve hot with tomato chutney or other condiments of your choice.
- Pour 1 egg into a blender / food processor; add salt, green chillies, coriander leaves, ginger, garlic, fish, bread, lime juice, and mint leaves (if using). Run blender on low, pulsing, till the mixture forms a paste. Turn out mixture into a bowl.
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