Katlet Ikan Masterchef UK

My MasterChef UK Fish Cutlets

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Preparation info

  • Serves


    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

This dish is very special to me. My late mum taught me how to make these cutlets and I made them for my MasterChef UK challenge for which I received outstanding comments from the judges. These cutlets can be enjoyed as a snack with sweet chilli sauce or as an accompaniment to a main course.


  • 150 g (5⅓ oz) basa fillets, or any white-flesh fish
  • 160 g ( oz) potatoes
  • A pinch of salt
  • 1 medium white onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 4-cm (-inch) knob ginger, peeled and grated
  • 2 stalks coriander leaves, finely chopped
  • 1 stalk curry leaves, stem discarded, leaves finely chopped
  • 1 green chilli, finely chopped
  • 1 Tbsp curry powder
  • ¼ tsp fennel seeds
  • 1 egg yolk
  • A pinch of turmeric powder
  • White pepper powder, to taste
  • 1–2 egg whites, lightly beaten
  • Vegetable oil, as needed for deep-frying


  • Place the fish in a small pot and add just enough water to cover the fish. Simmer over low heat until the fish is cooked through. Transfer the fish to a mixing bowl and set aside to cool.
  • Peel the potatoes and chop roughly. Place in a small pot and add enough water to cover the potatoes. Add a pinch of salt and boil until the potatoes are softened. Drain and add to the bowl of fish.
  • Add all the other ingredients, except for the egg whites and oil. Using a potato masher, mix all the ingredients until well combined.
  • Form the mixture into small 5-cm (2-inch) patties.
  • Heat sufficient oil for deep-frying in a frying pan over medium heat.
  • Coat the patties in egg white, then gently lower into the hot oil and deep-fry until golden brown. Remove and set aside to drain.
  • Enjoy with sweet chilli sauce or serve with a salad, such as my mango and pepper salad, on the side.