Mackerel Fish Cutlet Recipe

• Remove all the scales of the Mackerels, clean  and wash them 

  Note:- Do Not discard the heads of the fish. Fish heads enhance the flavour of any fish dish.So we boil the fish along with the heads
• Cut each fish into two pieces 
• In a wide vessel, Add 1/2 cup water and 1 tspn salt 
• Add all the fish pieces(including the heads) into the vessel 
• Cover the vessel and place it on high flame
• Boil the fish for 5 minutes on each side 
• Then open the lid of the vessel and keep the gas flame high and allow all the water to evaporate
• Once all the water has evaporated, turn the gas flame off
• Keep the fish aside to cool at room temperature. You can discard the fish heads
• Once the fish has cooled completely, we go ahead and de-bone the fish

  Note:- Mackerels have many tiny hidden bones apart from the main bone, so please be very patient and careful while de-boning Mackerels. Do not be in a hurry. Also, ensure that there is enough lighting in the room while de-boning Mackerels so all the bones are easily visible to you. 
• Place all the de-boned fish into a big bowl
• Now add all the ingredients to the fish namely onions, tomatoes, chillies, corn flour, jeerem Meerem powder, Ginger garlic paste, mashed potato, vinegar, coriander, Maggi cube and egg
• Hand mix it well
• The fish cutlet batter is ready
• You can store this batter in an airtight container in the deep freezer for up to 1 month
• If you’re frying them on the spot, make medium sized balls of the batter
• Flatten each ball on your palms to form shapes of your choice
• Coat each flattened cutlet completely, with semolina(rawa) on all sides
• If you don’t wish to fry all the cutlets at once, You can place the shaped cutlets in the deep freezer in an air tight container, to be fried at a later stage

  Note:- If you’re storing the cutlets in the freezer, remember to use parchment paper to separate each cutlet if you’re placing them one above the other. Parchment paper will ensure that the cutlets don’t stick to each other and while removing them, it will be much easier and less messy. When frying frozen cutlets, you must always thaw the cutlets completely and only then fry them
• For frying, heat some oil(for shallow frying) in a non stick pan
• The gas flame should be medium low
• Once the oil becomes hot, fry the fish cutlets nice and crisp on both sides, on medium low flame, 10 minutes on each side

  Note:- we fry fish cutlets on low flame so that the cutlets get evenly fried from inside as well. If the flame is high, the cutlets will get crisp only on the outside and the inside remains moist
• Once the cutlets are fried, remove them on a kitchen paper towel to get rid of any excess oil
• Enjoy fish cutlets Hot & Crisp as a starter or as a side. I love to eat fish cutlets with hot pao(bread) 🙂 Yummm!

Follow these steps to make the Jeerem Meerem Powder

• Add the following into to a mixer grinder

  *100gms Cumin seeds

  *100gms Pepper corns

  *50gms Cloves (if its too strong, you can add about 25-30gms)

  *50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)

  -Grind all these ingredients to a fine powder

  -Transfer this spice mix into an Air Tight container

  -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid

  -You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)

  -Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year.

Follow these steps to make the Ginger Garlic paste

• Add the following into a mixer grinder

  *100 gms Garlic (skinned and roughly chopped)

  *60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don’t. However, you can do it the way you are comfortable 🙂

  -Grind these two ingredients to a thick fine paste

  -Transfer this paste into an Air Tight container

  -As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid

  -Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

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