Canned-fish cutlets are a delicious and convenient choice. They are perfect for those who crave a flavorful snack or appetizer without spending hours in the kitchen. These cutlets are typically made with flaked canned fish like tuna or mackerel. They are mixed with a medley of spices and vegetables. This creates a rich and satisfying filling. Canned fish cutlets are crispy on the outside. They are tender on the inside. They are not only easy to prepare but also offer a wonderful way to enjoy the nutritional benefits of fish. These cutlets are perfect for tea time, parties, or a delicious family meal. They embody the essence of comfort food. They also showcase the versatility of using canned fish in everyday cooking. Whether you’re a busy parent or a culinary enthusiast, canned fish cutlets will delight your taste buds. They will also impress your guests.
Ingredients for Delicious Canned-Fish Cutlets
- 350g (Fish only) Canned Jack mackerel fish
- 350g Potatoes
- 200g Onion
- 200 g Leeks
- 5 or 6 Green chili
- 4 or 5 Garlic cloves
- Few Curry leaves
- 1 Lime
- 100 ml Water
- ½ teaspoon Mustard seeds
- ¼ teaspoon Turmeric powder
- 1 tablespoon Chili powder (optional)
- As you need Cooking oil
- As you need Salt
Sri Lankan-style tin-fish cutlets are a popular snack or appetizer characterized by their crispy exterior and flavorful filling. These cutlets are typically made with canned fish, like tuna or mackerel. They are a delicious fusion of spices and textures that show Sri Lankan culinary traditions.
Filling: The filling usually starts with canned fish. It is flaked and mixed with various ingredients. These include finely chopped onions, green chilies, garlic, ginger, and fresh herbs like coriander or curry leaves. Spices like turmeric, chili powder, and black pepper are often added to give the filling a robust flavor. Sometimes, mashed potatoes are included to enhance the texture and make the filling more hearty.
Coating: The mixture is shaped into small oval or round patties. Then, they are coated in a batter made from flour and water. This gives them a smooth surface. After that, the patties are rolled in breadcrumbs, which contribute to the signature crunchy outer layer.
Frying: Deep-fry the cutlets until they are golden brown. This creates a crispy, satisfying texture. It contrasts with the soft and flavorful filling inside.
Step-by-Step Guide to Making Canned-Fish Cutlets
- Preparation of Ingredients:
- Chop the onions and potatoes as shown in the picture below.
- Chop the curry leaves, green chilies, and garlic as shown in the picture below. Gather lime, chili powder, mustard seeds, turmeric powder, and salt.
- Open the can of fish and take out all the fish chunks.
- Chop the onions and potatoes as shown in the picture below.
- Cooking the Base:
- Heat oil in a pan and add the mustard seeds. Allow them to splutter.
- Add the chopped onions and fry until they are soft and translucent.
- Next, add curry leaves, green chilies, and garlic. Stir and fry for about 2 minutes over medium flame.
- Incorporate the chopped potatoes and fry for another 2 minutes over low flame, stirring occasionally to prevent burning.
- Combining the Ingredients:
- Add the fish chunks along with turmeric powder, chili powder, salt, and a splash of water.
- Mash the fish chunks slightly and mix everything together well.
- Cover and cook on medium flame for about 3 minutes.
- Remove the lid and mash the mixture again. Continue to cook uncovered over low flame until all the water evaporates, which should take about 2 minutes.
- Finish by switching off the flame and mixing in the lime juice. Stir well to combine.
- Add the fish chunks along with turmeric powder, chili powder, salt, and a splash of water.
- Final Touches:
- Add the chopped leeks, stir well, and cook for one or two minutes on medium flame.
- Taste and adjust salt if needed. Give it one last mix before removing from heat.
- You now have a flavorful Sri Lankan-style fish curry ready for your cutlets.
- Add the chopped leeks, stir well, and cook for one or two minutes on medium flame.
- Forming the Cutlets:
- Shape the fish mixture into cutlets in any form you prefer.
- In a large bowl, mix all-purpose flour and salt. Gradually add water while whisking until smooth and thoroughly dissolved (this take about 10 minutes).
