Quick and Flavorful Fish Cutlets
These fish cutlets are made by mixing flaked fish with spiced mashed potato, shaping the mixture into patties, and pan-frying them until crisp on the outside. The whole process takes under 30 minutes, especially with leftover or pre-cooked fish. A squeeze of lemon and a side salad round out the meal.
Equipment
- Mixing bowl
- Skillet
- Spatula
- Knife
Ingredients
- 1 cup white fish fillets boneless, finely chopped
- 1 large egg beaten
- ½ cup panko breadcrumbs
- ¼ cup green onions finely chopped
- 1 teaspoon garlic minced
- 1 teaspoon lemon zest
- 1 teaspoon dijon mustard
- ½ teaspoon salt to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil for frying
Instructions
- In a mixing bowl, combine chopped fish, beaten egg, panko breadcrumbs, green onions, minced garlic, lemon zest, dijon mustard, salt, and pepper. Mix gently until well combined.
- Form the mixture into small patties, about 2 inches in diameter. The mixture should yield around 8 cutlets.
- Heat olive oil in a skillet over medium heat (about 350°F / 175°C). Once the oil shimmers, carefully place the cutlets into the skillet.
- Cook for about 3-4 minutes on each side or until golden brown and cooked through. The cutlets should be crispy on the outside and tender inside.
- Remove from the skillet and drain on paper towels to remove excess oil.
Notes
- For a different flavor profile, try adding a teaspoon of smoked paprika or cayenne pepper to the mix.
- For gluten-free cutlets, substitute breadcrumbs with almond flour.
Nutrition
Calories: 151kcalCarbohydrates: 6gProtein: 11gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 66mgSodium: 398mgPotassium: 173mgFiber: 1gSugar: 1gVitamin A: 132IUVitamin C: 2mgCalcium: 33mgIron: 1mg
Tried this recipe?Rate this recipe !
