Sri Lankan Fish Cutlets

Sri Lankan fish cutlets are a popular snack, often served as an appetizer or as part of a larger meal. These cutlets are typically made with flaked fish (often canned tuna or mackerel), mashed potatoes, and a blend of spices. The fish is cooked with ingredients like onions, green chilies, garlic, curry leaves, turmeric, and black pepper, giving it a fragrant, mildly spicy flavour. 

The fish and potato mixture is then shaped into small balls and coated in breadcrumbs. These cutlets are deep-fried until golden brown and crispy on the outside, while remaining soft and flavourful on the inside. 

Sri Lankan fish cutlets are a favorite for gatherings or street food, often served with a side of tomato sauce or ketchup. The combination of savory, spicy filling and crunchy coating makes them irresistible!

Making fish cutlets round and perfect can be tricky, so I’m sharing a few tips to help you make the fish cutlets round and crack-free.

Ingredients

200g canned Tuna/ Salmon or any boiled fish (drain the water/oil well if they are canned)
1tsp ginger garlic paste
1/4 tsp turmeric powder

1 tbsp Pepper powder or as required

1 tsp cumin powder 
150g boiled potatoes 
1 tbsp tomato puree or 1 tsp lemon/lime juice
1 medium sized onion, finely chopped

2 green chillies, finely chopped 
3 tbsp oil

few Curry leaves

Rampe (pandan leaves)

Salt as per taste

For coating

1/4 cup all purpose flour

1/2 cup water

3 large eggs

2-3 cups Breadcrumbs or as required

Directions

1. Boil and Prepare Potatoes: Start by boiling the potatoes in a large pot of water until they are soft and tender. This usually takes about 15-20 minutes, depending on the size of the potatoes. Once boiled, drain the water and let the potatoes cool slightly. Peel the potatoes and mash them thoroughly. Set the mashed potatoes aside for later use.
2. Cook the Fish Mixture: Heat 2-3 tablespoons of oil in a frying pan over medium heat. Once the oil is hot, add the ginger-garlic paste and sauté for a minute until the aroma is released. Add the finely chopped onions, green chilies, and curry leaves to the pan. Stir occasionally and cook until the onions become soft and translucent, about 3-4 minutes.
3. Now, add the tomato pureee and canned tuna or your choice of fresh fish to the pan. If using fresh fish, be sure to flake it with a fork into smaller pieces. Stir the fish mixture well and add the chili powder, turmeric powder, cumin powder, salt, and black pepper powder. Stir-fry the mixture for about 5 minutes on medium heat, allowing the spices to infuse into the fish and onions. Be sure to leave the lid off during this step to ensure the mixture doesn’t become too watery.
4. Once the fish mixture is well-cooked and the spices are thoroughly blended in, add the mashed potatoes into the pan. Mix the potatoes and fish together, ensuring the ingredients are evenly distributed. Continue to cook for another 2-3 minutes, stirring occasionally, allowing the flavors to meld. After this, turn off the heat and let the mixture cool completely.
5. Once the mixture is cool enough to handle, take small portions of it and roll them into lime-sized balls. Be sure to press them gently to shape them into uniform balls. Shape them into small round balls, as is traditional for Sri Lankan fish cutlets.
6. To help the cutlets retain their shape and texture, you will need to coat them. I normally double coat them. First prepare the batter by mixing all purpose flour, water and eggs together. Whisk them to mix well.
7. Next, dip each ball into the beaten egg, ensuring it’s evenly coated. After this, roll the balls in breadcrumbs, pressing gently to make sure the crumbs stick. For an extra crispy texture, you can repeat this step to double-coat the cutlets.
8. Fry the Cutlets: Heat oil in a deep frying pan over medium heat. Once the oil is hot (but not smoking), carefully drop the coated fish cutlets into the oil. Fry them in batches to avoid overcrowding the pan. Cook for about 3-4 minutes on each side, or until the cutlets are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain excess oil on paper towels.
9. Serve: Serve your freshly fried Sri Lankan fish cutlets hot, accompanied a hot sauce or tomato ketchup. These cutlets are perfect for any occasion, whether as a snack or as part of a larger meal. Enjoy!

Tips:

• Drain the Canned Fish Properly: If you are using canned fish (like tuna or mackerel), make sure to drain all the water or oil from the can. Any excess moisture can affect the texture of the cutlet mixture and may cause them to become too soggy or fall apart during frying.
• Finely Chop the Onions and Green Chilies: For a smoother, more uniform texture in your fish cutlets, finely chop the onions and green chilies. This will ensure that the cutlets hold together well and will prevent large chunks from making them difficult to shape or fry evenly.
• Avoid Surface Ingredients That Can Cause Cracking: When shaping the cutlets, try to remove any visible onions or green chilies from the surface. If they remain on the outside, they can cause the cutlets to crack during frying, making them less neat and appealing.
• Fry on Medium heat: It’s important to fry the cutlets on a medium heat, as this allows them to cook through properly without burning. If the heat is too high, the outside of the cutlets may brown too quickly while the inside remains uncooked.
• Monitor Oil Temperature: Before frying the cutlets, ensure that the oil isn’t too hot. If the oil is too hot, the cutlets will turn dark on the outside very quickly, without cooking all the way through. The ideal temperature is medium heat, which ensures a golden, crispy exterior while keeping the interior soft and cooked. Additionally, as you fry, you can splash a little oil onto the surface of the cutlets to ensure they fry evenly on all sides.
• Double coat: For an extra crispy texture, you can double-coat the cutlets. 
• Let the coated cutlets sit at least for an hour: Give some time for the breadcrumbs to set and stick to the cutlets. Once coated let the coated cutlets sit at least for an hour.