Fish Cutlets
- Energy Kcal 179
- Carbohydrates g 13.8
- of which sugars g 1.9
- Protein g 13
- Fats g 8
- of which saturated fat g 1.99
- Fiber g 1.3
- Cholesterol mg 75
- Sodium mg 317
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 10 min
- Makes: 8 pieces
- Cost: Average
PRESENTATION
Fish cutlets are, honestly, a total staple from the northern spots of Emilia-Romagna all the way down to Sicily's southern coast. They've got this classic Italian vibe going on. In Bologna, you get the rich cotoletta alla bolognese, while over in Palermo, it's the lighter cotoletta palermitana. And look, both versions share the main thing: crispy fish cutlets. What makes these really, really special is the golden breaded layer hugging a tender fish filling. For sure. Take a bite, and you'll find a moist and flaky center with that oh-so-satisfying crunch.
And the sauce? Add a fresh, aromatic yogurt dip. It just cools everything down, adding a tangy, herby kick that fits so well with the Italian love for bright, satisfying flavors. In Sicily, swordfish gets the spotlight, using local seafood for a dish that feels both special and homey—it's perfect for blending tradition with a touch of creativity.
Across Italy, families and friends gather around plates of easy fish cutlet recipe bites, enjoying them as a second course or a tasty snack. And pretty simple, right? The ingredients are simple, letting the flavors shine. It's crispy outside, soft and tender inside. Each piece is a little celebration. Thing is, with the breading and a light, zesty yogurt sauce, these cutlets pair so well with a fresh salad or roasted veggies.
In Emilia-Romagna, some cooks love experimenting with different types of fish. I mean, they create their own homemade fish patties for a fresh twist. You might find versions that get a bit fancy with herbs or a sprinkle of cheese, but here's the deal: the heart remains the same. It’s about bringing people together over simple, tasty, and aromatic food. Whether you call them fish cutlets, pan-fried fish cutlets, or fish croquettes, this dish is just perfect for weeknights or special occasions. Seriously good. Enjoy a taste of Italy right at home with this tasty and easy recipe.
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INGREDIENTS
- Ingredients for 8 Cutlets
- Cod fillet 10.6 oz (300 g) - cleaned
- Shrimps 0.7 lb (300 g)
- Spinach 1 cup (30 g)
- Eggs 1
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil 4 spoonfuls
- Potatoes 0.7 lb (300 g)
- Breadcrumbs ½ cup (70 g)
- For the Yogurt Sauce
- Greek yogurt 0.7 cup (150 g)
- Wild fennel to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Lime peel 1
How to prepare Fish Cutlets
To prepare the fish cutlets with yogurt sauce, first boil the potatoes 1 for about 30 minutes or until they are soft (cooking time may vary depending on their size). Meanwhile, prepare the sauce: chop the fennel with a knife 2, and in a small bowl pour the yogurt and olive oil 3.
Salt 4, pepper, aromatize with lime zest 5 and chopped fennel 6.
Mix 7 to blend and keep in the fridge until ready to serve. Cut the already cleaned cod fillet into pieces 8 and then shell the shrimp 9 following our guide: How to clean shrimp. Once cleaned, you will get about 150 g (5.3 oz) of shrimp.
Once the potatoes are cooked, let them cool, then peel them. Now place in the mixer the cod, shrimp 10, well-washed and dried fresh spinach, add the potatoes 11 and breadcrumbs 12, salt and pepper.
Finally, add the egg 13 and blend all the ingredients until you get a compact and homogeneous mixture 14. Now you can shape your cutlets: moisten your hands with a little water 15 to work the mixture better.
Take a portion of the mixture, give it a round shape and lightly flatten it 16 to obtain a cutlet, as you form them, place them on a tray 17. Once ready, place them to firm up in the freezer for 10 minutes. Finish with the cooking of the cutlets: heat 4 tablespoons of oil in a pan, take the firmed-up cutlets and cook them for 3 minutes on one side and 2 minutes on the other 18.
When they have a nice golden color 19, drain them and transfer to a tray lined with absorbent paper 20. Serve the fish cutlets still hot accompanied with yogurt sauce 21.