DEEP-FRIED CRISPY SRI LANKAN FISH CUTLETS.
DEEP-FRIED SRI LANKAN FISH CUTLETS, A SPICY, SAVORY BITE, PERFECT FOR ANY TIME OF THE DAY. YOUR PARTY SPREAD JUST WOULDN’T BE THE SAME WITHOUT THESE APPETIZERS.
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Ingredients mentioned below use standard measuring cups and spoons.
2 large potatoes equal to 250g
1 can of Jack mackerel/large tin-425g
1 large onion chopped into very fine pieces(important)
2 green chillies chopped(the more you add the spicier it gets so adjust accordingly)
Slice the onions into smaller pieces and chop the green chillies as well, set them aside.
Fill a cooking pan with water to boil the potatoes, fill water just enough to cover them and boil until the potatoes are soft enough that a fork can go through.30-45 minutes over medium fire.
Once the potatoes are boiled tender, let them cool and then peel off the skin. using a fork, crush the potatoes. what you want is not completely mashed potatoes but with a few small lumps.
Before mixing the ingredients, keep in mind, you’ll be using green chillies, flaky fish that need to be formed into balls, you might need to wear disposable gloves if you prefer your hands not to carry the smell of fish.
Drain the fish from the can and add it to the mashed potatoes. season with salt, pepper, lime and add the chopped onions and green chillies to the mix, combine all the ingredients well. 2-4 minutes.taste to check if the season is to your liking, season if necessary, once you are done with the mixture, it should be mixed enough that they form balls easily.
Set a platter, large enough to hold all the fish cutlets close to the mix, to make the same size balls, use a standard tablespoon and form balls with the mixture. see notes about why you need to chop onions into smaller pieces.
Once the fish balls are done. it’s time to coat and crumb them.
Take two wide mouth containers, use one of the containers for the beaten eggs, the other to hold the breadcrumbs.
Coat the fish and potato balls first in egg(see notes on how to avoid sticky breadcrumb fingers), move it so that the eggs coat the ball completely then transfer to the breadcrumb and coat the balls with it as well. make sure the egg and breadcrumb coating is done well.
The best way to coat the fish balls in breadcrumbs is, as you transfer the balls from the egg to the breadcrumbs, gently roll it around to get the first coating of breadcrumbs, then as you pick up the cutlet make sure you grab a handful of breadcrumbs, turn your hand so the cutlet is in your palm and gently shake your hand side to side with your fingers spread.this way your hand is working like a strainer for the crumbs while coating the cutlets at the same time. do this at least three times for a fine but firmly packed coating for the cutlets.
Once you are done with coating all the cutlets, it’s time to fry them. Please keep in mind that oil temperature plays a big part in getting perfectly deep-fried cutlets(see notes about oil temperature and how to fry the cutlets without cracking them).
Set a large bowl with paper towel to soak in extra oil and fry the cutlets in small batches until they turn golden brown. transfer to the bowl with the paper towels.
For better taste serve while they are still warm.