Deep Fried Spanish Mackerel Cutlets (Thora Maalu Baduma)

Deep fried Spanish Mackerel is a delicacy in Sri Lanka. One reason is it’s an expensive kind of a fish as well as not available all the time. Mostly this dish is served in special occasions like weddings and alms givings.

When selecting Spanish Mackerel try to find the fish with nice pinky flesh. If you ask your fish Monger to cut the fish for you it stays nice and steady. I find the frozen ones tastes and smells bad. Its best to use Spanish Mackerel on the same day of purchasing.

Select the fresh looking Spanish mackerel. Ask your fish monger to slice them for you. Wash throughly several times.


Put 1/4 tsp turmeric powder, 1./2 Tsp Pepper, 1 tsp curry powder, enough salt and a 1/2 -1 tsp chilli powder. Always adjust the spices according to your taste.


I used three limes. More the limes it takes the smell out as well as give fish a fresh tangy flavour.


Squeeze the lime juice in to the spices.


Stir well using a spoon.
After add the slices of fish in to the spices and coat both sides.
Make sure to cover all the areas.


Cover with a glad wrap and leave to marinate.
After add the slices in to a plate of flour. That way it holds all the flavours together.


Coat the fish slices well with flour.
I make a dip with 1/2 cup flour and 1 cup water and salt. Whisk well. If you like you can add a bit of turmeric powder in to it too.
After coat the fish in bread crumbs.Make sure to cover all the areas.


Put a pot of oil on the stove. Add the fish in to it.


Fry both sides until golden brown.


Put them on paper towels to drain the excess oil. Serve with rice dishes or even with a nice salad.

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