Shark cutlet  

HOW TO PREPARE: - Take the fish pieces and apply red chilly powder, turmeric and salt on it and cook in a little water. When the fish is cooked yet firm remove from flame and drain all the water. Mash the fish and set it aside. Take a blender and add the onion, green chilly, ginger, garlic and grind coarsely. Take a frying pan and pour in 2 tablespoons of oil. Add this coarsely ground paste and sauté till the raw smell leaves. Turn of the flame and add the mashed fish and black pepper powder. Mix all the ingredients well and make small balls out of this mixture. Beat the two egg whites in a bowl. Now dip these balls into the egg white and roll them over the bread crumbs so that they are evenly coated on all sides. Heat oil enough for deep frying and when the oil is very hot fry these balls in sets for four or five. Keep turning them over so that they are cooked evenly. Fry until golden brown and then remove and pat dry all the extra oil. Garnish with onion rings and lemon wedges and serve