Recipe by Kim Ong
Instead of frying, you could also bake or grill the fish cutlets without coating them with beaten eggs. This will cut down the fat intake. The cooking time include steaming of the fish and boiling of the potatoes.
Top Review by rileyk2
i made a triple batch using talapia steamed in a dry white wine. preparation went well, but the cutlets literally fell apart at the cooking stage. i did make some modifications for flavor (added parsley, garlic powder, pepper, and a couple dashes of tabasco), and tried to fry the first two batches (4) in olive oil over medium heat. they all fell apart. the third batch, i baked in the toaster oven (350 for 20 min), but they didn't crisp or brown. the overall flavor was great!, but the cooking instructions may need more clarification. what type of fish would you recommend? what consistency should the balls/patties be? what temperature should the stove/oven be on? how long should they be cooked before flipping? etc. etc. etc. nothing's more frustrating than spending over an hour prepping a meal, just to have it fall apart before it hits the pan.
- 150 g fish fillets, steamed and flaked
- 2 large potatoes, boiled and mashed
- 2 small sweet onions, chopped finely
- 1 egg, beaten
- cooking oil
Directions See How It's Made
- Mix fish, potatoes, onions and salt together in a bowl.
- Make 6 round balls from the mixture.
- Flatten the balls lightly with your palms.
- Heat oil in a pan.
- Coat cutlets with beaten egg before frying them.
- Fry the cutlets until golden brown.
- Remove and drain off excess oil using kitchen paper.