Fish Cutlets Sri Lankan
“Spiced balls of mashed potato and flaked fish, crumbed and deep-fried until golden and crunchy. The quintessential Sri Lankan party and tea-time bite.”
Where it comes from
Fish cutlets entered the Sri Lankan kitchen through British and Burgher home cooking, where the European 'cutlet' was reshaped into a spiced, crumbed sphere. Made by the dozen for parties, train journeys and the corner tea-boutique, they became one of the island's most beloved short eats.
On the plate
A crackly breadcrumb shell breaks to reveal a soft, fluffy potato-and-fish centre humming with chilli, pepper and curry leaf. Warm, savoury and moreish, with a squeeze of lime cutting the richness.
How it works
Mashed potato binds the flaked fish without egg in the mix, keeping the centre tender, while the egg-and-crumb coating forms a sealed crust that fries crisp and keeps the inside moist. Cooling the mash first makes the balls easier to shape.
Variations
Tuna cutlets, salmon cutlets, vegetable cutlets, with mackerel
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓25 min active
How it's made
8 steps · Show ↓- 115 min
Boil and mash the potatoes, then set aside to cool slightly.
- 25 min
Saute onion, green chilli, curry leaves and ginger until soft.
- 33 min
Stir in cooked flaked fish, chilli powder, pepper and a squeeze of lime.
- 42 min
Fold the fish mixture into the mashed potato and season well with salt.
- 55 min
Roll the mixture into small, firm balls or ovals.
- 65 min
Dip each ball into beaten egg, then coat thoroughly in breadcrumbs.
- 78 min
Deep-fry in hot oil until evenly golden and crisp.
- 82 min
Drain on paper and serve warm with chilli sauce.
