Sri Lankan Fish Cutlets | Crispy & Spicy Tuna Fish Cutlets Recipe

Introduction

If you've never tasted Sri Lankan fish cutlets, you're in for a treat. These golden, crispy bites are stuffed with a flavorful mix of mashed potatoes, spiced tuna, onions, green chilies, and more. They’re perfect for parties, tea-time snacks, or even meal prep. Whether you deep-fry them or air-fry for a healthier twist, these cutlets bring big flavor in a small package.

Ingredients Needed

For the Filling

2 cans of tuna (in water or oil, drained)
2 large potatoes (boiled and mashed)
1 small onion (finely chopped)
2 green chilies (finely chopped)
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp chili powder
1/2 tsp pepper
Salt to taste
Juice of half a lime
1 tbsp chopped coriander (optional)

For the Coating

1 egg (beaten)
1 cup breadcrumbs (fine)
Oil for deep frying

Optional Ingredients

Curry leaves (chopped)
Mustard seeds for extra aroma
A pinch of cumin

Choosing the Right Tuna

Fresh vs. Canned Tuna

While fresh tuna offers a richer taste, canned tuna (especially in water or olive oil) is super convenient and ideal for this recipe. Make sure to drain it well to avoid a soggy filling.

Best Tuna Brands

Look for high-quality brands like Wild Planet, John West, or any tuna labeled as chunk light or solid white albacore.

How to Prepare the Cutlets

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat a tablespoon of oil in a large pan over medium heat. Add mustard seeds and let them splutter. Then add curry leaves, chopped onions, green chilies, grated ginger, and minced garlic. Sauté until the onions are golden brown and fragrant.

Step 2: Add Spices and Fish

Add turmeric powder, chili powder (if using), and cumin powder to the pan. Stir well and cook for a minute. Add the cooked and flaked fish. Mix everything thoroughly and cook for another 2-3 minutes, allowing the flavors to combine. Season with salt and lime juice. Remove from heat and let it cool slightly.

Step 3: Combine with Mashed Potatoes

In a large mixing bowl, add the slightly cooled fish mixture and the mashed potatoes. Mix well until everything is evenly combined.

Step 4: Shape the Cutlets

Take a small portion of the fish and potato mixture (about 2 tablespoons) and shape it into small oval or round cutlets. You can flatten them slightly.

Step 5: Coat the Cutlets

Dip each cutlet in the beaten egg, ensuring it's fully coated. Then, dredge it in breadcrumbs, making sure the breadcrumbs stick to all sides.

Step 6: Deep Fry the Cutlets

Heat enough oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the coated cutlets. Fry them in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy on all sides.

Step 7: Serve

Remove the fried cutlets with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot as a snack or appetizer. Enjoy!

Frying the Cutlets

Deep Fry vs. Air Fry

Deep Frying gives a rich, golden crunch and is the traditional method.
Air Frying cuts down on oil and calories—just brush with a little oil and cook at 200°C (390°F) for 12–15 minutes.

Tips for Golden Crispy Results

Use hot oil (350°F or 175°C) for deep-frying. Too cool, and the cutlets absorb oil.
Don’t overcrowd the pan—fry in small batches.

Why Sri Lankan Cutlets Stand Out

These aren’t your average fish balls. The mix of spices, heat, and tanginess creates an unforgettable bite. Sri Lankan cutlets reflect Portuguese culinary influence with a local twist, making them uniquely crispy, spicy, and packed with umami flavor.

Best Ways to Serve Fish Cutlets

Serve with tomato ketchup, coconut chutney, or mint yogurt sauce.
Pair with rice and curry as a side.
Include in party platters or lunch boxes—they hold up well!

Storage and Reheating Tips

Store uncooked cutlets in an airtight container for up to 2 days in the fridge.
Freeze for up to 1 month (just don’t coat them with breadcrumbs until ready to fry).
Reheat in the oven or air fryer—avoid the microwave for best texture.

