Kerala Style Fish Croquettes
If you’re new to hosting, live in a limited space, or simply want a simple weeknight entertainment idea, this hosting meal is for you. Serve guests a range of delicious make-ahead appetizers that can be enjoyed sitting or standing thanks to their modest size and require minimal prep time. If you have included meat in the main course, a fish appetizer will be the best choice in that case. Wondering how to include fish as an appetizer? This fish croquette recipe will surely amaze your guests.
What are Kerala Style Fish Croquettes?
Fish croquettes (also known as fish cakes or fish patties) prepared with fish, vegetables, and seasonings are coated in egg and breadcrumbs before being deep-fried to golden perfection. These Kerala-style fish croquettes are generally served as appetizers with a simple onion salad. Because fish cooks quickly, fish cutlets are the simplest to prepare. I like to prepare my fish in little pieces with onions, chilies, and spices.
These fish cakes are pan-fried in very little oil, making them healthier than deep-fried versions. I’m hooked on these fish cakes and could eat them all in one sitting without feeling guilty. After all, it’s merely fish and contains no fat or carbohydrates. Oh, and it’s grain-free.
The preparation of these cutlets is fairly similar to that of chicken cutlets. The only variation between the two recipes is the type of protein utilized. If you like chicken cutlets, I’m confident you’ll fall in love with these simple fish appetizers. These cutlets are not only a terrific way to start a party, but they are also quite addicting. Crispy on the exterior, soft on the inside – that’s the best way to describe these delectable cutlets. Without further talking, let’s dive into the recipe.
Notable Ingredients At A Glance
Fish – In this fish croquette dish, I have used canned white fish to make cooking easier. However, you might, of course, choose your favorite white fish, such as tilapia, cod, or catfish. The ideal technique to prepare them is clearly in a steamer, which makes the fish moist and tender; steamed and flaked fish is what we will be using for this recipe.
Make sure to remove all of the bones from the fish before adding them to the rest of the ingredients. Most fish have small bones in their flesh that must be properly removed.
Potato – A binding agent will be required to keep everything together. So, mashed potatoes are traditionally added to the tuna mixture at the end to absorb all of the great flavors and be the binding agent.
If you’re seeking alternatives to potatoes, try adding an egg once the mixture has cooled.
Vegetables – To make the dish flavourful, you will need onions, ginger, garlic, and green chili, all finely chopped.
Curry Leaves – Because we are preparing these croquettes in Keralan style, curry leaves are a must. It will impart an authentic aroma to the croquettes.
Egg – As mentioned earlier, the egg acts as a binding agent. We have added potatoes too, but we don’t want too much potatoes, so a considerable amount of both ingredients makes the croquettes tastier.
Lemon – Add a touch of tanginess to the croquettes with lemon.
Rice Flour – I have added rice flour to make the croquettes crispier.
Salt & Pepper – Add as per your taste
Oil for frying – Use the oil you prefer.
How To Prepare Kerela Style Fish Croquettes?
First, steam and flake the fish you are using.
Then add the steamed and flaked fish, mashed potato, finely chopped green chilies, finely chopped onion, finely chopped ginger-garlic, curry leaves, salt, pepper powder, egg, lemon juice, and rice flour, all in a big mixing bowl.
With your hands, combine all of the ingredients and form a smooth dough. Allow the dough to rest for 20 minutes.
After 20 minutes, rub some oil into your palms and form little patties the size of golf balls out of the fish mixture. Make oval balls out of them and refrigerate them for some time so that the croquettes don’t break while frying.
At medium heat, deep fry until golden brown. Frying the cutlets takes around 3 to 4 minutes. You can also shallow fry the croquettes. In that case, instead of making oval-shaped balls, give them a flat circular shape.
Serve the cutlets with tomato ketchup or mustard sauce and enjoy the rainy season.
Some Expert Tips For Preparing Kerela Style Fish Croquettes
- Make the cutlets and deep-fry them immediately before serving.
- Add more or less ground black pepper and green chilis to taste. – Add more or less green chilies to taste.
- When frying tuna, don’t allow it to get too dry.
- If you want to use coriander leaves, mix them in with the mashed potatoes.
- You can use breadcrumbs, too, to make the croquettes crispier.
- If using fresh fish, steam it whole and then cut it into little pieces. Debone the fish if it has bones. Make certain that you remove even the tiny ones.
Kerala Style Fish Croquettes is very tasty recipe and it is very easy to prepare it. It is super delicious and it is a very flavorful recipe.
- 1½ cup – steamed flush, flaked.
- 1 medium size – Potato boiled
- 2 finely chopped – green chilies
- 1 medium size – onion finely chopped
- 1 tsp finely chopped – ginger
- 1 tsp finely chopped – garlic
- ½ cup finely chopped – curry leaves
- 1 – egg
- 2 tbsp – lemon juice
- 4 tbsp – rice flour
- 1 tsp – pepper powder
- 1 tsp – salt
- Oil for frying
- In a large mixing bowl add steamed and shredded fish along with boiled potato, finely chopped green chilies, finely chopped onion, finely chopped ginger-garlic, curry leaves, salt, pepper powder, egg, lemon juice and rice flour.
- Mix all the ingredients well with your hands and make a smooth dough.
- Let the mixture rest for 20 minutes.
- After 20 minutes apply some oil on your palms and take a small portion of the fish mixture and make small patties like golf ball size weighing about 60gms each.
- Shape them as per your desire..Deep fry till golden brown.
- Fry the cutlets at medium heat, it takes about 3 to 4 minutes to fry the cutlets.
- Serve the cutlets with tomato ketchup and enjoy the rainy season.
Keywords: kerela style fish croquettes