Ever crave a late‑night snack that’s crispy, warm, and soul‑satisfying all at once? That’s exactly what these Sri Lankan Fish Cutlets deliver. They’re crunchy on the outside, soft and flavorful on the inside, and honestly… dangerously addictive.
Fish cutlets are one of the most iconic Sri Lankan short‑eats. You’ll find them everywhere — bakeries, cafes, street stalls, restaurants — but nothing beats a homemade batch. I grew up watching my mom make these effortlessly. Rainy days, family gatherings, surprise guests… she always had a plate ready in minutes.
I didn’t step into the kitchen much back then, but one day when my cousins dropped by and my mom wasn’t home, I tried making them myself. Let’s just say… it didn’t go as planned. My aunt rescued the situation, served them beautifully, and that moment sparked my mission to master this recipe. After plenty of trial and error, these cutlets are now one of my go‑to comfort snacks — especially when cravings hit.
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Why You’ll Love These Fish Cutlets
- Bold Flavor – Canned fish transforms into a crave‑worthy, spicy, aromatic filling that hits all the right notes.
- Crispy Outside, Soft Inside – The golden breadcrumb coating gives a sharp crunch, while the center stays rich, soft, and comforting.
- Customizable – Add cheese for a melty surprise, swap tuna for salmon, or make it vegan with mashed veggies.
- Perfect Make‑Ahead Snack – Shape and freeze them before frying — ideal for parties, potlucks, busy weeks, or unexpected guests.
- Crowd‑Pleaser – Kids love them, adults love them, and they can be enjoyed almost anytime and any occasion.
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How It’s Made
- Prepping the Ingredients
- Potatoes – Boil first then peel off the skin
- Tuna (canned mackerel, salmon, or fresh cooked fish) – Canned fish needs to be drained or if using fresh fish, remove skin, bones, and cook to flake it
- Onions – Slice them thin, julienne style, then slice again vertically
- Curry leaves and Green chili pepper – Sliced thin
- Ginger – Minced finely
- Salt & black pepper powder
- Lime juice
2. Place all ingredients in a bowl, combine it together, and balance the seasoning with salt and lime. Increase spice level by adding extra black pepper and/or red chili pepper powder.
3. Once its mixed into a dough-like shape, take a small portion, roll it in the palm of your hand to shape it into desired-size ball. Dip each one in beaten egg (for an alternative option, mix flour and water to get a similer consistency). Next, coat them with breadcrumbs (Panko gives the best crunch). Then, shape each again lightly so the crumbs stick well.
4. Deep‑fry until golden brown. Place it over paper towels to drain excess oil. Let it cool and enjoy.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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Got leftovers?
- Fridge: Store in an airtight container for up to 3 days.
- Freeze (after frying): Up to 1 month.
- Freeze (before frying): Up to 1–3 months.
Freezing tips:
- Freeze in a single layer first, then transfer to a container.
- Use airtight containers or freezer bags.
- Label with the date.
- Fry straight from frozen — no thawing needed.
Sri Lankan Fish Cutlets Recipe
Ingredients
Method
- Grab a bowl to add the boiled potato, tuna, onions, curry leaves, green chili pepper, ginger, lime juice, salt and black pepper powder.
- Combine it all well. Taste test to balance the overall flavor with salt and lime. To increase the spice level, add the black pepper powder or chili powder, if using.
- Once its mixed well, grab a small portion, roll it in the palm of your hand to shape.
- Dip each one in beaten egg first (for alternative option, mix flour and water to get a similer consistency).
- Then, coat with breadcrumbs (panko gives the best crunch and color).
- Next, shape again lightly so the crumbs stick well.
- Deep-fry until golden brown. Place them on paper towels to remove excess oil.
Final Thoughts
Sri Lankan fish cutlets are the kind of snack that brings comfort, nostalgia, and bold flavor in every bite. They’re easy to make, freezer‑friendly, and perfect for everything from parties to late‑night cravings. Once you master the mix, you’ll find yourself making these again and again — they’re just that good.
If this recipe brings a little island comfort to your kitchen, I’d love for you to leave a comment, share it with someone who loves spicy snacks, or save it for later.
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More Recipes…
- Sri Lankan Fish Cutlets – Crispy, Spicy & Comforting Bite-Size Party Snack
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- Spicy Tuna Fish Sambal Recipe – Sri Lankan‑Inspired Flavours in 30 Minutes
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