These fish kababs are one of my go to recipes for dinner parties!

Easy to whip up, and only using a few ingredients, these kababs are perfect to make last minute, or you can even freeze the raw kababs and pop them out whenever you need them.

These kababs go perfectly with other dinner party fair like Pulao, or Biryani. Some plain steamed white rice is also great with this.

I use frozen fish fillets to make this even easier!

I buy a large 2-4 lb bag of individually frozen tilapia that I have handy in the freezer for whatever recipes I want to create. Just pop some out, defrost in water, and use how you would any other fresh fish fillet. You can also make my fish fry recipe if you end up getting some!

You can also jazz this recipe up by adding some spices.

I added an option to add gorom moshallah/garam masala powder to this recipe, and thought I don’t use any spices in my kabab to keep the flavors of the fish the main element of the dish, you can of course add your own if you wish. Some other spices that work well with this kabab are: red chili powder, turmeric powder, cumin powder, and coriander powder.

You can watch the full process in this video!

INGREDIENTS  

• 1 lb tilapia fillets (you can use any fish you want)
• 1/4 cup red onions (finely sliced)
• 5 green chilis
• 1/3 cup cilantro (chopped)
• 1/2 lime (about 1 tbsp juice)
• 1/2-1 tbsp corn flour
• 1-2 tbsp breadcrumbs
• 1-2 eggs
• 1/2 tsp salt (or to taste)
• 1/4 tsp gorom moshallah/garam masala (optional)
• vegetable oil (for frying)

INSTRUCTIONS 

Wash your fish fillets and drain out all the water. (use salt water if fishy)

Microwave your fish in a bowl until just cooked (about 3-4 minutes), flipping halfway through. Drain any liquid that comes out, then let it cool.You can also boil the fish stovetop with a little bit of water. Dry all the water out.

Once cool, add in the rest of your ingredients. You can mash the onions and chilis with some salt first to soften them/for extra flavor if you want.

Mash everything together very well. If the mixture is too loose/breaking apart still, add in some more egg, breadcrumbs, and corn flour to bind the kabab.

Use a 1/4 cup scoop to scoop the fish mixture, and form into kababs.

Press the fish mixture gently into a ball in your palms, then press into a disk like shape, making sure to fix any cracks on the edges.

Put your plate of kababs in the fridge for 10-20 minutes if you want them to be easier to fry. This will let them set a little.

Set your pan on medium/medium-low heat, wait for the oil to heat up. Then gently release your kababs into the oil. Let one side fry until golden brown, then flip gently and fry the other side.

Serve with lime wedges and enjoy!