Learn how to make Fish Cutlets and Clear Soup using fish stock at home with chef Shantanu.

Chef Shantanu Gupte brings you a delectable fish starter recipe called Fish Cutlets and to add on, he also brings you the recipe of clear soup made using the fish stock. The crispy cutlets make good party appetizers or snacks.


oil for shallow fry

For stock:
1 tsp chopped garlic
1 tsp chopped ginger
salt to taste
lemon grass
1/2 a lemon’s juice
3 pieces of Basa fish

For cutlets:
2 tsp chopped garlic
2 tsp chopped ginger
1/2 onion – finely chopped
1/2 tsp turmeric
1 tsp chilli powder
1 tsp coriander powder
1 tsp garam masala
2 green chillies
lemon grass stock – chopped
1 boiled and mashed potato
2 tbsp bread crumbs
chopped coriander leaves

For coating:
seasoned flour
salt to taste
1 tsp paprika powder
1 egg
1 tsp chili powder

For clear soup:

1/2 cup water
2 green chillies
1 tsp soy sauce
coriander for garnish


For poaching the fish:
– In a bowl, add the water, chopped garlic, freshly chopped ginger, salt, lemon grass, lemon juice and the pieces of Basa fish.
– Once the water comes to a boil, reduce the heat.

For coating:
– In a plate, add the seasoned flour, salt and the paprika powder and mix well.
– In a bowl, break an egg and add salt and chilli powder and mix well.
– On a plate, add a little quantity of bread crumbs.

For making the cutlet mix:
– In a bowl, add the chopped garlic, chopped ginger, finely chopped onion, turmeric powder, paprika powder, coriander powder, Indian garam masala, chopped green chillies, chopped lemon grass stock, boiled potatoes, bread crumbs and the poached fish pieces.
– Mix all the ingredients well using hands.
– Add the chopped coriander leaves to the above ingredients and mix well again.
– Make medium sized round balls and press them lightly between you palms.
– Coat the cutlets in the dry flour mixture.
– Coat the cutlets in the egg mixture followed by rolling them in the bread crumbs.

For making the cutlets:
– Heat oil in a pan.
– Add the coated cutlets in the pan and shallow fry them until they are crisp on both the sides and they turn golden brown in colour.
– Once they are fried, take them out on an absorbent paper to drain out the excess oil.

For making clear soup:
– Use the fish stock and ad water to it,
– While the water is heating, add the broken chillies and the soy sauce.
– Once the soup is ready, sprinkle the chopped coriander leaves over it.

The fish cutlets and the clear soup are ready to be served.

Host: Shantanu Gupte
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Pratik Jain
VFX : Shravan Shah
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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Axella Rosepie

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