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Fish Cutlets

Name: Fish Cutlets
Prep time: 12 min
Cook time: 16 min
Total time: 30 min
Yield: 2
Cuisine: SriLankan
Ingredients: 200 g boneless firm fish fillet, cooked and flaked; 180 g potato, peeled and diced; 80 g red onion, very finely chopped; 1 small (10 g) green chili, very finely chopped; 8 leaves curry leaves, finely sliced; 2 cloves (10 g) garlic, minced; 10 g ginger, minced; 1/2 tsp ground black pepper; 1 tsp Sri Lankan curry powder; 1/4 tsp turmeric powder; 3/4 tsp fine salt; 2 tsp lime juice; 1 tbsp (15 ml) neutral oil; 1 medium egg, beaten; 70 g breadcrumbs; 400 ml neutral oil

These Sri Lankan fish cutlets are crisp and golden outside, with a warmly spiced filling of flaky fish, soft potato, onion, chili, and curry leaves. They are savoury, gently spicy, and deeply aromatic, making them perfect as a snack, starter, or tea-time bite.

30 min

2 servings

658 kcal

SriLankan

Ingredients

Cutlet mixture

200 gboneless firm fish fillet, cooked and flaked
180 gpotato, peeled and diced
80 gred onion, very finely chopped
1 small (10 g)green chili, very finely chopped
8 leavescurry leaves, finely sliced
2 cloves (10 g)garlic, minced
10 gginger, minced
1/2 tspground black pepper
1 tspSri Lankan curry powder
1/4 tspturmeric powder
3/4 tspfine salt
2 tsplime juice
1 tbsp (15 ml)neutral oil

Crumb coating

1 mediumegg, beaten
70 gbreadcrumbs

For frying

400 mlneutral oil

Instructions

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.
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.
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.
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.
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.
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.
7
Lift out and drain on paper. Serve hot while the shell is crisp and the centre is soft and savoury.

Nutrition per serving

658 kcal

Calories

33g

Protein

36g

Carbs

42g

Fat

Fiber

Notes

•Canned tuna in water or cooked mackerel can be used for speed; drain very well before flaking.
•For a stronger traditional flavour, add a pinch more black pepper and a few extra curry leaves.
•Serve with chili sauce, banana ketchup, or a simple lime wedge and tea as a classic snack.
•If shallow-frying instead of deep-frying, flatten the cutlets slightly so they brown evenly.

Background

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.

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