Scrummy, crisp and melt in mouth within Fish kebabs aka fish cutlets for iftar in Ramadan for past 10 years. My hubby is a fish freak and yearn it in any form, be it fried, curry, grilled or kebabs. I make sure that these crisp golden beauties are stuffed in freezer and serve to him when he desire for it.
You must be wondering why have I used bread crumbs and vermicelli both for coating. If you wish you may use only vermicelli and skip bread crumbs. But, I found that coating with bread crumb and vermicelli both together makes an extremely stable blanket to gentle fish patties.I would thoroughly recommend you to use both for the coat. Once you take a bite of these yum yum kebabs, I bet you will keep asking it for more and more. Let’s go through how to make these ravishing kebabs…..
500 gms, boneless fish fillet ( i have used bhetki(sea bass) here)
1/2 tablespoon, ginger paste
1/2 tablespoon, garlic paste
Oil for brushing and frying
1&1/2 cup, potatoes, boiled and grated
1 tablespoon, garlic, cloves, finely chopped
1/2 tablespoon, ginger, grated
1/2 cup, onions, finely chopped
1 teaspoon, chili flakes
1/2 cup, coriander leaves, finely chopped
3 tablespoon, mint leaves, finely chopped
Juice of one medium lemon
Salt and pepper to taste
Dry roast and grind to powder:-
1 teaspoon, fennel seeds
1 teaspoon, cumin seeds
2 teaspoon, coriander seeds
1/4 teaspoon fenugreek seeds(methi seeds)
Lightly beaten egg whites
1/2 cup maida(all purpose flour)
Bread crumbs as required
Fine vermicelli as required
salt and pepper for seasoning
Clean and wash the fillets well
Apply ginger, garlic paste and some salt.
Heat the heavy bottom pan and brush it with little oil.
Add marinated fish and cook on both sides for few minutes until cooked
Take it off the heat and cool. Shred the fish pieces and keep it aside
In heavy bottom pan, heat 2 tablespoon of oil.
Add grated ginger and chopped garlic, fry until light golden and aromatic. Do not burn.
Add chopped onion and fry until soft and pink
Add ground masala powder, chili flakes, salt and pepper, cook for a minute or 2.
Add boiled potatoes and mix well, cook for a minute or 2
Add shredded fish, mix well and cook for a minute
Take it off the heat and cool the mixture completely.
Transfer the mixture in a bowl, add lemon juice, coriander leaves and mint leaves. Mix well.
Divide the mixture into equal lemon sized balls and slightly press it to form patties
Season the flour with salt and pepper. Take bread crumbs in another plate. take the beaten egg whites in a bowl. Take fine vermicelli in another plate and crush it to break them
Coat the fish patty well with flour. Coat it well by dipping it in a beaten egg white and then bread crumbs. Again coat it with egg white and then in vermicelli for second time.. Repeat the same for all the mixture.
Spread it on a plate or tray lined with butter paper or cookie sheet such that they do not stick to each other and freeze them for 3-4 hours. If you intend to store them for later use, then at this stage, once the kebabs are frozen, gather them all and place it in a Zip lock bag and freeze. It can easily be stored up to 2 months.
Heat an oil in a deep heavy bottom pan or Kadhai. Once the oil is hot, fry kebabs on medium high flame until golden brown and crisp. No need to thaw the kebabs at room temperature, they are fried straight out from freezer. Do not fry them on very high heat as it will burn the the kebabs. Do not over load the pan, fry them in batches.
Take them out on an absorbent paper towel and proceed with the same for the rest
Serve them hot and crisp with sauce of your choice