Crispy Malabar Seer Fish Cutlets: A Kerala Seafood Delight
20 minutes
1249 reads
About Crispy Malabar Seer Fish Cutlets: A Kerala Seafood Delight
Indulge in the authentic flavors of Kerala with these irresistible Malabar Seer Fish Cutlets! This recipe expertly combines succulent seer fish with aromatic spices and fresh herbs, resulting in crispy, golden-brown cutlets with a moist and flavorful interior. Perfect as a delicious appetizer or satisfying light meal.Each bite offers a delightful contrast of textures and tastes – the crisp exterior giving way to the tender, spiced fish within. The subtle smokiness from mustard oil enhances the overall experience, creating an unforgettable taste of coastal India.Serve these hot cutlets with your favorite chutney or dipping sauce for a truly memorable seafood treat. Easy to make and even easier to enjoy, this recipe is perfect for both weeknight dinners and special occasions.
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
- 1 packet Cutlet seer fish
- 3 tbsp Mustard Oil
- 1 tsp Salt or as per taste
- Onion as required thinly sliced
- leaves Coriander dhania, a handful fresh chopped
Instructions
Preparation
- Use a nonstick frying pan or tawa.
- Place the pan on a stovetop over medium heat.
- Add three tablespoons of mustard oil and swirl to coat the pan evenly.
Frying the Cutlets
- Once the oil is hot (it should shimmer), gently add the seer fish cutlets to the pan, ensuring not to overcrowd.
- Fry for 7-10 minutes per side, or until the cutlets are golden brown and crispy. You may need to cook in batches.
- If necessary, reduce the heat to medium-low and cover the pan with a lid to allow the cutlets to cook through evenly.
Serving
- Once the cutlets are cooked, remove them from the pan and place them on a serving dish.
- Garnish with thinly sliced onions and freshly chopped coriander leaves.
- Serve hot with your favorite chutney or dipping sauce.
Recipe Notes
Expert Tips for Perfect Malabar Seer Fish Cutlets
- For extra flavor, marinate the fish cutlets (if making your own) in a mixture of ginger-garlic paste, green chilies, and spices for at least 30 minutes before frying.
- Don't overcrowd the pan when frying; cook in batches to ensure even browning and crisping.
- Adjust cooking time depending on the thickness of your cutlets and the heat of your stovetop. Use a thermometer to check the internal temperature if necessary.
- Experiment with different chutneys – coconut chutney, tomato chutney, or even a spicy mint chutney pair wonderfully with these cutlets.
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Recipe Nutrition
Calories: 186kcalProtein: 0.1gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 0.4mgSodium: 1163mgPotassium: 2mgCalcium: 1mgIron: 0.01mg
Susmita Dash
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4 Comments
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This is so tempting! Can’t wait to cook it.
I’m loving this recipe already!
Looks so delicious! Thanks for the recipe.
This is amazing! Excited to make it.