Fish Cutlets (Nut-Free)

Ingredients

• 1 can (5oz) Canned Tuna (in water)
• 2 medium Potato
• 1/2 medium Onion
• 1 small Green Chilies
• 1/2 teaspoon Ginger
• 5 leaves Curry Leaves
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Chili Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 cup All-Purpose Flour
• 1/2 cup Breadcrumbs (nut-free)
• 1 cup Vegetable Oil (Sunflower)

Instructions

1. 1Place the 2 medium potatoes in a medium pot and cover them with water. Bring the water to a rolling boil (212°F / 100°C) and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the water, carefully peel the potatoes while they are still warm, and mash them thoroughly in a large bowl until no lumps remain.
2. 2Drain the 1 can (5oz) of canned tuna completely and flake it into small, 1/4-inch pieces using a fork. Finely chop the 1/2 medium onion into 1/8-inch pieces, mince the 1 small green chili, and finely chop the 5 curry leaves.
3. 3Add the flaked tuna, chopped 1/2 medium onion, minced 1 small green chili, chopped 5 curry leaves, 1/2 teaspoon ginger, 1/4 teaspoon turmeric powder, 1/4 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl with the mashed potatoes. Mix all ingredients thoroughly with your hands or a spoon until everything is evenly combined.
4. 4Divide the potato and tuna mixture into 8 equal portions. Shape each portion into a flat, round cutlet, approximately 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) thick. Place the 1/4 cup of all-purpose flour on a shallow plate and the 1/2 cup of nut-free breadcrumbs on a separate shallow plate.
5. 5Dip each shaped cutlet first into the 1/4 cup of all-purpose flour, lightly coating all sides. Then, quickly dip the floured cutlet into a small bowl of water, allowing excess water to drip off. Finally, coat the cutlet thoroughly with the 1/2 cup of nut-free breadcrumbs, pressing gently to ensure an even layer. Set the breaded cutlets aside on a clean plate.
6. 6Pour the 1 cup of vegetable oil (sunflower) into a large frying pan, at least 10-12 inches (25-30 cm) in diameter, ensuring the oil is about 1 inch (2.5 cm) deep. Heat the oil over medium-high heat for 3-5 minutes, until it reaches approximately 350°F (175°C) and shimmers slightly.
7. 7Carefully place 3-4 breaded cutlets into the hot oil, ensuring the pan is not overcrowded. Fry for 3-5 minutes per side, turning once, until the cutlets are golden brown and crispy on all sides. Use a slotted spoon to remove the fried cutlets from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat this process with the remaining cutlets.
8. 8Serve the fish cutlets immediately while they are still hot.

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