Pan-Fried Goan Fish Cutlets with Coconut and Green Chili

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Golden brown fish cutlets infused with fresh coconut, green chilies, and Goan spices, perfect as a snack or appetizer. This Indian-inspired seafood recipe, ready in about 35 minutes, pairs grated fresh coconut, green chilies, chopped, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300 g white fish fillets (e.g. cod or pomfret)
• 1/2 cup grated fresh coconut
• 2 medium green chilies, chopped
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ginger, minced
• 2 tbsp coriander leaves, chopped
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp salt
• 1/4 tsp black pepper powder
• 1 medium (150 g) potato, boiled and mashed
• 3/4 cup bread crumbs
• 1 large egg, beaten
• 4 tbsp vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Poach 300 g white fish fillets in 1 cup water over medium heat for 6-7 minutes until cooked through and flaky; drain and flake the fish finely.
2. Step 2: In a mixing bowl, combine the flaked fish, 1/2 cup grated fresh coconut, 2 chopped green chilies, 1 finely chopped small onion, 3 minced garlic cloves, 1 tsp minced ginger, 2 tbsp chopped coriander leaves, 1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp salt, 1/4 tsp black pepper powder, and 1 medium boiled and mashed potato; mix thoroughly until well combined.
3. Step 3: Shape the mixture into small round patties about 2.5 inches in diameter.
4. Step 4: Dip each patty into 1 beaten large egg, then coat evenly with 3/4 cup bread crumbs.
5. Step 5: Heat 4 tbsp vegetable oil in a non-stick skillet over medium heat and shallow fry the cutlets for 3-4 minutes on each side until golden brown and crisp.
6. Step 6: Drain on paper towels and serve warm with green chutney or ketchup.