A classic combo with a twist: Tapioca-fish cutlet


Here is a simple recipe of crispy tapioca and fish cutlets which can be served as an amazing tea time snack.


½ kg tapioca (cut into pieces)

350-450 gms de-boned fish (king fish, pomfret, or fleshy mackerel)

Chilli powder and turmeric powder as required for marinating

Lime juice

1½ tbsp ginger (finely chopped)

1½ tbsp garlic (finely chopped)

¾ cup onion (finely chopped)

1 tbsp carrot (finely chopped)

1 tbsp diced tomatoes

½ cup chopped curry leaves, coriander leaves and mint

1 tsp black pepper powder

1 tsp garam masla

2 egg whites (beaten with salt and pepper)

8-10 bread slices (crumbed in the blender)

Coconut oil to fry

Salt as required


Boil the tapioca with salt and turmeric powder

Drain the cooked tapioca

Marinate the fish with chilli powder, turmeric powder, lime juice, and salt

Cook the fish and shred it

Heat oil in a pan

Add chopped ginger and garlic

Roast well

Add chopped onions and sauté well

Add chopped curry leaves, coriander leaves, mint leaves

Mix well

Add garam masala and crushed black pepper

Stir well

Add boiled tapioca and fish

Mix well using a ladle until everything blends into a mixture

When this mixture cools down, shape it into cutlets

Heat oil in a non stick pan

Dip the cutlets in beaten egg whites and coat in bread crumbs

Add these cutlets into hot oil

Fry on low flame until the coating gets crisp and golden brown

Serve hot with coriander/mint chutney or tomato ketchup

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