Fish Kebabs

Ingredients

• 1 lb tilapia skinless cut into 1-inch pieces
• 6 servings mint-cilantro chutney spread shopping list 
• 2 tablespoons yogurt plain such as greek) thick
• 1 teaspoon to 2 chilies slit fresh green such as serrano or thai, including seeds, or to taste minced
• 0.3 teaspoon ground cumin 
• 1.5 cups vegetable oil 
• 0.5 cup breadcrumbs dry fine
• 0.3 teaspoon ground coriander 
• 0.3 teaspoon turmeric 
• 0.3 cup cilantro leaves fresh finely chopped
• 0.5 teaspoon salt 
• 1 tablespoon frangelico grated fresh (with a rasp) peeled
• 2 teaspoon frangelico grated (with a rasp)
• 18 serving frangelico (6-inch)

Equipment

• food processor
• bowl
• frying pan
• paper towels
• wax paper
• skewers
• tongs

Directions

1. Purée fish with yogurt in a food processor until smooth.
2. Stir together ginger, garlic, chile, salt, cumin, coriander, and turmeric in a large bowl, then add fish and cilantro and stir until seasonings are evenly distributed.
3. Spread bread crumbs on a plate. Wet hands slightly, then form 2 tablespoons fish mixture into an oval about 3 inches long. Flatten oval slightly, then transfer to crumbs and turn to coat lightly.
4. Transfer to a tray lined with wax paper. Make about 17 more patties in same manner.
5. Heat 1/2 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, gently turning over once or twice with tongs, until golden and just cooked through, 2 1/2 to 3 minutes per batch.
6. Transfer as fried to paper towels to drain.
7. If serving as an hors d'oeuvre, put each patty on a skewer and serve with chutney for dipping. If serving as a first course, divide patties among 6 plates (about 3 per person) and drizzle with chutney.
8. Patties can be formed and coated (but not fried) 3 hours ahead and chilled, covered.