Seafood Recipes - Fish Cutlets

Ingredients

• 500 g/18 oz cod or haddock fillets, skinned

• 45 ml/3 tbsp desiccated (shredded) coconut

• 45 ml/3 tbsp chopped fresh coriander (cilantro)

• 5 ml/1 tsp garam masala

• 5 ml/1 tsp dried pomegranate seeds

• 2.5 ml1/2 tsp ground red chili

• salt

• 2 slices bread, soaked in warm water and squeezed

• 1 onion, finely chopped

• 1 small green chili, finely chopped

• 1 egg, beaten

• 75 ml/5 tbsp breadcrumbs

• oil for frying

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Method:

1. Bake the fish in a preheated oven at 240°C/475°F/gas mark 9 for 20 minutes. Mix the fish with the remaining ingredients except the egg and breadcrumbs and divide into 12 equal portions.

2. With oiled hands, roll the portions of fish mixture and flatten to about 5 mm/1/4 in thick.

3. Heat a frying pan (skillet) and smear with a little oil. Dip the cutlets into egg then breadcrumbs and fry until golden brown underneath.

4. Pour some more oil around, turn the cutlets over and  fry until golden brown. Serve hot with chutney.