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.