In a pan, add some oil, then add black pepper powder, turmeric powder, and salt. Add the fish into the pan, and add some water cover the pan and allow the fish to cook on its own steam. Once the fish is cooked, let it cool down before removing the skin and bones, flake the fish and be sure to drain any excess water.
Wash and boil the potatoes with the skin on, cooked until its tender. Peel off the skin of the potatoes, mash it thoroughly to ensure that there are no lumps. Keep it aside.
In a food processor, grind together the green chillies, ginger, and garlic. Set aside.
Heat oil in a pan and add the chopped onions, sauté it until it becomes translucent.
Add the mixture of green chillies, ginger, and garlic, mix well.
Then add garam masala powder, chilli powder, turmeric powder, fennel powder, black pepper powder. Mix well.
Add the flaked fish, salt, and lemon juice, mix well then add the potatoes and coriander leaves. Switch off the flame and keep it aside to cool down.
In a bowl, beat the egg thoroughly and add pinch of salt. Place breadcrumbs on a plate.
Start shaping the fish mixture into small ball and flatten it.
Dip these cutlets into the beaten egg.
Coat the cutlet in breadcrumbs.
Preheat the airfryer to 180 degrees Celsius (350 degrees Fahrenheit) for 3 minutes.
Spray some cooking oil on the fish cutlets.
Place the fish cutlets inside the cooking basket and set the timer for 6 minutes.
After 6 minutes, open the cooking basket and flip the fish cutlets and fry it at 180 degrees Celsius (350 degrees Fahrenheit) for another 6 minutes.