Spicy| FISH fRIED CUTLETS
Cutlets are a staple in Sri Lankan cooking, and will become your next late night craving. A delicious fish based patty with a crispy battered coating makes for the ultimate short eat snack. Sri Lankan cutlets are typically small and round shaped patties and have a golden-brown, crispy exterior that encases a flavourful filling.
The canned chinchard and vegetables are cooked with a simple blend of spices including curry leaves and green chilis. While canned chinchard is a popular choice, feel free to substitute it with your preferred meat. Though a dash of curry powder is recommended to elevate the meat’s flavour, compensating for the oils found in canned tuna.
Once the filling is prepared, it is divided into small portions and shaped into round balls which are then coated in bread crumbs for a crispy texture.
Cutlets have earned their reputation as the ultimate crowd-pleaser and are always served as an appetizer for any occasion. If you’re seeking a surefire way to impress a gathering, consider crafting these flavour-packed cutlets. They can be conveniently prepared and frozen, ready to be fried to perfection and served at your table whenever the moment calls.
TIPS & TRICKS
To prevent a mess, pour breadcrumbs in circular tupperware. Once ready to bread, place the batter coated cutlets in the tupperware and close the lid. Gently shake the container until all the balls are covered. This technique ensures the cutlets are evenly breaded and contains the mess.
You can snag a can of chinchard at your local Asian grocery store for under $5. I highly suggest opting for this canned fish over tuna or salmon because it’s loaded with saltiness and has a super soft texture. It pairs perfectly with the simple herbs in this recipe, creating an irresistibly delicious filling. Just make sure to grab the version with only oil, not the one with tomato sauce.
CAN YOU MAKE IT VEGAN?
Yes! Although Sri Lankan cutlets are typically made with fish, you can simply omit the canned chinchard and follow the recipe accordingly. It will result in a potato-like patty that is equally delicious.
Cutlets
Description
A traditional Sri Lankan short eat sure to please a crowd! These addicting cutlets have an simple fish based filling and deep fried to achieve the most crispy outside.
Ingredients
Instructions
- Clean and peel potatoes and place in a large water filled pot and boil potatoes until soft.
Drain and mash the potatoes. - Open and drain the chinchard to remove excess moisture.
- Finely chop onions, green chilis and curry leaves.
- In a large wok heat up 1 tbsp of vegetable oil and add vegetables.
- Once everything starts smelling delicious, throw in the mashed potatoes and chinchard. Grab a cooking spoon and give it a good mix, breaking up any big clumps of potatoes or fish along the way.
- Let is simmer for a few mins, mixing thoroughly and then remove from heat. Once cool, roll into golf sized balls.
- Grab a shallow bowl and whisk together the flour and water until you get a nice, thick consistency. If needed, add a bit more water or flour to get it just right.
- Dip each ball into the batter, making sure it’s nicely coated, and then give it a good roll in the breadcrumbs. Keep on rolling the cutlets as you coat them with breadcrumbs to keep that perfect ball shape intact.
- Once all the balls are prepped, place them in the fridge for about 15 mins to firm up. NOTE: If you are not serving day of, place the balls in air tight tupperware in the freezer.
- Heat up the frying oil in a deep pot. Once the oil is hot enough, place the cutlets in to fry up. Depending on the size of your pot, only place a handful of cutlets.
- Fry each cutlet for about 3-4 mins until dark brown. Place in a bowl with newspaper or kitchen towel to cool off and collect the excess oil.
