Parsi Fish Cutlets

by Zarina
Parsi Fish Cutlets

Tell me you don’t want to pick one of these up and take a bite? Golden crisp on the outside, soft and spicy on the inside.  Today I’m sharing another recipe I learned from my Mama, an absolute favourite, so easy to make, only 15 mins marinating, and insanely quick to cook! The secret here is to fry half of the onions until soft, brown and caramelized and the other half add to the mix raw; this gives great textures and a subtle sweetness that compliments the spices perfectly.

I always make a double batch and freeze them, so whenever I want, I can pop them in the oven straight from frozen; they have been a lifesaver for kids’ lunches over lockdown, just sandwiched in a burger bun with ketchup!  The hubby loves them as a nibble with his whiskey before dinner, and they are super handy to have stashed in the freezer as a last-minute snack with tea or an appetizer for when people come round too!  

Parsi Fish Cutlets

Parsi Fish Cutlets

Serves: 26 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 kg Cod, Tilapia or Haddock
  • Cooking Oil – I used Avocado oil
  • 1 tbsp Ginger minced
  • 1 tbsp Garlic crushed
  • 2 Green Chillis chopped fine
  • Large handful chopped fresh Coriander
  • 4 Spring Onions chopped fine
  • 1 Onion chopped fine
  • 1 Onion cut into thin slices
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Chilli Powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Egg beaten
  • 180g Fine Semolina
  • Ketchup for dipping and a squeeze of lemon


  1. In a saucepan over medium-high heat with a little oil, fry the sliced onion until soft, brown, and caramelized, drain on kitchen towels, set aside.
  2. Chop the fish into small pieces or pulse in the food processor; the mixture should not be mashed, so be careful not to over pulse.
  3. Place the fish in a large bowl with the fried onions and all the other ingredients except the semolina; mix well with your hands, so everything is fully combined.
  4. Make desired-sized balls and then flatten them into the cutlet shape; I got about 26 patties.
  5. Coat each one in fine semolina all over, place on a tray, and refrigerate for 15 minutes to an hour
  6. Place about 1/4 inch oil in a frying pan and shallow fry the cutlets in batches over medium-low heat for about 5 minutes on each side; they should be golden on the outside and cooked all the way through.
  7. Drain on kitchen towels and serve immediately with roti/ chapati, a squeeze of lemon, and some ketchup as an accompaniment 
  8. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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