6 Bread bread crumbs , toast lightly and crush Slice
1 To Taste Salt
1 To Taste Black Pepper
2 - 3 Potatoes , Boiled , peeled , mashed
From the market get deskinned Fish cut into small chunks. Add white Vinegar (1 tablespoon), curry leaves (few), 1 Green Chilly to a bowl of water and bring it to boil. Add Fish chunks into the boiling water and cook the fish.
Strain & remove the water. Remove the central thorn, curry leaves and green chilly & throw it. Pour 1 tbspn oil and heat it in a wok / kadai. Saute Onion, green chilly, curry leaves & ginger till onions turn pink in the hot oil. Boil potatoes & remove the skin.
Mash Potatoes (ratio of fish & potato 2 : 1) and add it to the kadai/ wok. Add half teaspoon pepper powder to the mixture in the kadai. Coarsely mash the fish with ur hands and add it to the kadai. Mix well and add salt as per taste.
Add pepper powder again if required. Mix well and switch off the flame. After the mixture cools down a little or is lukewarm add 1 egg yellow in it and mix it. Add milk in the separated egg white and keep it in a bowl.
Shape the mixture into cutlets, dip it in the egg white+milk dip kept aside in a bowl and pat bread crumbs on it or roll it in the bread crumbs. Deep Fry in oil till golden brown.