Sri Lankan Fish Cutlets That Doesn't Crack!
The ultimate Sri Lankan short eat, these fish cutlets are crispy with a breaded spiced fish and potato filling. This recipe shows how to make the perfect cutlet without cracks.
Ingredients
Filling:
- 1 can mackerel drained
- 3 potatoes medium
- 1 tbsp oil for sauteing
- ½ onion very finely chopped
- 2 garlic cloves minced
- 1 inch fresh ginger minced (or 2 tsp ginger garlic paste)
- 2 green chillies finely chopped
- ½ tsp chilli powder
- ½ tsp turmeric powder
- ½ tsp freshly ground black pepper
- ½ tsp salt taste and adjust
- 1 tsp lime
Breading:
- ½ cup flour for dusting
- 2 eggs lightly beaten
- 1 cup breadcrumbs
- oil for deep frying
Instructions
- Boil Potatoes: Boil potato chunks in salted water until just fork-tender, about 15-18 minutes. Drain immediately and leave in the warm pot for a few minutes so the residual heat dries them out. Peel and mash until smooth.
- Clean the mackerel: Drain the can thoroughly, pressing out as much liquid as possible. Remove large bones and the dark slimy skin. Small soft bones are fine - they'll break down during cooking.
- Cook the filling: Heat a drizzle of oil over medium heat. Saute onion until soft (3-4 min), then add ginger and garlic paste and cook 1 minute. Add mackerel and break it down with a spoon. Add chilli powder, turmeric, black pepper, and green chillies - stir and cook 2 minutes. Fold in the mashed potato, squeeze in lemon juice, and taste for salt. Keep on the heat for another 1-2 minutes, stirring, until the mixture looks dry .
- Shape: Roll 2 tablespoons of cooled filling at a time into firm, smooth balls with no surface cracks. Place on a tray.
- Bread: Set up three bowls - flour, beaten egg, breadcrumbs. Coat each ball: lightly in flour (shake off all excess), then egg (let excess drip), then breadcrumbs (press firmly so there are no bare patches). For extra crack protection, double coat by repeating the egg and breadcrumb step a second time. You can chill the cutlets in fridge for about 10 minutes to firm them up.
- Fry: Heat enough oil to fully submerge the cutlets to 165-170°C (330-340°F). No thermometer? Dip a wooden spoon in - steady small bubbles means it's ready. Fry in batches for 3-4 minutes, turning until deep golden all over. Don't overcrowd the pan. Drain on a paper towels and serve hot.
Notes
- Dry your potatoes properly after boiling - residual moisture is the most common reason cutlets crack.
- Chop onions and chillies as finely as possible.
- Don't skip chilling the coated cutlets before frying. 10-20 minutes in the fridge makes a real difference.
- Double coat for extra crack protection - especially recommended for beginners.
- Egg replacer for the breading - a thick flour-and-water slurry works as an egg substitute. Mix 2 tablespoons of plain flour with 3 tablespoons of water until smooth and use it exactly as you'd use the beaten egg.
Storage
- Fridge (unfried): Coated cutlets will keep refrigerated on a tray for up to 24 hours before frying.
- Freezer (unfried): Freeze on a tray until solid, then transfer to a freezer bag. Keep for up to 2 months. Thaw in the fridge overnight before frying. Do not fry from frozen.
- Fridge (cooked): Store cooked cutlets in an airtight container for up to 3 days.
- Reheat: Oven or air fryer at 180°C (350°F) for 8-10 minutes.
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