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Deep Fried Fish and Shrimp Cutlets

Name: Deep Fried Fish and Shrimp Cutlets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 250 spanish mackerel fillet (Indonesian: ikan tenggiri); 250 gram shrimp (Indonesian: udang), peeled and deveined; 1 egg (Indonesian: telur ayam); 50 gram all purpose flour (Indonesian: tepung terigu); 2 scallions (Indonesian: daun bawang), thinly sliced; 2 cloves garlic (Indonesian: bawang putih), grated; 1 teaspoon salt (Indonesian: garam); 1 teaspoon sugar (Indonesian: gula); 1/2 teaspoon ground white pepper (Indonesian: bubuk lada putih); bread crumbs (Indonesian: tepung roti/panir); oil for deep frying (Indonesian: minyak goreng)

Last updated: Apr 16, 2014 — Published: Apr 16, 2014 — By: Anita — 1 comment

I am at a loss as to what to name this dish, is it bakso, or otak-otak, or pempek? Anyway, this deep fried cutlets is made with spanish mackerel and shrimp, processed into paste like consistency, and then blended with all purpose flour, grated garlic, egg, thinly sliced scallions, and seasoned with salt, sugar, and pepper. The blended mixture then shaped into patties, rolled in bread crumbs, and deep fried until golden brown. I am sure you can agree on how delicious this must be, right? But, I am still at a loss as to what to name this, so I just stick with the most unimaginative title for this as can be, deep fried fish and shrimp cutlets, till I can decide on a better name. Oh, you should try eating this with garlic and chili sweet sauce. If you don’t have that, any chili sauce that is slightly sweet will do, though not as good.