Sri Lankan Fish Cutlets { Spicy Fish Croquettes }
User Reviews
5
Sri Lankan Fish Cutlets { Spicy Fish Croquettes }
Description
The preparation starts by boiling potatoes until tender and mashing them coarsely. Cooked, boneless fish is flaked into small pieces and combined with sautéed onions, garlic, ginger, jalapenos, and a blend of spices, including curry powder and cumin. Lemon juice and tomato sauce add acidity and moisture. The spiced fish-potato mixture is shaped into cutlets or balls.
These are dipped into beaten eggs to bind, then coated with bread crumbs that may be seasoned with optional spices like coriander, cumin, onion powder, or garlic powder. Deep frying in hot oil creates a crisp golden crust. The cutlets have a comforting texture with the soft inside and a crunchy exterior, accented by the aromatic spices and the fresh zip from lemon.
Serving these fish cutlets as snacks or appetizers offers a flavorful option with balanced heat and citrus notes. They can be enjoyed warm and pair well with dipping sauces or chutneys common in Sri Lankan cuisine.
Ingredients
Fish Mixture
- 14.2 mackerel cooked or canned, but drained and bones removed, 400g or tuna fish
- 8.8 oz potato 250g
- 2 jalapeno pepper de-seeded and finely chopped
- 5.3 oz onion red or yellow finely chopped, 150g
- 3-4 garlic finely chopped, cloves
- 1 tbsp ginger finely chopped
- 2 tsp salt
- 1 tsp curry powder
- 1 tsp cumin ground
- 3 tbsp Coriander finely chopped
- 2 tsp black pepper ground
- 1 1/2 tsp sugar
- 4 tbsp tomato sauce
- 3 tbsp neutral cooking oil generic cooking oil
- 2 - 3 tbsp lemon juice
Egg wash and Crust
- 2 egg you may need 1 more, XL size
- 2 cups bread crumbs
- cooking oil for deep frying
- Optional Spices
- 2 tsp ground coriander
- 2 tsp cumin ground
- 2 tsp onion powder
- 2 tsp garlic powder
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.
- 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.
- In a saucepan, heat the 3 tbsp of oil over medium heat.
- Add the onion, ginger and garlic and saute until the onions become tender and translucent.
- 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.
- Add the 2 tbsp lemon juice and tomato sauce and mix it through.
- Add the potatoes and mix it through the fish until well combined. Taste and add salt (to taste) and the remaining tablespoon of lemon 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 1/2 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, mix the bread crumbs with the optional spices.
- 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.
- 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.
User Reviews
Overall Rating
5
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