Fish cutlets

Fish cutlets

S is for Sri Lankan
Kim Lightbody


Quantity Ingredient
350g small potatoes, unpeeled
1 tablespoon vegetable oil
1 small onion, minced
1 green chilli, deseeded and minced
2 garlic cloves, minced
2.5cm ginger, peeled and minced
1 teaspoon salt
1 tablespoon Sri lankan curry powder
100g smoked mackerel, flaked
1 litre vegetable oil, for frying
1 egg, beaten
50g dried breadcrumbs
chilli sauce, to serve
or ketchup, to serve


  1. Bring a large pan of water to the boil. Add the potatoes and simmer for 15–20 minutes until just cooked through. Drain, peel while warm, then return to the pan, mash roughly and set aside.
  2. Meanwhile, heat the oil in a frying pan on a medium heat. Add the onion, chilli, garlic, ginger and salt and fry for 10 minutes, stirring occasionally until evenly golden brown. Add the curry powder and stir-fry for a further 2 minutes.
  3. Stir the spiced onion through the potatoes, then stir through the mackerel. Taste and season the mixture as needed with more salt. Allow the mixture to cool, then break off walnut-sized portions of the mixture and roll into cutlets.
  4. Heat the oil in a deep saucepan for frying to 180°C, or until a cube of bread dropped in fizzes and turns golden brown within 30 seconds.
  5. Put the beaten egg in a bowl and spread the breadcrumbs out on a plate. Dip each fish cutlet into the beaten egg, then into the breadcrumbs until they are coated all over.
  6. Working in small batches and being careful not to overfill the pan, carefully drop the cutlets into the hot oil and deep-fry for 2–3 minutes until golden brown. Remove them with a slotted spoon and drain on a plate lined with kitchen paper. Repeat until all the cutlets are fried. Serve immediately with chilli sauce or ketchup.
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