Sri Lankan Fish Cutlets


I have always loved fish cutlets as far as I can remember. They are great by themselves with a little hot sauce because I like it spicy or with rice and curry. For a long time I thought they were really tough to make so I never even bothered trying especially in my small apartment. I only started making curries a year ago so making fish cutlets seemed like something I needed far more expertise in.

But after seeing a few pictures of them online I became a kid once again and really wanted to have a few (or the entire batch). I found a rather easy recipe and decided to go for it.

While I did have a recipe, I should have read it a little bit more carefully because some did come out a little burned (reducing heat can fix that) or not completely coated with the bread crumbs. See, I am not too big on frying any vegetables and making a curry so I haven’t got too comfortable with deep frying…yet.

I am still posting my not so perfect fish cutlets because its a big achievement for me.


-Can of pink salmon (I like the Bumble Bee wild Alaskan)
-one large onion chopped
-3-4 green peppers
-3-4 garlic minced
-1/2 tsp mustard seed
-1/2 tsp fennel seed
-1/2 tsp cumin seed
-2 tsp oil (for the mixture)
-oil for deep frying
-two medium potatoes (boiled and mashed)
-1/2 tsp turmeric
-1 tsp curry powder
-1 lime
-Bread crumbs (I used whole wheat bread crumbs)
-2 large eggs

On the Kitchen Stove

1. Boil potatoes-peel skin and mashed.
2. Add 2 tsp oil, mustard, fennel, and cumin seed in a large pan
3. Once mustard seed begins popping, add onions, garlic, and green peppers
4. When onions are golden brown add salmon, turmeric powder, curry powder, salt, and lime.

5. Add potatoes into the salmon mixture. I mashed the potatoes and salmon mixture when they were both in the large pan to get the same consistency.

6. Taste the mixture to see if its exactly what you want and let it cool.


Once the mixture is cool, take a small amount, roll it into a ball, and as Ramona from Curry and Comfort said they should be about golf size. I used egg whites along with whole wheat bread crumbs to bread the cutlets.

Deep fry the cutlets. In total I made about 22 cutlets and they were gone……!

I am sure there were a few tricks I missed in the preparation of cutlets but regardless, these were great. I also liked surprising my husband with them.

*Next time, I would add pepper to the salmon/potato mixture to make it more spicy

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6 responses »

  1. Ayu Bowan dear Spices & Me! Nothing beats having Sri Lankan Fish Cutlets greet me first thing in the morning!! Sri Lanka holds a special place for me and my husband – the gentle beautiful people and of course the excellent cuisine! Looking forward to more – do you make devilled prawns and sambar and string hoppers?!! :D Looking forward to getting to know you! Sharon

  2. Your blog makes me so hungry! I love Sri Lankan food. The first time I had fish balls and string hoppers, my life changed. :) Thanks for all the gorgeous recipes!

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