🐟 Hilsa Fish Cutlet – Crispy & Flavorful Bengali Delight 🍽️

A crispy, flavorful delight, Hilsa Fish Cutlet is a must-try snack for all Ilish lovers! This golden-brown appetizer, made with spiced Hilsa fish, is a perfect blend of crunch and rich Bengali flavors. Serve it with mustard dip or kasundi for an irresistible treat.

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🛒 Ingredients

For the Cutlet Mixture:

✔ Hilsa Fish (Ilish Mach) – 300g (boneless, steamed, or boiled)
✔ Boiled Potatoes – 2 (medium, mashed)
✔ Onion – 1 (finely chopped)
✔ Green Chilies – 2 (finely chopped)
✔ Ginger-Garlic Paste – 1 tsp
✔ Turmeric Powder – ½ tsp
✔ Red Chili Powder – ½ tsp
✔ Cumin Powder – ½ tsp
✔ Garam Masala – ½ tsp
✔ Salt – To taste
✔ Chopped Coriander Leaves – 2 tbsp
✔ Lemon Juice – 1 tsp

For Coating & Frying:

✔ Egg – 1 (beaten)
✔ Breadcrumbs – 1 cup
✔ All-Purpose Flour – 2 tbsp
✔ Mustard Oil – For deep frying

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👩‍🍳 Cooking Process

1️⃣ Preparing the Fish Mixture

1️⃣ Boil or steam Hilsa fish and remove all bones carefully.
2️⃣ In a bowl, mash the fish and mix with mashed potatoes.
3️⃣ Add onion, green chilies, ginger-garlic paste, turmeric, chili powder, cumin powder, garam masala, salt, coriander leaves, and lemon juice.
4️⃣ Mix everything well to form a smooth, spiced fish mixture.
5️⃣ Shape into small cutlets (round or oval).

2️⃣ Coating the Cutlets

1️⃣ Dust each cutlet lightly with flour.
2️⃣ Dip in beaten egg for binding.
3️⃣ Coat generously with breadcrumbs for a crispy texture.
4️⃣ Refrigerate for 15 minutes to set.

3️⃣ Frying the Cutlets

1️⃣ Heat mustard oil in a pan for deep frying.
2️⃣ Fry the cutlets on medium heat until golden brown and crispy.
3️⃣ Remove and drain excess oil on tissue paper.

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🍽️ Serving Suggestions

✅ Serve hot with Kasundi (Bengali mustard sauce), tomato ketchup, or mint chutney.
✅ Enjoy with a cup of chai or refreshing green salad.

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📌 Footnote:

This dish is a specialty during the Sundarban Hilsa Festival, also known as Sundarban Ilish Utsav, where the finest Hilsa fish dishes are celebrated!

Enjoy your crispy Hilsa cutlets! 😋🐟