Sri Lankan Fish Cutlets (Crispy Tuna Patties)
Sri Lankan Fish Cutlets are a delightful and savory snack, bridging spices and local flavors into a compact, crispy delight. Often found gracing festive tables and celebratory gatherings, these handheld marvels offer a burst of spice and herbaceous undertones, perfect for inspiring culinary journeys or enhancing any dining experience.
Equipment
- Large mixing bowl
- 10-inch non-stick skillet
- Deep frying pan or heavy-bottomed saucepan
- Slotted spoon or spider strainer
- Wire cooling rack with sheet pan
- Potato masher
- Fine-mesh sieve
Ingredients
- 2 cans tuna 5 oz / 140g each, well drained
- 2 medium potatoes about 400g / 14 oz, boiled and mashed until dry (approximately 2 cups mashed)
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tbsp vegetable oil for sautéing
- 2 tsp curry powder Sri Lankan, freshly ground, 5g
- 2 tbsp fresh cilantro finely chopped, 6g (coriander leaves)
- 1 tsp salt to taste
- ½ tsp black pepper freshly ground
- 2 cups breadcrumbs for coating, 120g
- 2 large eggs beaten
- 1 cup vegetable oil for shallow frying, 240ml
Instructions
- In a large mixing bowl, combine the drained tuna and mashed potatoes until thoroughly mixed.2 cans tuna, 2 medium potatoes
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the onions and garlic and sauté, stirring occasionally, until the onions are translucent and fragrant, approximately 5 minutes.1 large onion, 2 cloves garlic, 1 tbsp vegetable oil
- Add the sautéed onions and garlic to the tuna and potato mixture.1 large onion, 2 cloves garlic
- Mix in the curry powder, cilantro, salt, and pepper until evenly distributed throughout the mixture. Let the mixture cool to room temperature if still warm.2 tsp curry powder, 2 tbsp fresh cilantro, 1 tsp salt, 1/2 tsp black pepper
- Shape the mixture into round patties about 2 inches (5cm) in diameter and ¾ inch (2cm) thick — you should get 12 to 16 patties.
- Dip each patty into the beaten egg and then coat evenly with breadcrumbs.2 cups breadcrumbs, 2 large eggs
- In a frying pan, heat the vegetable oil over medium-high heat (around 190°C / 374°F) until shimmering.1 cup vegetable oil
- Fry the cutlets in batches, ensuring not to overcrowd the pan, for 3-4 minutes on each side or until golden brown and crispy. Drain on a wire rack set over a sheet pan.
Notes
Storage: Keep cooked cutlets in an airtight container in the fridge for up to 3 days. Reheat in a 375°F / 190°C oven or air fryer for 8–10 minutes to restore crispness.
Freezer-friendly: Freeze cooked, cooled cutlets on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 400°F / 200°C for 15–18 minutes, flipping halfway.
Make-ahead: Shape the uncoated patties up to a day in advance and refrigerate. Dip in egg and breadcrumbs just before frying.
Substitutions: Use panko breadcrumbs instead of regular for an extra-crunchy coating. Swap canned salmon for the tuna if preferred.
Pro tip: Keep your mashed potatoes completely dry — no butter, no milk. Watery mash is the number one reason fish cutlets fall apart during frying.
Nutrition
Serving: 1servingCalories: 941kcalCarbohydrates: 62gProtein: 29gFat: 64gSaturated Fat: 11gPolyunsaturated Fat: 35gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 124mgSodium: 1207mgPotassium: 819mgFiber: 6gSugar: 6gVitamin A: 211IUVitamin C: 24mgCalcium: 159mgIron: 6mg
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