Fish cutlets

Today’s guest blogger is Krishanti Weerakoon, a staff of UN and wife of the Sri Lankan High Commissioner to Canada.


This is a fool-proof  Sri Lankan recipe and on all of our postings overseas, this was an absolute favourite.  A versatile and excellent snack for coffee mornings, afternoon teas, lunches , cocktail parties,with pre dinner drinks or even  with dinner!! Make sure you have enough to go around as these small morsels have an explosion on your taste buds with the spices and aromatics and they are very popular. Reduce the intensity of the chillies depending on your guests’  tolerance for spice!!

1 tin tuna ( 450 gram)
2 small green chillies cut finely
1 small onion diced
1/2  tsp black pepper
1/2 tsp chillie powder

I large potato peeled and boiled and mashed
I clove garlic crushed
1 tsp chopped ginger
I tsp each ground coriander and cummin

I tsp lime juice
I lb bread crumbs ( 450 gms)
2 eggs

3 tbsp flour

1 pint oil for deep frying.

Mix all the ingredients except one egg and flour , breadcrumbs and oil in a bowl. Make small balls about the size of a  walnut.

Break the other egg into a bowl and beat lightly with a fork. Then  put the flour and breadcrumbs into two seperate bowls. Follow this order; first roll the cutlet in flour, then egg and lastly breadcrumbs. Treat it like an assembly line!! Use up all the fish mixture this way!

Heat oil to smoking point in a wok or fryer. Fry the cutlets until golden brown . Do not add too many at a time as it will lower the temperature of the oil and will not fry evenly. Ensure that oil stays hot when frying to ensure crispy cutlets. Serve with a nice dip either sweet chilli sauce or tomato/barbecue sauce.

Recipe source: Krishanti Weerakoon.

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