Curry-Spiced Fish Cutlets

Whenever I see King Salmon cutlets being sold at the fish market, I would definitely buy some because they are not always readily available. Unlike the farmed Tasmanian Salmon, which has a pink flesh, the King Salmon has a firm white flesh, and it is not farmed. It is found in warmer waters of North Queensland and the Northern Territory.

If you cannot find this fish, any other white flesh cutlets such as blue eye or snapper can also be used.

Curry -Spiced Fish Cutlets Recipe

2 king salmon cutlets
2 wedge lemons
3 tbsp potato flour
1 tbsp curry powder
salt and pepper to season
oil for shallow frying

Mix the flour and curry powder on a plate.
Dry the cutlets with absorbent paper. Season fish with salt and pepper. Coat the cutlets on both side until all areas are covered.
Heat about 1cm thick ot oil in a frying pan. Gently lower the cutlets and cook for 5-8 mins on each side, or until golden. Drain on absorbent paper.
Serve with lemon wedges and steam rice.