Sri Lankan Fish Cutlets (Spicy Fish Croquettes)

Course: Appetizer

Cuisine: Sri Lankan

Prep Time: 1 15

Cook Time: 1

Cooling time: 2

Total Time: 4 15

Servings: cutlets

Calories: 64kcal

Author: Dini Kodippili

These spicy fish croquettes are a legendary Sri Lankan snack! Filled with a spicy fish and potato filling, and then deep fried for a thin, crispy shell, these are a classic party favorite and crowd favorite!

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Ingredients

Fish Mixture

400 g Mackerel or Tuna fish cooked or canned, drained and bones removed
250 g Potatoes
2 Green chilies Jalapenos / Serrano chilli or any green chili could work. De-seed if you want to reduce spice. Finely chopped
150 g onions red or yellow finely chopped
4 garlic cloves finely chopped
1 tbsp ginger finely chopped
2 tsp salt
2 tsp curry powder
1 tsp ground cumin
3 tbsp fresh cilantro / coriander finely chopped
2 tsp ground pepper
1 ½ tsp sugar
4 tbsp tomato ketchup
3 tbsp oil
2 - 3 tbsp lime juice to taste

Egg wash and Crust

2 large eggs you may need 1 more
2 cups plain bread crumbs
Vegetable Oil for deep frying

Instructions

Clean the potatoes and place them in a saucepan and cover with water. Bring the water to a boil and cook the potatoes until they are tender. Remove the potatoes from the water and remove the skin when they are cool to handle.
250 g Potatoes
Crush them with a fork (doesn't have to be smooth, little chunks are okay) and set aside.
With a fork, flake or break the fish into small pieces. Just like the potatoes, some chunks are okay, since they will get crushed when they are being cooked.
400 g Mackerel or Tuna fish
While the potatoes are boiling and cooling, cook the fish filling.
In a saucepan, heat the 3 tbsp of oil over medium heat.
3 tbsp oil
Add the onion, ginger and garlic and saute until the onions become tender and translucent.
150 g onions, 4 garlic cloves, 1 tbsp ginger
Add the green chilli peppers, salt, sugar and spices and saute for about a minute. Add the fish and cook while mixing the spices through the fish for about 10-15 minutes.
2 Green chilies, 2 tsp salt, 2 tsp curry powder, 1 tsp ground cumin, 2 tsp ground pepper, 1 ½ tsp sugar, 3 tbsp fresh cilantro / coriander
Add the 2 tbsp lime juice and tomato sauce and mix it through.
2 - 3 tbsp lime juice, 4 tbsp tomato ketchup
Add the potatoes and mix it through the fish until well combined. Taste and add salt (to taste) and the remaining tablespoon of lime juice if needed. Set the fish mix aside and let it cool.
When it has cooled down, take a spoonful of the mix and roll it into a smooth 1 ½ inch diameter ball. Leave these balls on a parchment paper lined baking tray.
In a bowl, mix the two eggs and on a separate plate, place the bread crumbs
2 large eggs, 2 cups plain bread crumbs
Evenly coat each fish ball with the egg mix and then coat them with the bread crumbs. Make sure to evenly coat the fish balls with breadcrumbs. Take care to not cause any cracks. If there is a crack you can re-dip in the egg wash and re-coat with breadcrumbs.
In a saucepan heat enough oil to deep fry the cutlets to about 350°F/180°C.
Vegetable Oil
When the oil is hot enough, fry the cutlets until they turn a dark golden brown - about a minute. You can fry a few cutlets at a time in the oil without overcrowding the pan.
Place the fried cutlets on a paper towel to drain the excess oil. You can keep the cutlets in a warm oven to keep them warm and crispy until you are ready to serve.
Serve with tomato sauce or chilli sauce as a snack. Or as a side dish for a rice and curry meal.

Nutrition