Sri Lankan Fish Cutlets are a beloved culinary treasure that encapsulates the heart and flavors of Sri Lanka’s rich coastal cuisine. These crispy, golden-brown spheres of flavor are a popular snack or appetizer, cherished by locals and visitors alike. Whether served at traditional family gatherings, roadside stands, or festive occasions, Fish Cutlets are a culinary experience that showcases Sri Lanka’s mastery of spice blending and ingenuity with simple ingredients.
Fish Cutlets draw their roots from Sri Lanka’s historic ties with the ocean. Being an island nation, fish has long been a dietary staple. The recipe reflects the resourcefulness of Sri Lanka’s culinary heritage, as it utilizes readily available ingredients like canned tuna, humble potatoes, and aromatic spices to create something extraordinary. Each cutlet tells the story of a community deeply connected with the sea, while also embracing influences from colonial and regional cuisines.
The beauty of Sri Lankan Fish Cutlets lies in their simplicity and adaptability. The dish begins with mashed potatoes and flaked canned tuna—although fresh fish or mackerel could be used for a more traditional preparation. This base is then elevated with a symphony of bold spices, including Sri Lankan curry powder and cumin, alongside finely chopped onions, green chilies (for a hint of heat), and the all-important ginger-garlic paste.
What truly defines a Sri Lankan Fish Cutlet is its well-seasoned filling and delectable crisp shell. Once the flavorful mixture is formed into compact balls, they are double-coated: first dipped in beaten egg for adhesion and then rolled in a layer of breadcrumbs for that signature crunch. The breadcrumb coating ensures that each bite delivers a satisfying contrast between the crunchy exterior and the soft, spiced center.
Traditionally, these cutlets are deep-fried to achieve their irresistibly golden hue and crispy coating. However, for a lighter variation, they can be baked, still retaining much of their essence while catering to more health-conscious preferences. The cutlets are ideal when served hot, paired with a dollop of chili sauce, ketchup, or even a tangy tamarind-based dip, further enhancing their complex flavor profile.
Apart from their taste, Sri Lankan Fish Cutlets symbolize comfort and celebration. In local culture, they represent more than just a snack—they’re a social thread woven into the fabric of tea-time conversations, festive spreads, and everyday indulgence. The cutlets are often found alongside other popular short eats in Sri Lanka, such as rolls, patties, and vadai, offering a glimpse into the vibrant and dynamic street food scene.
For home cooks and food enthusiasts around the world, Sri Lankan Fish Cutlets provide a delightful way to explore the island’s flavors and culinary traditions. Easy to assemble and endlessly versatile, they are a perfect introduction to the spices and inspirations that make Sri Lankan cuisine so unique and celebrated. Whether you’re recreating these to reminisce about a trip to Colombo or trying them for the first time, these cutlets are sure to transport you to the palm-fringed shores of Sri Lanka with every savory bite.
Sri Lankan Fish Cutlets
Ingredients
Main ingredients
- 0.5 lb tuna - canned, preferably in water, drained
2 medium potatoes - boiled and mashed
1 medium onion - finely chopped- 2 medium green chilies - finely chopped
- 1 tsp ginger garlic paste
0.5 tsp curry powder - preferably Sri Lankan- 0.5 tsp cumin powder
0.5 tsp salt - or to taste
1 cup breadcrumbs
1 large egg - beaten
1 cup vegetable oil - for deep frying
Instructions
- In a mixing bowl, combine the drained tuna, mashed potatoes, chopped onions, green chilies, ginger garlic paste, curry powder, cumin powder, and salt. Mix thoroughly until all ingredients are well incorporated.
- Shape the mixture into small balls, about 1 inch in diameter, ensuring they are compact and hold together.
- Dredge each ball in the beaten egg, then coat with breadcrumbs, ensuring an even layer on all sides.
- Heat the oil in a deep frying pan or wok to 180°C (350°F). Test the temperature by dropping a small breadcrumb into the oil; it should sizzle and rise to the surface immediately.
- Gently lower the cutlets into the hot oil, a few at a time, avoiding overcrowding. Fry until they turn a luscious golden brown, about 3-4 minutes per batch.
- Remove from the oil and drain on paper towels to remove excess oil.
