FISH CUTOUT RECIPES

Steps:

• Combine 1 cup butter, sugar, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and baking powder; beat at low speed until well mixed.
• Divide dough into thirds. Shape each third into ball. Wrap each in plastic food wrap; flatten to 1/2 inch. Refrigerate 1 hour or until firm.
• Heat oven to 400°F.
• Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 3-inch fish-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
• Combine powdered sugar, water and 2 tablespoons butter in bowl. Beat at medium speed, adding additional water, if necessary, for desired glazing consistency. Tint with food color, if desired.
• Glaze cooled cookies; decorate as desired. Let stand until set.

Steps:

• Take water in a pan and bring it to a boil. Add the fish fillets to the water and let it cook nicely (till the fish turns opaque).
• Remove the fish from the water and shred it into small pieces.
• Heat oil in a small skillet and saute the onions, ginger and garlic in it till the raw smell vanishes.
• Add the shredded fish to it along with garam masala, salt, chilly powder , cumin powder and cilantro.
• Keep stirring the mixture until it becomes very dry. This is essential for the cutlets to bind together very well.
• Once the above mixture is cool enough to handle, add one raw egg to it. Mix everything nicely with hands. (The egg is mainly used for binding. You can also use a handful of cooked rice or a boiled and mashed potato instead.)
• Beat another egg in a bowl.
• Make small round balls out of the cutlet mixture and shape it into patties. You can make any shape - round, oval, heart shape, cylindrical etc.
• Dip the patties in the beaten egg then coat it with bread crumbs. Now you can deep fry, shallow fry or bake these cutlets.