Air fryer recipe · Mains
Bengali Fish Fry Cutlet
Spiced fish and potato patties in a crisp crumb coat.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 175kcal
- 16.6 gprotein
- 21.6 gcarbs
- 1.9 gfat
- 1.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- fish400 g
- potato2 medium
- onion1 small
- ginger garlic paste1 tbsp
- green chilli2
- egg1
- breadcrumbs1 cup
Method
Cook the fish
Steam the fish until it flakes easily, then flake it fine and pick out any bones. Steaming keeps it moist and makes the flesh come apart cleanly, and removing every bone now means a smooth, safe filling later.
Make the mix
Boil and mash the potato, then mix it with the flaked fish, chopped onion, ginger garlic paste and green chilli. Season and shape into flat oval cutlets. The mashed potato binds the fish so the cutlets hold together.
Coat
Beat the egg, then dip each cutlet in it and press into the breadcrumbs to coat all over. The egg helps the crumbs stick, and a full, even coat crisps into a golden shell that keeps the soft filling from breaking out.
Rest and spray
Chill the cutlets for 10 minutes, then mist both sides lightly with oil. Chilling firms them so the coating stays on when handled, and the light oil helps the crumbs brown into a crunchy crust.
Air fry
Air fry at 190°C for 12 min, turning once, until the shell is golden and crisp and the fish is piping hot right through and flakes easily with a fork. Turning halfway browns both sides evenly.
