Air fryer recipe · Snacks
Kerala-Style Fish Cutlet
Pepper-laced fish-and-potato cutlets in a crisp crumb shell, the beloved Malayali tea-time bite.
- 16 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 95kcal
- 4.2 gprotein
- 16.3 gcarbs
- 1.6 gfat
- 1.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled, flaked fish2 cups
- Boiled potato, mashed1 cup
- Onion and curry leaves, sauteed1/2 cup
- Black pepper and garam masala1.5 tsp
- Breadcrumbs1 cup
- Egg, beaten1 piece
Method
Combine the mix
Mash the flaked fish with the potato, sauteed onion and curry leaves, pepper, garam masala and salt. The mix should be firm enough to hold a shape without cracking, so squeeze out any spare moisture first.
Form the cutlets
Shape the mix into round flat discs about a centimetre thick. Chill them for ten minutes so they firm up, which stops them breaking when you coat them and helps the crumbs stick cleanly.
Double-bread
Dip each cutlet in beaten egg, then coat all over in breadcrumbs, pressing gently so they stick. Repeat the egg and crumb step once more for a sturdier crust that crisps up golden and does not fall away.
Oil and arrange
Spray both faces of every cutlet with oil and set them in the basket without touching. The fine oil mist is what turns the dry crumbs an even golden brown instead of leaving pale, floury patches.
Air-fry the cutlets
Air-fry at 190C for 14 min, turning gently halfway through. They should come out crisp and brown outside and soft within, hot right through the centre. Serve with tomato ketchup.
