This study was performed to compare the likings of fish (Pangas) and chicken cutlet as well as to find the best preparations among three fish cutlets. Taking three groups- Teachers, staffs, and students as panelists, it was found that all the panelists preferred one fish cutlet equally with chicken cutlet. Teacher and staff group liked the cutlet incorporated with 40% fish muscle, whereas student group liked the cutlet made with less amount of fish muscle (30%). The attributes like – Odor, Color, Taste, Texture were studied and compared among each preparation of cutlets along with overall acceptability of the products. Proximate compositions were checked to reveal the nutritional containment at various stages. The biochemical qualities of the final cutlets were checked to ensure that no serious quality compromission has occurred during preparation and all parameters were found to be at a safe level.