Spicy Fish Cutlets

Sri Lankan fish cutlets are a must at any get-together. Crispy on the outside and soft on the inside, they are the perfect snack for meet-ups, pairs beautifully with a drink, and make a delicious addition to a rice and curry plate. They are also ideal as a sports snack while watching a game. Making them is quick and easy, and my mom would often prepare them with guests when they came over. Cooking together over these cutlets is a wonderful way to bond and share a little taste of home.

So, let’s get cooking and make these crispy, flavorful Sri Lankan fish cutlets

https://www.youtube.com/watch?v=LLJd8Xl4AeM

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Ingredients:

For the filling:

• 200g canned tuna

• 3 boiled potatoes – mashed

• 5 cardamom pods – crushed and shells removed

• 4 cloves – crushed

• 3 tbsp vegetable oil (plus more for deep frying)

• 2 tbsp finely chopped curry leaves(approximately 25 curry leaves)

• ½ cup chopped onions

• 3 red chilies – finely chopped

• ¼ cup grated carrots (optional)

• ¼ cup chopped spring onions(optional)

• ¾ tbsp pepper

• 1½ tsp salt

• 1 tsp chili flakes

• ¼ tsp turmeric

• ¼ lime – juiced

  
  

For the coating:

• 1 egg

• 1 tbsp all-purpose flour (optional)

• 2 tbsp water (optional)

• 2 cups breadcrumbs

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Directions:

1: Mash the boiled potatoes and set them aside.

2: Crush cardamom and cloves into a powder, remove the shells and leave it for later.

3: Crush the tuna into small pieces and set it aside for later.

4: In a saucepan, heat 3 tbsp of oil over medium heat, add in the crushed cardamom and cloves, 2 tbsp of finely chopped curry leaves, ½ cup of onion, and red chilies, and sauté until the onions become tender and translucent.

5: Then add the carrot, spring onions, and the rest of the spices (salt, pepper, chili flakes, turmeric) and sauté for about a minute. Add the fish and cook while mixing the spices through the fish for about 10-15 minutes.

6: Add the potatoes and mix it with the rest of the mixture until well combined. Check and adjust salt if necessary.

7: Squeeze the ¼ lemon on the mixture and mix it through. Set the fish mix aside and let it cool.

8: When it has cooled down, take a spoonful of the mix and roll it into a smooth 1 1/2-inch diameter ball. Leave these balls on a baking tray or a dish.

For the coating:

1: In a bowl, mix an egg with 1 tbsp of all-purpose flour and 2 tbsp of water and prepare the breadcrumbs on a separate plate.

2: Evenly coat each fish ball with the egg mix and then coat them with the breadcrumbs. Make sure to coat the fish balls with breadcrumbs evenly. A double coating by re-dipping in the egg wash and re-coating with breadcrumbs will help to prevent any cracks.

3: In a saucepan, heat enough oil to deep fry the cutlets to about 350°F/180°C.

4: When the oil is hot enough, fry the cutlets until they turn into a dark golden brown for about a minute. You can fry a few cutlets at a time in the oil without overcrowding the pan.

5: Place the fried cutlets on a paper towel to drain the excess oil.

7: Serve this Fish Cutlets with ketchup as a snack. Or as a side dish for a rice and curry meal.

Note : Carrot and spring onions add extra texture, but you can skip them if you prefer - they’re not essential.

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