Sri Lankan fish cutlet is a party time favourite in Sri Lanka and most popular Sri Lankan savoury snack and can contain a spicy fish filling or vegetable filling.


Sri Lankan Fish Cutlets

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Category: Snacks

Cuisine: Sri Lankan

Yield: 12 cutlets

Serving Size: 2-3

Sri Lankan Fish Cutlets


  • Tuna fillet/ drained tinned tuna) - 150g
  • Potatoes - 300g (Boiled)
  • Cumin seeds ½ TSP
  • Ginger Garlic paste 1 TBS
  • Onions (chopped) - 1
  • Leeks- 150g
  • Green Chillies (chopped) - 2
  • Curry Leaves (Chopped) 1 sprig
  • Red chilli powder - 1 TSP
  • Turmeric powder - ½ TSP
  • Black pepper powder - ½ TBS
  • Salt -1/2 TSP or to taste
  • Lime Juice - 1/2 TSP
  • Oil - 3 TBS (to temper)
  • Oil for deep frying
    For outer layer:
  • Dried Fine Bread Crumbs - 250g
  • Eggs - 2


  • Boil the potatoes with 1 teaspoon of salt in a saucepan for 10 minutes or cook until tender.
  • Peel off the skin and set aside.
  • Heat oil in a wok and add cumin seeds and ginger garlic paste. Fry for 1 minute.
  • Add green chilies and onion, cook until the onions starts to brown.
  • Add chopped leeks and sauté for 3 minutes.
  • Add tinned tuna, red chilli powder, turmeric powder, black pepper powder and salt. Stir until well combined.
  • Add boiled potatoes and mash until smooth.
  • Add the lime juice to taste and mix thoroughly.
  • Make into small ball shapes. set aside.
  • Whisk the egg in large bowl and set aside.
  • Place the bread crumbs in a shallow bowl and set aside.
  • Dip each fish ball into the beaten egg.
  • Coat in breadcrumbs and place on a tray.
  • Fill a deep wok one-third full of oil and heat until a cube of bread turns golden brown.
  • Once oil is heated, deep fry the fish cutlet in batches, until crisp and golden all over.
  • Remove with a slotted spoon and drain on a paper towel.
  • Serve this fish cutlet hot or warm with the tomato ketch up and with a cup of tea.