Cutlet is fried snack product preferred by most of the people. Addition of fish not only gives better taste to product but also improves the nutritional quality. Even though many researchers have attempted to incorporate different varieties of fish in to such fried products, literatures pertaining to incorporation of surimi, which is a highly concentrated form of myofibrillar protein from fish in to cutlets, are very few. Hence this study was attempted to develop cutlets by incorporating surimi prepared from Scolopsis bimaculatus, a species which is usually regarded as low valued. Fish cutlets were prepared by incorporating different proportions viz. 50%, 60% and 70% of surimi. Control cutlets were also prepared without the addition of surimi. The organoleptic parameters viz. appearance, color, odour, taste, flavour, texture and overall acceptability were analysed on a 9 point hedonic scale by untrained panellists. Fish cutlets with 70% surimi had highest (7.83 ±0.39) scores for appearance while control cutlets scored the lowest (5.00 ±0.60). Fish with 60% cutlets were found to have highest scores for all the other attributes viz. color (7.50 ±0.80), odour (7.58 ±0.51), taste (7.66 ±0.65), flavour (7.58 ±0.66), texture (7.58 ±0.67) and overall acceptability (7.83 ±0.94) followed by 70% fish cutlets with scores 7.33 ±1.07, 7.17 ±0.58, 7.25 ±0.75, 7.16 ±0.71, 7.08 ±0.79 and 7.67 ±0.65, respectively. The values for the attributes viz color, odour, taste, flavour, texture and overall acceptability were 6.58 ±1.24, 6.50 ±1.90, 6.5 ±1.08, 6.75 ±1.21, 6.83 ±1.19 and 6.75 ±0.97 whereas, that for control product was 5.92 ±1.00, 5.75 ±0.62, 6.00 ±0.85, 6.00 ±0.95, 6.08 ±0.90 and 6.42 ±0.79, respectively. Incorporating cutlets with 60% of surimi was found to have optimal sensory parameters and were most acceptable among different types of cutlets.