Crispy, spiced mashed potato and flaked fish croquettes, coated in breadcrumbs and fried, a beloved Sri Lankan tea-time snack.
Sri Lankan Fish Cutlets is a real, traditional Sri Lankan dish, known as Spiced Fish and Potato Croquettes. Crispy, spiced mashed potato and flaked fish croquettes, coated in breadcrumbs and fried, a beloved Sri Lankan tea-time snack.\n\nFish cutlets reflect Sri Lanka's colonial-era Dutch and British culinary influences combined with local spicing traditions, becoming one of the most common short-eats (snacks) sold at bakeries and tea shops across the country.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.
Serves 8
Combine mashed potato, flaked fish, sautéed onion, green chilies, curry powder, turmeric, curry leaves and salt, mixing thoroughly.
Shape the mixture into small oval or round patties.
Refrigerate the shaped cutlets for at least 20 minutes to firm up.
Dredge each cutlet in flour, then beaten egg, then breadcrumbs, pressing to coat evenly.
Fry in oil heated to 175°C (350°F) for about 3 minutes until deeply golden on all sides.
Drain briefly and serve hot or at room temperature as a snack or tea-time accompaniment.
Chill the shaped cutlets before breading and frying — this firms them up and helps them hold together better in the hot oil.
Use well-drained mashed potato and fish; excess moisture makes the mixture difficult to shape and can cause the cutlets to fall apart while frying.
Fry at a steady, moderate temperature so the coating browns evenly without burning before the filling heats through.
Use canned salmon instead of tuna for a different flavor.
A vegetarian version uses mashed vegetables like carrot and peas instead of fish.
Add a pinch of ground cumin or cinnamon to the filling for extra warmth.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Fish cutlets reflect Sri Lanka's colonial-era Dutch and British culinary influences combined with local spicing traditions, becoming one of the most common short-eats (snacks) sold at bakeries and tea shops across the country.
Yes, shape and bread them, then refrigerate for up to a day, or freeze for a month; fry from chilled or frozen, adding a couple extra minutes.
The mixture likely had too much moisture, or wasn't chilled long enough before breading — drain the potato and fish well and chill thoroughly.
They're a classic Sri Lankan 'short eats' item, often enjoyed with tea as a mid-afternoon snack, sometimes with a side of chili sauce.
Per serving (110g / 3.9 oz) · 8 servings total
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