Making It Your Own

Spicy Version

Add crushed chili flakes or a spoon of Sambal Oelek for extra fire.

Veggie or Egg Alternatives

Replace tuna with grated boiled egg or mashed chickpeas for a vegetarian spin. Add grated carrots or peas for more texture.

Nutrition and Calories

Each cutlet has roughly:

Calories: 100
Protein: 6g
Carbs: 10g
Fat: 4g

Lighten it by air frying or reducing breadcrumbs.

Cooking for a Crowd

Planning a party? Make the mix a day ahead, then shape and fry right before serving. Keep cutlets warm in a low oven (about 100°C / 212°F).

Mistakes to Avoid

Over-mixing makes the filling gummy.
Using wet potatoes leads to soggy cutlets—let them dry out a bit after boiling.
Don’t skip seasoning—bland cutlets won’t impress anyone!

✅ Advantages and ❌ Disadvantages of Sri Lankan Fish Cutlets (Tuna Fish Cutlets)

Sri Lankan Fish Cutlets, also known as Tuna Fish Cutlets, are one of the most loved savory snacks in Sri Lanka. These spicy, crispy, deep-fried bites are packed with bold flavors and are perfect for parties, tea-time, or even as a lunchbox filler. But like any dish, they come with both benefits and a few drawbacks. Let’s explore!

✅ Advantages of Sri Lankan Fish Cutlets

1. Bursting with Flavor

Sri Lankan cutlets are famous for their intense, spicy, and savory taste. The combination of tuna, potato, green chilies, onion, and aromatic spices creates a mouthwatering experience.

2. Perfect for Any Occasion

Whether you're hosting a party, preparing lunchbox snacks, or just craving something crispy, tuna cutlets are incredibly versatile and loved by both kids and adults.

3. Easy to Make in Batches

Once prepared, the cutlets can be frozen and fried when needed. This makes them a great make-ahead appetizer, saving you time during busy days or events.

4. High in Protein

Made with canned or fresh tuna, these cutlets are rich in protein, making them a filling snack. Tuna is also a source of Omega-3 fatty acids, beneficial for heart health.

5. Budget-Friendly

Tuna fish cutlets use inexpensive pantry staples like canned tuna and potatoes, making them an affordable snack option for families.

❌ Disadvantages of Sri Lankan Fish Cutlets

1. Deep-Fried Calories

Since cutlets are deep-fried, they can be high in fat and calories, which might not suit those on a low-fat or calorie-restricted diet.

2. Time-Consuming Preparation

While they’re simple, the process of shaping, crumbing, and frying each cutlet can be a bit time-consuming—especially if you're making a large batch.

3. Not Ideal for Gluten-Free Diets

Traditional tuna fish cutlets are breaded with breadcrumbs, which contain gluten. However, you can make gluten-free versions with a few modifications.

4. Spicy for Some Palates

Authentic Sri Lankan cutlets are quite spicy. Those who are sensitive to heat might find the traditional recipe a bit too fiery.

Final Thoughts

Sri Lankan tuna fish cutlets are crispy, spicy, and so satisfying. Whether you’re cooking for a party or just want a tasty tea-time snack, this recipe delivers every time. It’s easy, flexible, and downright addictive. One bite, and you’ll see why these little flavor bombs are loved all over Sri Lanka.

FAQs

1. Can I bake the cutlets instead of frying?

Yes! Brush them with oil and bake at 200°C (390°F) for about 20 minutes, flipping halfway.

2. Can I use chicken instead of tuna?

Absolutely. Shredded chicken works well and holds shape just like tuna.

3. Are Sri Lankan cutlets gluten-free?

To make them gluten-free, use GF breadcrumbs and check your spice labels.

4. How do I keep them from breaking while frying?

Chill them in the fridge for 15–20 minutes before frying to firm them up.

5. Can I add cheese to the filling?

Totally! A little shredded cheese adds creaminess and flavor.

Sri Lankan Fish Cutlets Crispy & Spicy Tuna Fish Cutlets Recipe