Fish Cutlets

Nutrition · per serving

Steps

1. 1

   Bring a small pot of salted water to the boil. Add the potato and cook for 8-10 minutes until fully tender. Drain well, let the steam evaporate for 1 minute, then mash until smooth and fairly dry. A dry mash helps the cutlets hold their shape.

   180 g potato, peeled and diced3/4 tsp fine salt
2. 2

   While the potato cooks, heat 1 tbsp neutral oil in a frying pan over medium heat. Add the red onion, green chili, curry leaves, garlic, and ginger. Sauté for 2-3 minutes until softened and fragrant but not browned.

   1 tbsp (15 ml) neutral oil80 g red onion, very finely chopped1 small (10 g) green chili, very finely chopped8 leaves curry leaves, finely sliced2 cloves (10 g) garlic, minced10 g ginger, minced
3. 3

   Add the flaked fish, black pepper, Sri Lankan curry powder, turmeric powder, and the remaining salt from the cutlet mixture. Cook for 1-2 minutes, stirring gently, just until the spices lose their raw smell. Remove from the heat and mix in the lime juice.

   200 g boneless firm fish fillet, cooked and flaked1/2 tsp ground black pepper1 tsp Sri Lankan curry powder1/4 tsp turmeric powder3/4 tsp fine salt2 tsp lime juice
4. 4

   Combine the mashed potato with the fish mixture and mix thoroughly. Taste and adjust seasoning if needed. Divide into 8 equal portions and shape into small oval or round cutlets, pressing firmly so they do not crack.

   180 g potato, peeled and diced200 g boneless firm fish fillet, cooked and flaked80 g red onion, very finely chopped1 small (10 g) green chili, very finely chopped8 leaves curry leaves, finely sliced2 cloves (10 g) garlic, minced10 g ginger, minced1/2 tsp ground black pepper1 tsp Sri Lankan curry powder1/4 tsp turmeric powder3/4 tsp fine salt2 tsp lime juice
5. 5

   Dip each cutlet in the beaten egg, then coat evenly in breadcrumbs, pressing the crumbs on gently for a neat crust. If any feel soft, let them stand for 2 minutes so the coating adheres better.

   1 medium egg, beaten70 g breadcrumbs
6. 6

   Heat the frying oil in a small deep pan to about 175-180°C. Fry the cutlets in 2 batches for 2-3 minutes per batch, turning once, until deep golden brown and crisp. Do not overcrowd the pan or the oil temperature will drop.

   400 ml neutral oil
7. 7

   Lift out and drain on paper. Serve hot while the shell is crisp and the centre is soft and savoury.

Origin & History

Fish cutlets are a beloved Sri Lankan snack, often sold at bakeries, tea shops, and made at home for parties and festive gatherings. The dish reflects colonial-era croquette influences adapted with local spices, curry leaves, and chili. In Sri Lanka, they are especially popular as short eats served with tea.