- Prepare the breadcrumbs for coating.
- Coating the Cutlets:
- Soak each cutlet in the flour mix, then roll it in the breadcrumbs until evenly coated.
- Repeat this process until all cutlets are prepared.
- Frying the Cutlets:
- Heat oil in a deep fryer and fry the cutlets until they turn golden brown.
- Serving:
- Your delicious Sri Lankan-style canned fish cutlets are now ready to be served. Enjoy this tasty snack with friends and family!
- Your delicious Sri Lankan-style canned fish cutlets are now ready to be served. Enjoy this tasty snack with friends and family!
Serving Suggestions for Canned Fish Cutlets
Sri Lankan tin-fish cutlets are often served hot. They can be enjoyed as a snack on their own. Alternatively, they can be part of a larger spread that includes chutneys, salads, or sambols. They’re a favorite for tea time, gatherings, and special occasions, embodying the island’s love for bold flavors and satisfying bites.
These cutlets are a beloved staple in Sri Lankan cuisine. They showcase the resourcefulness of using simple ingredients to create something delightful. They are not only popular for their taste but also because they encapsulate the essence of Sri Lankan hospitality.
Tips for Making the Best Sri Lankan Canned Fish Cutlets
- Choose Quality Canned Fish: Select good-quality canned fish (like tuna or mackerel) with minimal additives. Check for freshness and flavor to enhance your cutlets.
- Enhance the Flavor: Change the filling by adding extra spices. Consider using coriander powder or cumin for a different flavor profile. Fresh herbs like cilantro can also elevate the taste.
- Adjust Spice Levels: If you prefer milder cutlets, reduce the amount of green chilies. You can also decrease the chili powder to suit your taste. Conversely, add more for extra heat.
- Properly Cook the Filling: Make sure that the mixture is cooked thoroughly before shaping the cutlets. This helps develop flavors and ensures the potatoes are soft.
- Chill Before Frying: If the mixture is too soft, refrigerate the cutlet mixture for about 30 minutes before shaping. This can help the cutlets hold their shape better during frying.
- Use Cold Oil for Frying: When frying, make sure the oil reaches a hot temperature of about 350°F or 175°C. Keep a consistent temperature for an even and crispy finish.
- Test the Oil: Before frying all cutlets, test the oil with a small piece of the mixture. It should sizzle instantly when added to the hot oil, indicating that it’s ready for frying.
- Don’t Overcrowd the Pan: Fry cutlets in batches to avoid lowering the oil temperature, which can result in soggy cutlets. Leave enough space for the cutlets to cook evenly.
- Drain Excess Oil: After frying, place cutlets on a paper towel-lined plate to absorb excess oil. This keeps them crispy and light.
- Serve with Dipping Sauce: Pair the cutlets with a tangy dipping sauce. You can also try Sri Lankan sambol for an extra flavor boost. Lime wedges also complement the dish beautifully.
- Store Leftovers Properly: If you have leftover cutlets, store them in an airtight container in the refrigerator. Reheat in the oven or air fryer to restore their crispiness.
Follow these tips. You will guarantee your Sri Lankan canned fish cutlets are deliciously flavorful. They will be perfectly crispy every time!
Tin Fish Cutlets
Sri Lankan canned fish cutlets are a beloved snack and appetizer that perfectly capture the essence of Sri Lankan cuisine. These delightful morsels are made using flaky canned fish—typically tuna or mackerel—combined with aromatic spices and fresh ingredients to create a delicious and flavorful filling.
Ingredients
- 350g (Fish only) Canned Jack mackerel fish
- 350g Potatoes
- 200g Onion
- 200 g Leeks
- 5 or 6 Green chili
- 4 or 5 Garlic cloves
- Few Curry leaves
- 1 Lime
- 100 ml Water
- ½ teaspoon Mustard seeds
- ¼ teaspoon Turmeric powder
- 1 tablespoon Chili powder (optional)
- As you need cooking oil
- As you need Salt
Instructions
- Preparation of Ingredients:
- Chop the onions and potatoes as shown in the picture below.
