Fish Cuttlet

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• 32 g raw tuna
• 48 g boiled potatoes

• saucepan

In a saucepan filled with water, boil the potatoes and tuna fish. (The water in the pan should cover the potatoes and fish).

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To check that the potatoes are boiled, using a fork or a knife, press lightly on the potatoes and check that they are soft.

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Drain the water. Unload the fish to a clean glass bowl. Peel the potatoes and Place them in a bowl.

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Mash the potatoes and the fish.

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• ⅛ onion
• ¼ cloves garlic
• ¼ green chilies

• chopping board
• knife

Finely slice the onion, garlic cloves and green chilies.

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Add 2 tbsp olive oil and on medium heat, sinmer the onions, garlic and green chilies.

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When the onions begin to brown in colour, reduce to low heat and add the mashed potatoes and tuna and mix to combine well.

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• ¼ tsp black peppercorns
• ⅛ tsp salt
• ⅛ tbsp olive oil

Add salt and pepper and squeeze a small piece of lime and mix to combine all the ingredients together. Set the frying pan aside and let it cool for a few minutes.

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Take a spoonful of the fish mixture and roll to a smooth 1.5 inch diameter size balls.

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• ⅛ ml lime juice
• 9¼ g plain flour
• ⅛ egg
• ⅛ pinch salt

• bowl

Prepare the coating batter: in a bowl add the flour, egg and a pinch of salt and gradually add water to get a thick consistency.

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• 3⅝ ml water

Coat the fish balls in the flour batter and then coat in breadcrumbs.

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• breadcrumb

• deep fryer

Heat oil in a deep fryer or a deep frying wok. Drop a few breadcrumbs to see if the oil is heated; if the oil sizzles then the oil is heated.

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Place 3-4 cuttlets on the oil skimmer and carefully drop them in the oil.

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Make sure that the cuttlets are covered by the oil and fry them until golden brown in colour.

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• colander

Place tea towels in a colander. Place the cooked cuttlets in the colander, allowing them to cool.

Enjoy your meal!