An attempt has been made to develop value added battered and breaded fish "cutlet" from Pangasius (Pangasianodon hypophthalmus). Recently due to increased fish production in India the price of pangasius is reduced, therefore to increase profitability by developing a value added product from Pangasius (P. hypophthalmus) is urgent need for their utilization, also no attempt has been made to develop battered and breaded product "cutlet" from pangasius fish. The recipe was standardized using the recipe the cutlets were prepared and kept in refrigerated display unit (-15 to -18ºC) for shelf life assessment. The product was subjected to organoleptic evaluation, biochemical and microbiological tests at 2 days intervals. During storage study, it was found that, the pangasius fish cutlet kept in refrigerated display unit (-15 to -18ºC) was acceptable up to 16 days.