Step-by-Step Guide to Prepare Super Quick Homemade Baked herb fish rolls stuffed with mozzarella and corn
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Prepare Ultimate Baked herb fish rolls stuffed with mozzarella and corn. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Baked herb fish rolls stuffed with mozzarella and corn, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baked herb fish rolls stuffed with mozzarella and corn delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Baked herb fish rolls stuffed with mozzarella and corn using 17 ingredients and 11 steps. Here is how you cook it.
Today being the first day of Ramadan, had to start my first round of the daily routine preparation of Iftar. Being first day, was not sure of what to make as a side dish apart from the fruits. I wanted to make something which was healthy, nutritious and would fill up stomach after a day long fast. Also, with the weather so chilly and rainy here, fish came out to be the best option
I have used Bassa fish, other fishes like seer, bhetki, salmon…etc. can also be used for this
Here’s the recipe
Ingredients and spices that need to be Get to make Baked herb fish rolls stuffed with mozzarella and corn:
- 300 gms fish Bassa fillet(boneless) ( boiled and shredded)
- 3 Potatoes medium (boiled and mashed)
- 1 Onion small (finely chopped)
- 1 tbsp Olive oil
- ½ tsp Ginger grated
- 1 tsp White pepper powder
- ½ cup Mozzarella cheese grated
- 3 tbsps Corn
- 1 tbsp Parsley (dried)
- 1 tsp Lemon juice
- ½ tbsp Cornflour .
- ¼ tsp chili paste Green
- 1 tbsp Mixed Italian herbs
- 4 Egg whites beaten
- ½ cup All-purpose flour
- 1 cup Bread crumbs
- Salt as per taste
Steps to make Baked herb fish rolls stuffed with mozzarella and corn
- Mix the grated cheese, parsley and corn in a bowl and keep it aside.
- In a pan, heat oil (not till smoking point). Add chopped onion, fry till translucent.
- Add mashed potatoes and fish and sauté it till it gets mixed well. Continue to Saute till the mixture gets dry. Take it off the flame and let it cool.
- To the potato and fish mixture, add ginger, white pepper powder, lemon juice, mixed Italian herbs, green chilly paste, corn flour and salt. Mix well.
- Divide the mixture into equal portions as per the required roll size. Take one portion, flatten it between the palms, put the grated cheese mixture in the center, and roll it neatly. Follow the same with all the portions.
- Take one roll at a time, coat it in flour, dip it in beaten egg white and coat it with bread crumb. Dip it again in beaten egg white and finally recoat it with bread crumb. Follow the same for all roll one by one.
- Refrigerate for 30- 45 mins.
- Preheat the oven at 190 degrees
- Place all the rolls on greased baking tray.
- Bake it for 8-10mins, flip it and then again bake it for 8-10 more minutes OR till it gets golden brown and crisp.
- Ready to serve with sauce or dips of choice.
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