Sri Lankan Fish Cutlets (Spicy Fish Croquettes) It‘s a must try Delicious little ball of spicy fish and potato filling inside a thin, crispy shell. Mostly this is served as a short-eat or with special rice packets (lamprais)
Fish Mixture
400 g Mackerel or Tuna fish cooked or canned, but drained and bones removed
250 g Potatoes
Green chili finely chopped
150 g onions red finely chopped
3-5 garlic cloves finely chopped
1 tsp salt
2 tsp freshly ground black pepper powder
Egg wash and Crust (batter)
2 eggs
2-3 tblsp of plain flour
1/4 cup of water
2 cups of bread crumbs
Oil for deep frying
Method
Clean the potatoes, cut into medium cubes 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 mash them with a fork (doesn't have to be smooth, little chunks is what you need to achieve) 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, garlic and saute until the onions become tender and translucent. Add the fish, salt, black pepper and saute for about 10 minutes. Add the potatoes and mix it through the fish until well combined. Taste and add salt (to taste) 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 with your hands. Leave these balls on a plate or a tray.
In a separate bowl, mix the two eggs, flour and a bit of water make it like a pancake batter. and on a separate plate, mix the bread crumbs with the optional spices.
Dip in the fish balls in the batter, evenly coat each fish ball with the egg batter 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.
If you decide to make this recipe, I would love to hear from you! Please feel free to share your outcomes with a picture or comment below.
I'm open for suggestions and your ideas on which recipes I should put on next.
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