Sri Lankan Fish Rolls

Sri Lankan Fish Rolls are a superb main dish, side dish and snack all in one. They are similar to fish cakes but have the tuna inside a pancake inside breadcrumbs. Both filling and helps prevent them from falling apart.

Transport your taste buds to the vibrant streets of Sri Lanka with the tantalizing delight of Sri Lankan fish rolls. Bursting with exotic flavours and wrapped in a crispy golden shell, these delectable snacks are a true culinary treasure.

Originating from the coastal regions of Sri Lanka, fish rolls are a beloved street food delicacy. It helps to show the island nation’s rich culinary heritage and superb taste. Traditionally, flaky fish, such as tuna or mackerel, is combined with aromatic spices, vegetables, fragrant curry leaves and green chilies. This mixture creates a filling that is both bold and flavourful.

The filling is then encased in a thin layer of batter made from flour, water, salt and milk. Then rolled into cylindrical shapes, and deep-fried until golden brown and crispy. The result is a perfect marriage of textures, with the crunchy exterior giving way to a savoury and succulent interior. I use breadcrumbs for the outer coating for ease and I love the crunch!

One of the joys of Sri Lankan fish rolls is the multitude of ways to serve. While they are often enjoyed as a snack on the go, they can also be served as a mouthwatering appetizer or part of a main dish. Amazingly, these are also perfect as a snack and a side dish. Pair them with a tangy tamarind or spicy coconut chutney for a burst of contrasting flavours that perfectly complement the richness of the fish filling.

Beyond their delicious taste, Sri Lankan fish rolls offer a glimpse into the cultural history of the beautiful island nation. With influences from Sri Lanka’s diverse communities, including Sinhalese, Tamil, and Moor, these fish rolls a one of many combinations passed down through generations.

Sri Lankan fish rolls are sure to grab your taste buds and give them a shake. . I always want more so I always make a lot. So, why not give this Sri Lankan delicacy a try?

Sri Lanken Fish Rolls

Superb Sri LAnkan version of a fish cake. Love these big time.

4.54 from 95 votes

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Course: Main Dish, Side Dish, Snacks

Cuisine: Sri Lankan

Keyword: Bread, Chili, Deep Fry, Fry, Seafood, Tuna, Vegetables, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 18 Rolls

Calories: 98kcal

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Ingredients

 

MetricImperial

The Filling

• 250 grams Tuna drained (/ two 5oz cans)
• 2 medium potatoes boil and mash
• 1 large carrot shredded
• 1/2 cup leek finely sliced
• 1/2 large onion chopped
• 2 medium green chillies chopped
• 3 cloves garlic
• 1 tsp chilli flakes
• 1/2 tsp black pepper
• 1 tbsp oil

The Batter

• 1/2 cup milk
• 240 grams flour
• 1 1/2 cup water
• 1/2 tsp salt

Other

• Oil to fry
• Breadcrumbs homemade is easy

Instructions

• Place a frying pan over a medium high heat and add a little oil.
  1 tbsp oil
• Add the onion and garlic and fry until softened. You want then to cook without going brown.
  1/2 large onion, 3 cloves garlic
• When ready, add the carrots and cook until they are tender.
  1 large carrot
• Add a small pinch of salt, green chillies, the mashed potatoes, chili flakes and the tuna to the pan.
  250 grams Tuna, 2 medium potatoes, 1 tsp chilli flakes, 1/2 tsp salt, 2 medium green chillies
• Mix everything thoroughly.
• When combined, add the leek and black pepper and mix gently this time. Cook for about another few minutes.
  1/2 cup leek, 1/2 tsp black pepper
• Taste to check if seasoned correctly.
• Remove the mixture from the pan and allow to cool. Its a lot easier to handle when cold.
• In a glass bowl, add the milk, flour, salt and water together and whisk to create a smooth batter. (No lumps)
  1/2 cup milk, 240 grams flour, 1 1/2 cup water
• I use a small non stick frying pan for this next bit.
• Place the pan over a medium heat and when hot add a ladle of the batter mixture.
• Swirl the pan around to achieve a level even coating pancake. Don’t forget, the pancakes need to be thin so dont use too much batter each go.
• Cook each pancake until its cooked (about a minute or so).
• Place the pancakes onto a warmed plate whilst preparing the rest.
• When the pancakes are ready, place a single one onto a flat surface.
• Place about 2 1/2 – 3 tablespoons of the mixture into the centre.
• Fold the bottom flap (nearest you) to the centre, the the two side edges together and finally the top to create a spring roll look.
• Repeat with the remaining pancakes and mixture until all used storing the rolls on a plate.
• Turn on your fryer and heat the oil.
  Oil
• Using two shallow dishes, pour the batter into one and your homemade breadcrumbs into the other.
• Carefully dip a roll into the batter mixture and then into the breadcrumb mixture making sure they are evenly coated.
  Breadcrumbs
• Carefully add to the hot oil and cook until golden brown.
• I do three rolls at a time so they are cooking while I prepare the next three.
• Keep the rolls warm and serve immediately with dips for a superb meal.

Nutrition

Calories: 98kcal | Carbohydrates: 16g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 122mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 762IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg