Fish Cutlets (Sri Lankan style)

Ingredients:

For the Filling:

* 1can Mackeral Tuna (you can get this from a Sri Lankan store) or 

2cans Tuna in water (drain the water)

* 1/4cup Red Onion, diced finely 

* 2 Green Chillies, chopped fine

* 2tbsp Maldivefish chips (from Sri Lankan store) 

* 1/2cup Tomato, chopped finely

* 1tbsp Brown Sugar 

* Salt to taste

* 2tbsp Pepper 

* 2-3tbsp Red Chillie flakes 

* 4-6tbsp Vegetable Oil 

* 3-4 Medium size Yukon Gold Potatoes 

* 2tsps Lime Juice 

For the Coating:

* 2-3cups Bread Crumbs 

Note: Brown bread crumbs work best. White bread crumbs tend to not fry up well. If in doubt and you can't find brown breadcrumbs, use the breading available for fried chicken

* 2 Eggs, beaten well in a shallow bowl 

* Oil for frying (1-2cups)

Directions:

1. Boil the potatoes in water on medium heat until cooked through. Once the potatoes are boiled, drain any remaining hot water, add cold water from the tap, and leave the potates to cool for a bit. Once semi-cooled, peel the skin off and leave the potatoes on a plate to cool. 

2. To make the fish mixture, add the oil to a frying pan, and heat on medium heat. Add the onion, greenchillies, tomato, brown sugar, maldivefish chips, salt and pepper, and red chillie flakes, and fry them up. Fry for 1-2 minutes. Then add the tuna (drain the liquid). Mix the tuna into the mixture in the frying pan. Fry for 5-10 minutes on medium-low heat, mixing well. Add more salt, pepper and chillie flakes to taste. Once the mixture is cooked (around 8 minute mark), add in the boiled (peeled) potatoes, and mash them in the tuna mixture. Using a wooden ladel mix the tuna mixture with the potateos, combining the mixture well. Take off heat and add 1-2tsps of lime juice. Mix well. Leave to cool. 

3. Once the mixture has cooled fully, form small cutlet size balls. Ensure the mixture is in a tight smooth ball with no pieces sticking out. 

Note: If each cutlet is not formed into a smooth ball, the cutlet will crack in the oil as it frys. 

4. Once all the cutlets are formed, dip each into the egg wash (coating fully) and then into the bread crumbs (coating fully). Ensure the cutlet takes on its shape once coated with the bread crumbs, by forming the round ball shape once again in your hands. Set aside until ready to fry. 

Note: You can make the cutlets up to this stage ahead of time, and store them in an airtight container (refrigerated), up to 2 days. 

5. When you are ready to fry the cutlets, heat the oil to about 350degrees F. Once the oil is hot enough, fry the cutlets in batches of 3 or 4 (depending on the size of your pan or fryer). Line a plate with paper towels and set aside. 

6. Once the cutlets start to turn golden brown, take them out of the oil, with a slotted spoon, and place them on the paper towel lined plate (letting any excess oil be soaked up by the paper towels).

**Best served warm and crispy! 

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