Fish Cuttlet

Step 1/15

• 400 g raw tuna
• 600 g boiled potatoes

• saucepan

In a saucepan filled with water, boil the potatoes and tuna fish. (The water in the pan should cover the potatoes and fish).

Step 2/15

To check that the potatoes are boiled, using a fork or a knife, press lightly on the potatoes and check that they are soft.

Step 3/15

Drain the water. Unload the fish to a clean glass bowl. Peel the potatoes and Place them in a bowl.

Step 4/15

Mash the potatoes and the fish.

Step 5/15

• 1 onion
• 3 cloves garlic
• 3 green chilies

• chopping board
• knife

Finely slice the onion, garlic cloves and green chilies.

Step 6/15

Add 2 tbsp olive oil and on medium heat, sinmer the onions, garlic and green chilies.

Step 7/15

When the onions begin to brown in colour, reduce to low heat and add the mashed potatoes and tuna and mix to combine well.

Step 8/15

• 3 tsp black peppercorns
• 2 tsp salt
• 2 tbsp olive oil

Add salt and pepper and squeeze a small piece of lime and mix to combine all the ingredients together. Set the frying pan aside and let it cool for a few minutes.

Step 9/15

Take a spoonful of the fish mixture and roll to a smooth 1.5 inch diameter size balls.

Step 10/15

• 1 ml lime juice
• 115 g plain flour
• 1 egg
• 1 pinch salt

• bowl

Prepare the coating batter: in a bowl add the flour, egg and a pinch of salt and gradually add water to get a thick consistency.

Step 11/15

• 45 ml water

Coat the fish balls in the flour batter and then coat in breadcrumbs.

Step 12/15

• breadcrumb

• deep fryer

Heat oil in a deep fryer or a deep frying wok. Drop a few breadcrumbs to see if the oil is heated; if the oil sizzles then the oil is heated.

Step 13/15

Place 3-4 cuttlets on the oil skimmer and carefully drop them in the oil.

Step 14/15

Make sure that the cuttlets are covered by the oil and fry them until golden brown in colour.