Pez Chuleta - By Chef Lallan Kumar

Pez is also a Spanish word, which refers to the living creature itself; the fish that swims in water. In contrast to "pescado," which is used when discussing fish as a food item, "pez" is used when talking about the animal in its natural habitat. Fish has been a significant part of the human diet throughout history. In ancient civilizations, such as those in Egypt, Mesopotamia, and Rome, fish was a valuable source of protein. Coastal communities and those located near freshwater bodies have traditionally relied on fish as a major food source due to its availability.

Ingredients:

- Fish Fillets (such as cod, haddock, or tilapia) - 500 gm

- Potatoes (boiled, peeled, and mashed) - 50 gm

- Onion, finely chopped - 50 gm

- Green chilies, finely chopped (adjust to taste) - 10 gm

- Chopped Ginger - 5 gm

- Garlic Paste - 5 gm

- Turmeric Powder - 2 gm

- Red Chilli Powder (adjust to taste) - 3 gm

- Garam Masala Powder - 4 gm

- Salt (to taste) - 10 gm

- Freshly ground black pepper - 3 gm

- Coriander leaves, chopped - 5 gm

- Breadcrumbs (for coating) - 50 gm

- Eggs, beaten (for coating) - 2 nos.

- Oil (for frying) - 100 ml

Method:

1. Cook the fish: Boil or steam the fish fillets until they are cooked through. Once cooked, remove any bones and skin, then flake the fish using a fork.

2. Prepare the mixture: In a large bowl, combine the flaked fish, mashed potatoes, chopped onions, green chilies, ginger paste, garlic paste, turmeric powder, red chili powder, garam masala powder, salt, black pepper, and chopped coriander leaves. Mix everything well to form a uniform mixture.

3. Shape the cutlets: Take a small portion of the mixture and shape it into a cutlet or patty. You can make them round, oval, or any shape you prefer. Repeat the same with the remaining mixture.

4. Coat with breadcrumbs: Dip each cutlet into the beaten egg, ensuring it's coated on all sides. Then, coat the cutlet with breadcrumbs, pressing gently to adhere. Place the coated cutlets on a tray or plate.

5. Heat the oil: Heat oil in a frying pan over medium heat. The oil should be hot enough to sizzle when you add the cutlets.

6. Fry the cutlets: Carefully place the coated cutlets in the hot oil and fry them until they are golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.

7. Serve: Serve the spicy fish cutlets hot with mint chutney.