In a non stick skillet, heat 1 tbsp oil, add the onions and green chilies and fry till translucent, next add the turmeric powder, coriander powder and pepper powder, fry till the raw smell of turmeric vanishes.
Next add the fish pieces and salt and fry well, till it turns a light golden brown color.
Next add the mashed potatoes, amchur powder and coriander leaves and mix well. Keep aside and let cool.
Roll the mixture in form of croquets of 2-inch long and 1-inch thick, keep aside.
Beat the egg white thoroughly and mix well with 1 tsp all purpose flour.
Heat oil in a non stick shallow skillet so that the chops dip fully.
Dip the chops in the egg white and then in the bowl of oats .
The crumbs should be as fine as possible and stick to all sides.
Next deep fry the fish chops ,until they turn golden brown color.
Do not put too many chops at a time as you need space to turn them so that all the sides fry well. Once done place them on kitchen tissue paper to drain excess oil.
Serve hot with tomato chili ketchup or plain ketchup.
You can also have it with puffed rice with a little salad made of onions, cucumber and tomato to go along with it.
Ingredients: 1 lbs Tilapia
2 large potatoes
1/2 cup onion, chopped
3 green chillies, chopped
1/2 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp pepper powder
1/2 tsp amchur powder
3 tbsp chopped coriander leaves
3 egg white
1 tsp all purpose flour
1 cup regular oats, blended as fine as possible
Salt, to taste
Oil for deep fry