Sri Lankan Fish Cutlets are a delightful snack or appetizer that combines the flavors of cooked white fish, spices, and mashed potatoes. These crispy, golden cutlets are perfect for any occasion and are best enjoyed with chili sauce, chutney, or a side of tomato ketchup or chili mayo. This recipe is a great way to use up leftover fish and is sure to be a hit with family and friends.
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Flake the cooked fish and mash it together with the boiled and mashed potato.
Sauté the finely chopped onions, garlic, curry powder, and chili powder in a pan until fragrant.
Mix the sautéed onions and spices with the fish and potato mixture. Season with salt and pepper.
Form the mixture into small cutlets and coat them evenly with bread crumbs.
Deep fry the cutlets in hot oil until golden brown.
Serve the cutlets with chili sauce, chutney, tomato ketchup, or chili mayo.
Ensure the oil is hot enough before frying to achieve a crispy texture.
You can prepare the cutlets in advance and refrigerate them before frying.
Adjust the spice levels by adding more or less chili powder to suit your taste.
Can I use canned fish for this recipe?
Yes, canned fish like tuna or mackerel works well for this recipe. Just make sure to drain it properly before using.
Can I bake these cutlets instead of frying?
Yes, you can bake them in a preheated oven at 375°F (190°C) until golden brown, flipping them halfway through.
How do I store leftover cutlets?
Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer for best results.
Can I freeze the cutlets?
Yes, you can freeze the uncooked cutlets. Place them on a tray to freeze individually, then transfer them to a freezer bag. Fry them directly from frozen when needed.
What can I serve with these cutlets?
These cutlets pair well with chili sauce, chutney, tomato ketchup, or chili mayo. You can also serve them with a fresh salad on the side.
You can Use any other fish for your own dish
Manjula K. Rathnayaka is an award-winning Pastry Chef with nearly 20 years of international experience in Sri Lanka, the UAE, and Australia. Specializing in Continental pastries, bespoke cakes, and artisanal bakery products, he is a recognized culinary leader, former Regional Vice President of SLHPA Dubai, and senior member of the Emirates Culinary Guild Dubai. A WACS-certified Regional Judge (2023–2028), he was named Pastry Chef of the Year 2024. Now based in Australia, he focuses on elevating Sri Lankan fusion cuisine globally through innovation and leadership.
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