- Chop the curry leaves, green chilies, and garlic as shown in the picture below. Gather lime, chili powder, mustard seeds, turmeric powder, and salt.
- Open the can of fish and take out all the fish chunks.
- Cooking the Base:
- Heat oil in a pan and add the mustard seeds. Allow them to splutter.
- Add the chopped onions and fry until they are soft and translucent.
- Next, add curry leaves, green chilies, and garlic. Stir and fry for about 2 minutes over medium flame.
- Incorporate the chopped potatoes and fry for another 2 minutes over low flame, stirring occasionally to prevent burning. - Combining the Ingredients:
- Add the fish chunks along with turmeric powder, chili powder, salt, and a splash of water.
- Mash the fish chunks slightly and mix everything together well.
- Cover and cook on medium flame for about 3 minutes.
- Remove the lid and mash the mixture again. Continue to cook uncovered over low flame until all the water evaporates, which should take about 2 minutes.
- Finish by switching off the flame and mixing in the lime juice. Stir well to combine.
4. Final Touches:
- Add the chopped leeks, stir well, and cook for one or two minutes on medium flame.
- Taste and adjust salt if needed. Give it one last mix before removing from heat.
- You now have a flavorful Sri Lankan-style fish curry ready for your cutlets.
5. Forming the Cutlets:
- Shape the fish mixture into cutlets in any form you prefer.
- In a large bowl, mix all-purpose flour and salt. Gradually add water while whisking until smooth and thoroughly dissolved (this may take about 10 minutes).
- Prepare the breadcrumbs for coating.
6. Coating the Cutlets:
- Soak each cutlet in the flour mix, then roll it in the breadcrumbs until evenly coated.
- Repeat this process until all cutlets are prepared.
7. Frying the Cutlets:
- Heat oil in a deep fryer and fry the cutlets until they turn golden brown.
8. Serving:
- Your delicious Sri Lankan-style canned fish cutlets are now ready to be served. Enjoy this tasty snack with friends and family!
Notes
1. Choose Quality Canned Fish: Select good-quality canned fish (like tuna or mackerel) with minimal additives. Check for freshness and flavor to enhance your cutlets.
2. Enhance the Flavor: Customize the filling by adding additional spices such as coriander powder or cumin for a different flavor profile. Fresh herbs like cilantro can also elevate the taste.
3. Adjust Spice Levels: If you prefer milder cutlets, reduce the number of green chilies and chili powder to suit your taste. Conversely, add more for extra heat.
4. Properly Cook the Filling: Ensure that the mixture is cooked thoroughly before shaping the cutlets. This helps develop flavors and ensures the potatoes are soft.
5. Chill Before Frying: If the mixture is too soft, refrigerate the cutlet mixture for about 30 minutes before shaping. This can help the cutlets hold their shape better during frying.
6. Use Cold Oil for Frying: When frying, make sure the oil is hot enough (around 350°F or 175°C) and is maintained at a consistent temperature for an even and crispy finish.
7. Test the Oil: Before frying all cutlets, test the oil with a small piece of the mixture. It should sizzle immediately when added to the hot oil, indicating that it’s ready for frying.
8. Don’t Overcrowd the Pan: Fry cutlets in batches to avoid lowering the oil temperature, which can result in soggy cutlets. Leave enough space for the cutlets to cook evenly.
9. Drain Excess Oil: After frying, place cutlets on a paper towel-lined plate to absorb excess oil. This keeps them crispy and light.
10. Serve with Dipping Sauce: Pair the cutlets with a tangy dipping sauce or Sri Lankan sambol for an extra flavor boost. Lime wedges also complement the dish beautifully.
11. Store Leftovers Properly: If you have leftover cutlets, store them in an airtight container in the refrigerator. Reheat in the oven or air fryer to restore their crispiness.
By following these tips, you can ensure your Sri Lankan canned fish cutlets are deliciously flavorful and perfectly crispy every time!
Nutrition Information
Yield 80 Serving Size 1Amount Per Serving Calories 17Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 15mgCarbohydrates 2gFiber 0gSugar 0gProtein 1g
The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different, and information can vary.
