A Crispy Island Delight

Sri Lankan fish cutlets are a beloved street food and party snack across the island, celebrated for their crunchy golden crust and flavorful, spiced filling. These deep-fried delights are bite-sized and bursting with flavor, making them a staple at gatherings, tea time, and special occasions. With a crispy exterior and soft, savory interior, fish cutlets showcase the island’s bold use of spices, herbs, and seafood.

What Are Sri Lankan Fish Cutlets?

Fish cutlets are small, round croquettes made with flaked fish (usually canned mackerel or tuna), mashed potatoes, onions, green chilies, and a blend of spices. The mixture is shaped into balls, dipped in batter or egg, rolled in breadcrumbs, and deep-fried until golden brown.

Though simple in appearance, Sri Lankan cutlets are packed with layers of flavor—spicy, tangy, and slightly smoky—making them incredibly addictive.

Ingredients

For the filling:

• about 200g of cooked fish (or 1 can of mackerel or tuna)
• 2 medium potatoes, boiled and mashed
• 1 medium onion, finely chopped
• 2–3 green chilies, finely chopped (adjust to taste)
• 1 tsp garlic, minced
• ½ tsp ginger, minced
• ½ tsp turmeric powder
• ½ tsp chili Flakes
• ½ tsp black pepper
• 1 tsp of curry powder
• Salt to taste
• A handful of curry leaves, finely chopped (optional)
• 1 tbsp oil

 For coating and frying:

• ½ cup of plain flour or 1 egg, beaten
• ½ tsp turmeric powder
• Salt to taste
• 1 cup breadcrumbs (or more, as needed)
• Oil for deep frying

Step-by-Step Recipe

1. Prepare the filling:

• Heat 1 tbsp of oil in a pan.
• Sauté onions until golden brown.
• Add and Sauté green chilies, garlic, and ginger until soft and fragrant.
• Add turmeric, chili Flakes, pepper, and salt. Mix well.
• Add the flaked fish and stir until well combined. Let it cook for 3–4 minutes to remove moisture.
• Mix in the mashed potatoes and curry leaves.
• Add curry powder.
• Add additional salt or pepper if needed.
• Allow the mixture to cool slightly.

2. Shape the cutlets:

• Take small portions of the filling and shape into round balls (or slightly flattened discs).
• Place them on a tray and chill for 10–15 minutes to firm up.

3. Coat the cutlets:

• Dip each ball in the beaten batter (mix plain flour with salt and turmeric) or egg, then roll in breadcrumbs until evenly coated.

4. Fry the cutlets:

• Heat oil in a deep pan over medium heat.
• Fry the cutlets in batches until golden brown and crispy.
• Remove and drain on paper towels.

Serving Suggestions

Sri Lankan fish cutlets are typically served warm with tomato ketchup, chili sauce, or a tangy onion salad. They also pair perfectly with a cup of strong Ceylon tea, making them ideal for evening tea time.

Tips for Perfect Cutlets

• Ensure the filling isn’t too wet—moisture can cause the cutlets to break while frying.
• Refrigerating the shaped cutlets before coating helps them hold their shape better.
• You can bake or air-fry cutlets for a healthier version, but traditional deep frying gives the best crunch.

Conclusion

Sri Lankan fish cutlets are more than just a snack—they’re a flavorful representation of Sri Lanka’s vibrant food culture. Whether served at a wedding, a family party, or simply as a teatime treat, these crispy delights are sure to impress anyone who tries them. Try this recipe at home and bring a taste of the island to your table.

 

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