Sri Lankan Fish Cutlets
The Quirky Foodster Team
Ingredients
- Canned or cooked tuna or mackerel, flaked (10.5 oz) — 300 g (10.6 oz)
- Potatoes, boiled and mashed (14 oz) — 400 g (14.1 oz)
- Small onion, finely chopped (100 g) — 1
- Green chillies, finely chopped — 2
- Curry leaves, finely chopped — 1 sprig
- Sri Lankan curry powder (1 teaspoon) — 3 g
- Ground pepper (1/2 teaspoon) — 1 g
- Lime juice (1 tablespoon) — 15 ml (1 tbsp)
- Eggs, 1 mixed into the filling and 1 beaten for coating — 2
- Dried breadcrumbs (1 cup) — 100 g (3.5 oz)
- Oil for deep-frying
- Salt — to taste
Method
- In a large bowl, mix the flaked fish, mashed potato, onion, green chillies, curry leaves, curry powder, pepper, lime juice, 1 beaten egg and salt until well combined and firm enough to shape.
- Chill the mixture for 30 minutes to firm up, which makes shaping much easier.
- Shape into small ovals or cylinders, about 2 tablespoons of mixture each.
- Dip each cutlet in the remaining beaten egg, then roll in breadcrumbs to coat evenly.
- Heat oil to 175C (350F) in a deep pan. Fry the cutlets in batches for 3-4 minutes, until deep golden brown and crisp.
- Drain on paper towels and serve warm.
Introduction: Fish cutlets are a cornerstone of Sri Lankan 'short eats' – the bakery counter snacks eaten with tea in the late afternoon or packed for parties and school lunches.
Cultural Background: Fish cutlets are a cornerstone of Sri Lankan 'short eats' – the bakery counter snacks eaten with tea in the late afternoon or packed for parties and school lunches. Built on mashed potato bound with flaked fish and warming spice, then crumbed and deep-fried, cutlets show the British colonial influence on Sri Lankan snacking (the word 'cutlet' itself is a legacy of that era) reworked entirely with local spice and technique.
Tips: Make sure the mashed potato is dry, not wet, or the cutlets will fall apart in the oil; drain boiled potatoes very well. Chilling the mixture before shaping is essential for a firm cutlet that holds together while frying. Double-crumb (egg, then crumbs, then egg and crumbs again) for an extra-crisp shell.
Variations: Chicken or beef mince can replace the fish for meat cutlets, a very common variation. A vegetable version uses mashed potato with sweetcorn, carrots and peas instead of fish. Not typically made vegetarian due to fish and egg, though a vegetable-and-potato version omitting both fish and egg (using a flour-water binder) is served as a vegetarian short eat.
Storage: Refrigerate uncooked, crumbed cutlets for up to 1 day, or cooked cutlets for up to 2 days.
Reheating: Reheat in an oven or air fryer at 180C (350F) for 6-8 minutes to restore crispness; avoid microwaving as it makes them soggy.
Nutrition: Approx. 140 kcal, 8 g protein, 6 g fat, 13 g carbohydrates, 1 g fibre per cutlet
FAQs:
Q: Can I bake fish cutlets instead of deep-frying?
A: Yes, brush with oil and bake at 200C (400F) for 20-25 minutes, turning halfway, though the texture will be slightly less crisp than fried.
Q: What fish works best?
A: Canned tuna or mackerel are the most common choices for convenience and flavour, though any firm, flaky cooked fish works.
Q: Can I freeze fish cutlets?
A: Yes, freeze the shaped and crumbed but uncooked cutlets on a tray, then bag them; fry from frozen, adding 1-2 extra minutes.
- Canned or cooked tuna or mackerel, flaked (10.5 oz) — 300 g (10.6 oz)
- Potatoes, boiled and mashed (14 oz) — 400 g (14.1 oz)
- Small onion, finely chopped (100 g) — 1
- Green chillies, finely chopped — 2
- Curry leaves, finely chopped — 1 sprig
- Sri Lankan curry powder (1 teaspoon) — 3 g
- Ground pepper (1/2 teaspoon) — 1 g
- Lime juice (1 tablespoon) — 15 ml (1 tbsp)
- Eggs, 1 mixed into the filling and 1 beaten for coating — 2
- Dried breadcrumbs (1 cup) — 100 g (3.5 oz)
- Oil for deep-frying
- Salt — to taste
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