Fish Cutlets – One of the Most Beloved Snacks in Sri Lankan Special Occasions

Yield: 50 Cutlets

Crispy on the outside and soft, spicy, and flavorful on the inside, Sri Lankan Fish Cutlets are one of the most beloved short eats in Sri Lankan cuisine. These golden-fried tuna and potato croquettes are a staple at tea parties, festive celebrations, family gatherings, special occasions, or in classics like Lampraise.

Made with mashed potatoes, tuna, aromatic spices, and coated in breadcrumbs before frying, fish cutlets are a nostalgic treat enjoyed by Sri Lankans around the world. Whether you’re preparing them for a party platter or stocking your freezer with ready-to-fry snacks, this authentic Sri Lankan fish cutlet recipe delivers restaurant-quality results every time.

Why You’ll Love These Sri Lankan Fish Cutlets

• Authentic Sri Lankan flavor
• Crispy and golden exterior
• Perfect party appetizer
• Great make-ahead freezer snack
• Budget-friendly and crowd-pleasing
• High in protein from tuna

Ingredients

For the Filling

• 3–4 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 2–3 cardamom pods, crushed
• 2–3 cloves
• 1 inch cinnamon stick
• 3–4 garlic cloves, finely chopped
• 1 inch ginger, finely chopped
• 100 g red onion, finely chopped
• 3–4 green chilies, finely chopped
• 1–2 inch pandan leaf, finely chopped
• 500 g boiled or canned tuna, drained and mashed
• 500 g potatoes, boiled and mashed
• ¼ teaspoon turmeric powder
• ½ teaspoon curry powder
• 1–2 tablespoons chilli powder
• 1 tablespoon curry leaves, chopped
• ½ tablespoon black pepper powder
• 1½–2 teaspoons salt, or to taste
• Juice of ½ medium lime

For the Coating

• 2 large eggs, beaten
• 150–250 g breadcrumbs

For Frying

• 2–3 cups coconut oil

Instructions

Step 1: Prepare the Filling

Heat the coconut oil in a large frying pan over medium heat. Add the mustard seeds and allow them to splutter.

Add the crushed cardamom, cloves, and cinnamon stick. Sauté for about 30 seconds until fragrant.

Add the garlic and ginger, followed by the chopped red onion, green chilies, and pandan leaves. Cook until the onions become soft and translucent.

Stir in the turmeric powder, curry powder, chilli powder, and salt. Cook for another minute to allow the spices to release their aroma.

Add the mashed tuna and potato and mix well. Cook for 2–3 minutes.

Add curry leaves and black pepper powder, and combine thoroughly until the mixture becomes uniform.

Remove from heat and squeeze in the lime juice. Mix well and allow the filling to cool completely.

Step 2: Shape the Cutlets

Once cooled, divide the mixture into approximately 50 equal portions.

Roll each portion into a ball according to your preference and arrange on a tray.

Step 3: Coat the Cutlets

Dip each cutlet into the beaten eggs.

Roll immediately in breadcrumbs until evenly coated.

Repeat this to double coat and place them back onto the tray.

Step 4: Fry Until Golden

Heat the coconut oil in a deep frying pan or pot.

Once the oil is ready, fry the cutlets in batches.

Cook for 2–3 minutes or until golden brown and crispy.

Remove and drain on paper towels or on a cooling rack.

Step 5: Serve

Serve hot with chili sauce, ketchup, or your favorite dipping sauce. These fish cutlets pair perfectly with a cup of Sri Lankan tea for an authentic tea-time experience.

Storage Tips

Refrigerator

Store cooked fish cutlets in an airtight container for up to 3 days.

Freezer

Arrange uncooked coated cutlets on a tray and freeze until firm. Transfer to freezer-safe bags and store for up to 3 months.

Fry directly from frozen, adding an extra minute or two to the cooking time.

You can also freeze the fried cutlet and reheat in an air fryer.

Tips for Perfect Fish Cutlets

• Allow the filling to cool completely before shaping.
• Use freshly made breadcrumbs for extra crispiness.
• Adjust the chili powder to your preferred spice level.
• Ensure the oil is hot before frying to prevent greasy cutlets.
• Double coat with egg and breadcrumbs for an extra crunchy exterior and to prevent cracking while deep frying them.

Frequently Asked Questions

Can I use canned tuna for fish cutlets?

Yes. Canned tuna is commonly used in Sri Lankan fish cutlets and provides excellent flavor and convenience.

Can fish cutlets be made ahead of time?

Absolutely. Fish cutlets freeze exceptionally well and can be prepared weeks in advance.

How to prevent cracking during frying?

Double-coat the cutlets before frying.

A Taste of Sri Lankan Tradition

Fish cutlets are more than just a snack in Sri Lankan households—they are a symbol of celebration, hospitality, and family gatherings. Crispy, spicy, and deeply satisfying, these homemade Sri Lankan tuna cutlets are guaranteed to disappear quickly from any serving platter.

Whether you’re making them for a festive occasion, afternoon tea, or simply to enjoy a taste of home, this authentic recipe brings the flavors of Sri Lanka straight to your kitchen.

Have you tried Sri Lankan Fish Cutlets before? Share your favorite memories of enjoying this classic short-eat in the comments below!

Interested in more Sri Lankan short eats recipes? Try our Fish bun (Maalu Paan) recipe made with the same filling.