Fish chop is a beloved delicacy in Bengali cuisine and culture. The crispy croquettes, filled with spiced fish and mashed potatoes, offer a deliciously satisfying combination. Often served as a festive treat during Durga Puja, they are best enjoyed with ketchup or kasundi, a traditional Bengali mustard sauce.
Ingredients
UNITSIngredients
300gboneless fish (rohu or katla)
2medium potatoes (boiled and mashed)
1medium onion (finely chopped)
2green chillies, finely chopped
1 tspGinger-garlic paste
½ tspTurmeric powder
½ tspCumin powder
½ tspGaram masala powder
½ tspCoriander powder
2 tbspFresh coriander leaves (chopped)
to tasteSalt
1egg (beaten)
1cup breadcrumbs
for fryingMustard oil
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Directions
Description - Step 1
Step 1: Prepare Fish Mixture
Toss together the boneless fish, mashed potatoes, ginger-garlic paste, green chilli paste, red chilli powder, garam masala powder, coriander powder, lemon juice, sugar, and salt in a mixing bowl. Add all ingredients and mix until a soft dough forms, and set it aside for 5-10 minutes.
Description - Step 2
Step 2: Add Fresh Ingredients
Mix the fish mixture with the coarsely sliced onion, coriander leaves and green chilli. Stir until all ingredients are well distributed. Allow it to sit for a further five minutes.
Description - Step 3
Step 3: Shape the Chops
Make round or oval chops with the mixture after dividing it into equal halves. To ensure consistent frying, make sure they are compact.
Description - Step 4
Step 4: Coat the Chops
Roll each slice in breadcrumbs after dipping it in beaten egg. Coat it again for additional crunchiness.
Description - Step 5
Step 5: Fry Till Golden
In a deep frying pan, heat the vegetable oil over medium heat. Gently drop the coated chops into the heated oil. Fry for about two or three minutes on each side, or until they are crispy and golden brown. Lay the fish chops on paper towels to drain extra oil.
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Bengali
Medium
Appetizer
