Mention Bengali food to anyone ,the first picture come to mind is fish. Fish been always a symbol of prosperity and pleasure in a bong family. Sometime they can construct an entire meal with a single fish.Started with fish fry, they make a gravy with mustard paste and another with good amount of chili paste called “macher jhal”.And this Fish Croquette to serve as a starter. The head ,deep fried in mustard oil broken up into pieces, and combined with the pui(vine spinach) and vegetables. Undoubtedly fish is a staple diet in Bengal as well as in Orissa.

 

 

“Macher chop” is a Bengali style fish croquette .To make a perfect chop you need to balance it with binding element in the right amount.I use boiled potato where few use bread as binding element.

Rohu or bhetki fish is used to make a typical bengali chop where as fish like tuna, pangas with less bones can be used.I have made with Pangas. Serve hot with kasundi (bengali mustard sauce) or simply with tomato ketchup. I like to have with my Masala Tea.

Print Recipe
"Macher chop"
Course snack
Cuisine bengali
Prep Time 20 minutes
Cook Time 30 minutes
Servings
to
Ingredients
Course snack
Cuisine bengali
Prep Time 20 minutes
Cook Time 30 minutes
Servings
to
Ingredients
Instructions
  1. Dry roast cumin and coriander seeds.Cool it and make a fine powder of it.
  2. Steam fish for 8-10 min. Pat dry in a kitchen towel , debone it. Mash it well with boiled potato.Season with salt and cumin,coriander powder.
  3. Take a pan and heat mustard oil.Add green chili and fry for a minute.Add chopped onion,minced garlic ,turmeric powder and fry for 2 minute.Mix the fish mixture and cook for a minute only.Mix coriander leaves.
  4. Cool the mixture.Dust your palm with flour and shape them into 10-12 ball.In a bowl whisk egg white for 30 sec. Heat oil in a deep kadai for frying. Dip one ball in egg-white and coat with breadcrumbs and dip it again in egg-white.Crumb coat with bread-crumbs and deep fry at medium flame.I did double coating to seal it well.Be careful while frying as it take less time to fry.
Recipe Notes

 

 

 

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