Скачать или смотреть Salmon Fish Cutlets - Made it Jaffna, Sri Lankan Style, A Perfect Snack for all

Salmon Fish Cutlets – Finger Food Delicacy, Sri Lankan Style

The real taste from using fresh salmon fish with green and dry spices is pungent.

Ingredients:
5000g Salmon fish (mackerel/tuna are equally good)
100g Potatoes
3 green chillies chopped
1 medium size onion chopped
1 tsp roasted Jaffna chillipowder
2 tsp crushed black pepper
1/4 tsp tumeric powder
1 tablespoon fennel seeds
1 tablespoon mustard seeds
1 tablespoon oil
3 egg wash and bread crumps
4 eggs
1 cups of bread crumbs
1 ltre oil for deep frying

Instructions:
Snap boil the fish and make chunky pieces With a fork, flake or break the fish into small pieces. Just like the potatoes, some chunks are okay, since they will get crushed when they are being cooked.

Clean the potatoes and fully boil them to soft Remove the potatoes from the water and remove the skin when they are cool to handle. Crush them with a fork (doesn't have to be smooth, little chunks are okay) and set aside.

In a saucepan, heat the 1 tbsp of oil over medium heat. Add the onion and green chillies and saute until the onions become tender and translucent.
Add the fennel and mustard seeds and saute for about a minute. Add the fish and cook while mixing the spices through the fish for about 10-15 minutes.

Add the potatoes and mix it through the fish until well combined. Taste and add salt (to taste). Add crushed pepper and mix well. Set the fish mix aside and let it cool.

When it has cooled down, take a spoonful of the mix and roll it into a smooth lime/golf size balls. Leave these balls in a lined baking tray.

In a bowl, collect egg white. Take a flat plate and collect breadcrumbs.
Evenly coat each fish ball with the egg white and then coat them with the bread crumbs. Make sure to evenly coat the fish balls with breadcrumbs. Take care to not cause any cracks. If there is a crack you can re-dip in the egg wash and re-coat with breadcrumbs.

In a saucepan heat enough oil to deep fry the cutlets at medium temperature. When the oil is hot enough, fry the cutlets until they turn golden brown - about two minutes. Fry a few cutlets at a time in the oil without overcrowding the pan.

Place the fried cutlets on a paper towel to drain the excess oil. Keep the cutlets in a warm oven to keep them warm and crispy until ready to serve. Serve with tomato sauce or chilli sauce as a snack. Or as a side dish for a rice and curry meal. My favourite choice is have it with plain (no milk) Sri Lankan tea.

The spicy and peppery taste with warm tea is the best.
Thank you
Nava