Sri Lankan Fish Cutlet
A Sri Lankan Savoury Appetiser
45 mins.
Preparation
30 mins.
Frying
5 mins.
Resting
Cutlet Ingredients
- 400g raw frozen tuna
- 600g potatoes
- 1 onion
- 2-3 garlic cloves
- 2-3 green chilies
- 3 tsp. Ralahami black pepper
- 2 tsp. salt
- lime
Coating Ingredients
- 115g plain flour
- 1 egg
- pinch of salt
- 40-45 ml water
Extras
- breadcrumbs
- 550ml vegetable oil for frying
Utensils
- Deep Frying Wok or a Deep Fryer
- Glass Bowls
- Frying Skimmer
- Colander
- Frying pan
- Saucapan
Instructions
1.
In a saucepan filled with water, boil the potatoes and tuna fish. (The water in the saucepan, should be at a level covering the potatoes and fish).
2.
To check that the potatoes are boiled, using a fork press slightly on the potatoes and check that they are soft.
3.
Drain the water.
Unload the fish to a clean glass bowl.
Peel the potatoes and place them in a bowl with the fish.
4.
Mash the potatoes and fish.
5.
- 1 onion
- 2-3 garlic cloves
- 2-3 green chilies
Finely slice the above-listed ingredients.
6.
On medium heat, add 2 tsp. of olive oil to a frying pan and simmer the chopped onions, garlic, and green chilies.
7.
When the onions begin to brown in colour, reduce to low heat and add the mashed potatoes and fish and mix to combine well.
8.
- 3 tsp. Ralahami black pepper
- 2 tsp. salt
Add salt and pepper, and squeeze a small piece of lime and mix to combine all the ingredients together.
Set the frying pan aside and let it cool, prior to shaping into small balls.
9.
Take a spoonful of the combined fish mixture and roll to a smooth 1 ½ inch diameter size balls.
10.
- 115g plain flour
- 1 egg
- pinch of salt
- 40-45 ml of water
Prepare the coating batter: in a bowl add the flour, egg, and a pinch of salt.
Add 1 tbsp. of water at a time to the flour batter and mix, till you get a thick consistency. (The consistency of the batter must coat the shaped fish balls).
11.
Coat the fish balls in the flour batter.
Then coat the fish balls in breadcrumbs.
12.
- 550 ml of vegetable oil
Heat the oil in a deep fryer or a deep frying wok.
Drop a few breadcrumbs to see that the oil is heated; should see the oil sizzle as the breadcrumbs are dropped into the oil.
13.
Place 3-4 cutlets on the frying skimmer and carefully drop them in the heated oil pan.
14.
Make sure that the cutlets are covered by the oil and fry them until golden brown in colour.
15.
Insert tea towels in a colander.
Place the cooked cutlets in the colander, allowing them to cool.
16.
Enjoy the cutlets warm with a warm cup of black tea.
Have you tried this recipe?
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