Fish Cutlet
Street Food • Sri Lanka
About Fish Cutlet
Ball-shaped fish and potato croquette crumbed and deep-fried — bakery classic.
How to Make Fish Cutlet (Traditional & Healthy Version)
Sri Lankan Fish Cutlet is a beloved street-food snack found across the island, cherished for its crispy exterior and flavorful, spicy filling. Rooted in Sri Lanka’s rich culinary heritage, these bite-sized delights are a staple at gatherings, tea times, and celebrations. The dish beautifully combines the bounty of the Indian Ocean with local spices, making it a favorite among both locals and visitors. The classic Fish Cutlet balances tender, flaky fish with creamy potatoes, aromatic onions, fiery green chilies, and a blend of signature Sri Lankan spices, all wrapped in a golden, crunchy shell. This healthy, home-cooked version uses minimal oil and nutritious ingredients, making it ideal for calorie-conscious eaters without sacrificing authentic taste. Enjoy Fish Cutlets as a protein-rich appetizer, a flavorful snack for your lunchbox, or a highlight at your next party. Their unique blend of textures and robust flavors offers an unforgettable taste of Sri Lanka, perfect for anyone seeking an authentic culinary experience.
Ingredients(for 3 medium cutlets per serving)
- 100g Canned tuna or cooked mackerel (Mas hodi or thalapath)
- 1 medium (100g) Potato (Boiled and mashed)
- 1 small (50g) Onion (Finely chopped)
- 1 Green chili (Finely chopped, adjust to taste)
- 6 leaves Curry leaves (Finely sliced)
- 1/4 tsp Black pepper powder
- 1/4 tsp Chili powder
- 1/4 tsp Salt (To taste)
- 1 tsp Lime juice (Freshly squeezed)
- 1 small Egg (Beaten, for coating)
- 1/3 cup Whole wheat breadcrumbs (For coating)
- 2 tbsp Sunflower oil (For shallow frying)
Instructions
- 1
Boil the potato until soft, peel, and mash until smooth. Set aside.
8 minutes
Use waxy potatoes for better texture.
- 2
In a non-stick pan, heat 1 tsp oil. Sauté onions, green chili, and curry leaves until onions are translucent.
3 minutes
Add a pinch of salt to help soften the onions quickly.
- 3
Add the flaked fish, black pepper, chili powder, and salt to the pan. Stir-fry until the mixture is dry and aromatic.
4 minutes
Break up any large fish chunks for even flavor.
- 4
Mix in the mashed potato and lime juice. Cook for 2 more minutes, then remove from heat and let cool.
2 minutes
Cooling helps shape the cutlets easily.
Why This Dish is Healthy
This recipe is designed for health-conscious eaters, using shallow frying instead of deep frying to significantly reduce calorie and fat content. Whole wheat breadcrumbs add extra fiber, supporting digestive health. Lean fish boosts protein intake for muscle maintenance, while minimal oil keeps the dish light. Enjoy this classic Sri Lankan street-food guilt-free, knowing it’s crafted to meet your wellness goals.
Each serving of Sri Lankan Fish Cutlet delivers 195 calories, with a balanced macro profile: 8.2g protein, 16g carbohydrates, and 10.8g fat. The use of fish such as tuna or mackerel provides high-quality lean protein and omega-3 fatty acids, which are essential for heart health. Potatoes offer complex carbs and dietary fiber, while onions, green chilies, and curry leaves add vitamins and antioxidants. Shallow frying in sunflower oil minimizes saturated fat, making this a nutritious and satisfying snack.
Pro Tips
- 💡Use fresh fish for better flavor and texture.
- 💡Chill the shaped cutlets for 15 minutes before frying to prevent breaking.
- 💡Add a pinch of turmeric for extra color and subtle earthiness.
Storage & Serving
Store leftover cutlets in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 180°C (350°F) for 5-7 minutes to restore crispiness. Avoid microwaving, as it may soften the crust.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 195.0 kcal |
| Protein | 8.2 g |
| Carbohydrates | 16.0 g |
| Total Fat | 10.8 g |
| Fiber | 1.2 g |
