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Fish Egg Cutlet
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Fish Egg Cutlet | Fish Row Cutlet with TIPS & Images
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Fish EggCutlet | Fish Row Cutlet is one of the best evening tea time snacks. One can experience crispy texture from outside and soft and creamy flavour while chewing them.

Course: Snack
Cuisine: Indian
Keyword: Fish Egg Cutlet, Fish Row Cutlet
Servings: 4
Calories: 102 kcal
Author: Uppada Lakshmi
Ingredients
  • Fish Eggs – 250 gms.
  • Onions – 1 cup
  • Chilli sauce – 1 tbsp.
  • Turmeric powder – ¼ tbsp.
  • Salt – ½ tbsp.
  • Red chilli powder – ½ tbsp.
  • Garam Masala powder – ½ tbsp.
  • Besan powder – 1 cup
  • Rice flour – 2 tbsp.
  • Coriander leaves – 2 tbsp.
  • Oil – To shallow fry
  • Onions – to garnish
  • Tomato Ketchup – to Serve along with a snack.
Instructions
  1. Clean fish eggs and put them in a bowl.
  2. Add finely chopped onions pieces, turmeric powder, salt, chilli sauce, red chilli powder and garam masala powder.
  3. Continue adding beasn powder and rice flour which helps in binding eggs.
  4. Add coriander leaves to add flavour and mix well.
  5. Even after adding flour one may find it difficult in making cutlet but do not add more flour as it may become hard after making this recipe.
  6. When we soak our hand's egg batter becomes non-sticky.
  7. Heat oil in a pan and make a circular shape and gently put it over a pan.
  8. Do not disturb them until the base turns hard. Once they turn colour flip to another side.
  9. When both sides are fried and become crisp drain oil and transfer them into a plate.
  10. Serve Fish Egg Cutlet | Fish Row Cutlet with onions or with tomato ketchup.

Recipe Video