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Bengali fish cutlets with cucumber salad

Bengali fish cutlets are spiced croquettes of flaked fish and mashed potato, breaded and pan fried until golden, served with a fresh cucumber salad. This recipe serves 4, takes 50 minutes, ranks as medium difficulty, and costs €3.40 per serving. The key to success is a dry mash and chilled cutlets before frying.

Tonight we're heading to Kolkata with fish cutlets, little spiced cod and potato croquettes, breaded and golden, served with a cool cucumber salad.

Bengali fish cutlets with cucumber salad
Total time
50 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Under the crisp golden crust, these cutlets hide a tender filling of flaked fish and potato, lifted with ginger, green chili and garam masala. Turmeric gives the inside a light color, and fresh cilantro adds a bright note that plays against the crunchy coating. The cucumber salad, tangy and crisp, cools down every bite.

This dish takes a bit of organization but nothing complicated, perfect for a weekend when you have time to cook as a family. Kids generally love the croquette shape and the crunch, and you can easily keep the chili on the side for sensitive palates. Mon Chou walks you through each step so the coating holds and the cutlets don't fall apart while cooking.

The ingredients

4 people

Fish counter

  • Cod or pollock fillets 500 g

Fruits and vegetables

  • Potatoes 400 g
  • Onion 1
  • Fresh ginger 1 tbsp
  • Green chili 1
  • Cilantro 6 sprigs
  • Lemon 1
  • Cucumber 1
  • Red onion 0.5

Dairy

  • Eggs 2

Pantry

  • Breadcrumbsoften in the pantry 120 g
  • Vegetable oiloften in the pantry 20 cl
  • Garam masalaoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Gluten, Eggs

The step by step recipe

  1. Boil the potatoes in their skin in salted water, then peel and mash them. 25 min

    Cook them with the skin on, they absorb less water and the mash stays dry.

  2. Poach the fish in simmering water, drain it and flake it carefully, removing any bones. 8 min

    Press the excess water out of the fish with a clean kitchen towel.

  3. Mix the fish, mashed potato, chopped onion, grated ginger, chopped chili, cilantro, garam masala, turmeric, salt and pepper, and shape into oval patties.

    Wet your hands to shape the patties without sticking.

  4. Dip each cutlet in beaten egg, then in breadcrumbs, and fry in hot oil until golden on each side. 10 min

    Chill the cutlets for 15 minutes before frying, they hold together better.

  5. Thinly slice the cucumber and red onion, season with lemon juice, salt and a bit of cilantro, and serve with the cutlets.

    Let the cucumber sit with a pinch of salt for 10 minutes, the salad stays crisp without watering down the plate.

Our tips to get it right

  • Flake the fish very finely and double check for bones, the texture needs to be even so the cutlets hold together.
  • Shape patties that aren't too thick, about half an inch, so they cook evenly without burning on the outside.
  • Heat the oil over medium heat before adding the cutlets, oil that's too hot browns the crust before the inside warms through.

The variations

  • Swap the cod for salmon or haddock, the result stays just as good with a slightly softer texture.
  • For a vegetarian version, replace the fish with mashed chickpeas or steamed and crumbled cauliflower.
  • For kids, leave the green chili out of the cutlets and serve hot sauce on the side for the adults.

What to serve it with

  • Plain basmati rice
  • Mint chutney
  • Spiced black tea

Storage

Cooked cutlets keep for 2 days in the refrigerator in a sealed container. You can also freeze them raw, already breaded, before frying, and cook them straight from frozen with a bit more cooking time. Reheat cooked cutlets in a pan to bring back the crunch, the microwave makes them soggy.

Questions about this dish

Can you make the cutlets ahead of time?

Yes, you can shape the cutlets the day before and keep them breaded in the refrigerator, ready to fry. They actually hold together better after this chilling time.

Can you bake the fish cutlets instead of frying them?

Yes, place the cutlets on an oiled baking sheet and bake for 20 minutes at 200°C, flipping halfway through. They'll be slightly less golden than fried but just as tender.

What if the breading doesn't stick?

Make sure the mash is dry and the cutlets are cold before breading them. Chilling them for 15 minutes after breading helps the crumbs adhere much better.

Can you use a different fish than cod?

Yes, haddock, salmon or even leftover cooked white fish all work well. Choose a firm fleshed fish that flakes easily without too many small bones.

How long does it take to make Bengali fish cutlets with a cucumber salad?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Bengali fish cutlets with a cucumber salad?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Bengali fish cutlets with a cucumber salad cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs. Always check the labels of the products you buy.

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