Fish cutlet Recipe with Potato | Easy Non-Vegetarian Dish — Simple Snacks You Can Make Today

Hailing from the tropical coast of Kerala, this recipe blends coconut, curry leaves and coastal spice traditions. Perfect for the evening snack hour — light enough to not spoil dinner, flavourful enough to hit the spot.

Whether you're a seasoned home chef or a curious beginner, this Fish cutlet recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including Fish, Potatoes, Breadcrumbs. Each serving contains approximately 180 calories, with 15g of protein — making it a hearty addition to your diet.

Did you know? Portuguese colonists introduced fish cutlets to Kerala in the 1500s, but locals added curry leaves and coconut oil. During WWII, the British Army popularized them as 'protein biscuits'. Malayalis perfected the recipe by using sardines during monsoon. The crispy coating traps steam, creating a flaky interior—a technique now taught in culinary schools worldwide. Best enjoyed with Kerala's black tea.