Sri Lankan Fish Cutlets

Fish cutlets are the first thing to vanish at Sri Lankan parties, the tea-time snack that shows up at birthdays, cricket matches, and holiday visits. Mashed potato is bound with flaked fish, onion, chili, and curry leaves, shaped into ovals, and fried until deep gold. They are made in big batches and eaten hot, dipped in ketchup or chili sauce. Tinned fish makes them a budget hero, no one ever guesses, and they are the snack that travels, packed into tiffin boxes for school and work.

Crisp shells hiding savory potato-fish hearts

The crust shatters when you bite in, giving way to a soft, warmly spiced filling with flakes of fish throughout. They are satisfying without being heavy, and best with a squirt of lime and a dip of chili sauce. Make double the batch, they will not survive the hour. They also freeze well before frying, ready to drop into hot oil whenever guests appear.

Key ingredients

• Mashed potato: the binder — dry, well-mashed potato holds the cutlets together.
• Flaked fish: tinned mackerel or tuna is the budget classic; leftover cooked fish works too.
• Onion, green chili, and curry leaves: the savory, aromatic heart.
• Egg wash and breadcrumbs: the crisp golden shell.

Tips for the best cutlets

Squeeze as much moisture as you can out of the mashed potato — wet filling makes the cutlets fall apart in the oil. Season the filling boldly; potato and fish absorb a lot of salt, and the curry leaves need company. Chill the shaped cutlets for at least 30 minutes before frying so they hold their oval shape, then fry at 350°F until deep gold, about 4 minutes per side.

Variations and storage

Add chopped coriander, a pinch of black pepper, or a little grated ginger to the filling. The cutlets freeze beautifully — freeze them uncooked between sheets of parchment, then fry straight from frozen, adding a minute or two. Leftovers reheat well in a hot oven for 10 minutes to bring back the crunch.

Craving more? Explore all Sri Lankan Kitchen recipes.

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