Friday, 21 April 2017

Fish Cutlets~ Baked


Fish Cutlets….. Baked

Many of us love to eat cutlets but find it difficult, messy or simply time consuming to prepare them individually, bread them and then frying them. Here is an easy solution to that. Simply place them as a whole in your flat baking dish, bake them and enjoy. It cuts into squares if you want to enjoy the leftovers as a sandwich. The only word of caution is the pungent smell of vinegar that may linger through the preparation time! 

Unbaked fish cutlet, ready to be baked

Serves 6 to 8 persons


1 ¾ lb salmon fillets
2 tsp salt
water to just cover the fish
8 green chillies
4 tomatoes, seedless
2 cups fresh corriander leaves
2 slices crumbled bread
3 eggs
4 tbsp vinegar
1 1/2 tbsp sugar
salt to taste
1 1/2 cups onions, fried to a golden brown

Boil  the fish and salt till just cooked. Remove from the liquid and cool.

In a food processor, turn it on and drop in
8 green chillies
Stop the machine, open and add the tomatoe pieces and corriander leaves.
Give it a pulse or two until broken down. 
Add in and pulse  again, till "just mixed" the bread pieces, eggs, vinegar, sugar and salt to taste. Finally add and pulse, a couple of times until just mixed.  Then finally drop in the cooked fish flakes and the fried onions. Do not over process to a mush. It should be textured and not smooth.

Preheat the oven to 350 F/ 180 C. 
Pour the mixture into an ovenproof dish that has been greased with butter or oil. A 14 inch x 10 inch/ 35 cm X 25cm. Bake this till set and slightly browned about 35 to 45 minutes.
Serve it warm with a crisp salad and warm crusty bread and butter.

Do not over bake as it will become very dry around the edges. Keeping it "moist" is very important.
Keep it half cooked if you are preparing it ahead of time.
It freezes well once half baked. Cool completely before you freeze.
Kids love this with ketchup as a fish burger.
It is better to have a slightly smaller dish to bake in than a larger one for this quantity.

Read and enjoy more on Parsi Food recipes, origins and history in my cookbook

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