Friday 21 April 2017

Fish Cutlets~ Baked


Fish Cutlets

Many Parsis enjoy cutlets on a regular basis and will often serve them as an accompaniment to the main course. I found that coming down the food line, it is the kotlet that has become cutlace to us! We may be referring to the frilly kind that Bohras are known for making, thin beef cutlets that are dipped in gobs of egg and deep-fried to give them frilly edges, or to the kotlet-e-mahi, the fish cutlet that is part of the Persian cuisine. While there are two popular ways of commonly preparing these, with and without boiled potatoes, the basic idea is the same. What amazes and delights me is that my mother always made hers in the distinctive pearl drop shape that the Persian kotlet is, and that this tradition has been carried down through the generations!

Since few home cooks enjoy frying items in their kitchen, you can easily bake these to minimise the mess and fuss. Preparing, breading, and frying each individually is tough, messy, and time-consuming. The easy solution is to simply bake them and serve them whole in a flat baking dish. Cut the leftovers into squares if you want to eat them as a sandwich. The only warning is that the vinegar smell can linger throughout the cooking process!

      The trio is unbaked, fried cutlet and baked. 

Serves 6

750 g| 1 ¾ lb salmon fillets

2 tsp salt

Water to just cover the fish

8 green chillies

4 medium tomatoes, seedless

2 cups fresh coriander leaves

¾ cup breadcrumbs

3 eggs

4 tbsp vinegar

1 1/2 tbsp sugar

salt to taste

1 1/2 cups fried onions



Poach the fish with salt until just cooked. After removing the liquid, break it down with a fork. Allow it to cool. Finely chop the vegetables and mix all the ingredients together.

If using the food processor, use the pulse button to avoid overprocessing. It should be textured, not smooth.

Preheat the oven to 170 °C | 350 °F.

Pour the mixture into an ovenproof dish that has been greased with butter or oil. A 14-inch-by-10-inch-by-25-cm-square. Bake this until set and slightly browned, about 35 to 45 minutes.

Serve it as a side or as a meal with a salad and warm, crusty bread and butter.


Use 3 medium-sized, finely chopped onions and fry them to a golden brown. Strain before using.

Adding mashed potatoes instead of breadcrumbs is an option.

Overbaking will result in a very dry crust around the edges. Keeping it "moist" is critical.

If you're making it ahead of time or planning to freeze it, keep it half-cooked.

Divide the mixture into 24 oval shaped cutlets. Place them in the refrigerator to chill and harden for an hour. Panfry them in a hot skillet with a little oil for 3 minutes on each side, until caramelised and golden.


My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3-time Goumand award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

The Vegetarian Parsi, inspired by Tradition was published in 2022 by Spenta Murltimedia. It is a two-time Gourmand winning cookbook.

No comments:

Post a Comment