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Fish Cutlets Recipe | Crispy Sri Lankan Fish Snack
| Category | Cuisine | Servings | Total Time |
| Short Eats / Snack | Sri Lankan | 12-15 cutlets | 40 minutes |
Ingredients
Cutlet Mixture
- 250 g canned tuna (or boiled & flaked fish)
- 2 medium potatoes, boiled and mashed
- 1 medium onion, finely chopped
- 1-2 green chillies, finely chopped
- 1 tsp ginger and garlic paste
- Salt to taste
- 1 tbsp oil
- A few curry leaves, finely chopped
- Juice of ½ lime
½ tsp Turmeric Powder Add To Cart
1 ½ tsp Pepper Powder Add To Cart
½ tsp Chilli Flakes Add To Cart
For Crumbing & Frying
- 1 egg, beaten
- Fine breadcrumbs
- Oil, for deep frying
1
Evening settles in as the couple steps into their kitchen, choosing to prepare fish cutlets together for tea.
2
Oil warms in the pan as onions and green chillies are prepared. Curry leaves crackle first, followed by ginger, garlic, and spices. Flaked fish is stirred in gently, finished with lime, then mixed with mashed potatoes and set aside to cool.
3
With the mixture cooled, the couple shapes it into small rounds, smoothing each cutlet carefully between their palms.
4
Each cutlet is dipped into beaten egg, then coated evenly with breadcrumbs, lined up neatly and ready for frying.
5
Oil heats gently as the cutlets are lowered in. They turn golden and crisp, the kitchen filling with a quiet, comforting sizzle.
6
The fish cutlets are served hot and shared with tea crisp outside, soft inside, enjoyed quietly at home.
To Serve
Serve hot with chilli sauce, tomato ketchup, or Sri Lankan mustard sauce, alongside milk tea.
Quick Tip
Ensure the potato‑fish mixture is completely cool before shaping to keep the cutlets firm and crisp while frying.
Simple Food Note
Fish cutlets are a staple Sri Lankan short eat, served at tea time, parties, and family gatherings across the island.
Fish cutlets are one of Sri Lanka’s most popular savoury snacks, known for their crisp exterior and soft, spiced centre. Made with flaked fish, mashed potatoes, and gentle aromatics, these cutlets are shaped, crumbed, and fried until golden. Served at tea time, gatherings, and celebrations, fish cutlets are a comforting introduction to Sri Lanka’s rich short‑eat culture.
