Fish Cutlets

October 31, 2018
Sri Lankan fish cutlet is the most popular party time savoury snack in Sri Lanka. It is made of a spicy fish filling, coated with bread crumbs and deep fried in hot oil. 


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
1/2tsp cumin powder 
1 tsp Pepper
1 tsp Chillie powder
2 large boiled potatoes 
1 small tomato, finely chopped 
1 medium sized onion, finely chopped
2 green chillies, finely chopped 
3 tbsp oil
Curry leaves (optional)

For coating

1/2 cup flour
3 large eggs
2 cups Breadcrumbs 


  1. Boil the potatoes, mash them and keep aside. 
  2. Heat oil in a pan. When it is hot add the ginger garlic paste, onions, green chillies and curry leaves stirring occasionally. 
  3. Then add the fish/tuna along with chillie powder, turmeric powder, cumin powder, salt and pepper powder. Stir fry for few minutes without closing the lid. 
  4. Finally add the mashed the potatoes and add it to to the fish mixture and mix well. 
  5. Turn off heat after 2- 3 minutes of cooking. Let it cool completely. 
  6. Now form the fish mixture into lime sized balls. 
  7. Coat them with all purpose flour to reduce any extra moisture. 
  8. Next coat these balls with slightly beaten eggs.
  9. Then coat the balls dipped in the eggs, with bread crumbs. Repeat this coating again. (Double coat)
  10. Deep fry them in a medium heat until golden. Serve hot!! Enjoy! 
1. Make sure the water in canned fish is fully drained. There shouldn't be any moisture in the fish.
2. Finely chop the onions, green chilli and tomatoes. 
3. When making the cutlets remove any onions or green chilli on the surface as they will make the cutlets crack.
4. Fry in medium to low flame. Do not fry too long. 
5. Make sure the oil is not too hot when you put the cutlets to fry. If it is very hot, your cutlets would turn dark soon before it's cooked. Fry them in medium flame splashing oil on to the surface. 

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