Macher Chop or Fish Chop (Bengali Style Fish Croquettes)

4Since it is a festive season, I thought of sharing a Bengali style snack recipe with you all. It is a deep fried croquette made with fish. In Bengali it is called ‘Macher Chop’. ‘Macher Chop’ or ‘Fish Chop’ or Bengali Style Fish Croquette is one of my favorite snack. We make this ‘Macher Chop’ quite often at our home. It can be served as snack with tea or can be served as appetizer too. My Thakuma (grandmother) used to say that ‘Macher Chop’ is best made with ‘Aar Mach’. But since no body in our family likes ‘Aar Mach’, ‘Macher Chop’ is always made with Rui Mach (Rohu Fish) or Katla Mach (Katol Fish) in our home.

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I have seen Thakuma and Maa used to fry the fish pieces first then debone them and then cook them with spices. But I have done it in a shortcut and healthier way! I have marinated the fish pieces with salt and turmeric and the cooked them in microwave for 4-5 minutes and then deboned them. In this way less oil been used. Since the fish will be cooked with spices again so no difference in taste could be found.

This version of ‘Macher Chop’ is an easier one, more like a croquette. The other version of ‘Macher Chop’ has an outer layer of mashed potato, stuffed with a separately cooked spicy fish stuffing, the whole of which is then covered with bread crumb and then deep fried preferably in mustard oil. In that recipe we mainly shape the ‘Chop’ more of a ‘Tikia’ or ‘Tikka’ and not like this croquet. I’ll share that recipe next time for sure ….

I love eating hot freshly fried fish croquettes with some spicy Kasundi (Bengali style mustard sauce) or tomato sauce. Try this for you weekend snack and enjoy with your friends and family.

Ingredients:

To make the patty:
  • 500 gms Fish Fillet or Fish with Bone
  • 1 cup Onion – (Chopped)
  • 1 Tbsp Ginger Paste
  • 1 tsp Ginger – (Chopped)
  • 1 ½ tsps Garlic Paste
  • 1 tsp Red Chili Powder
  • 3 tsps Green Chilies – (Chopped)
  • 1 ½ tsps Turmeric Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Garam Masala Powder
  • ½ cup Boiled and Mashed potato
  • 4 Tbsps Fresh Coriander Leaves – (Chopped)
  • 1 tsp Sugar
  • To taste Salt
  • 2 – 3 Tbsps Mustard Oil
  • To coat and fry:
  • 2 Egg
  • To taste Salt
  • 200 gms Breadcrumbs
  • Mustard Oil – For deep frying

Steps:

  1. Clean the fish pieces. Smear 1 tsp turmeric powder and some salt to the fish pieces. Cook the fish pieces in microwave for 4-5 minutes on high or more time depending on the fish and power of microwave. You can boil the fish pieces with little water in a pan too. Or you can fry the fish pieces and then cook the patty filling too.
  2. Let the fish pieces cool down. If you are using fish with bone, then discard skin and fish bones, mash the fish pieces.
  3. In a pan heat 2 Tbsp oil. Add chopped onion. Cook till the onions become translucent.
  4. Add ginger paste and chopped ginger, garlic paste mix well and cook for 3-4 min.
  5. Add the mashed fish and mix well, cook for 2-3 min. Add mashed potato, salt and sugar, mix well.
  6. Add turmeric powder, roasted cumin powder, red chili powder, garam masala powder, mix well. Add chopped coriander and green chilies, mix well.
  7. Let the fish mix cool down. Shape up the mixture. You can make any shape of your choice. I made elongated patty.
  8. In a bowl beat the eggs some water and salt. In another plate take the breadcrumbs.
  9. Roll the patties in breadcrumbs and keep them aside for 10 minutes.
  10. Then dip each fish patty into the egg wash, roll in breadcrumb to coat well. Keep aside. Repeat the process for all other patties. Keep the patties in refrigerator for 30 minutes.
  11. Heat oil in a deep pan or wok. Slowly slide the croquettes 3-4 at a time and fry the fish croquettes to brown.
  12. Serve hot with tomato ketchup or kasundi (mustard sauce) and cucumber-onion salad. Enjoy with a hot cup of masala tea!

Notes:

~You can use either fish fillets or fish with bone. I personally prefer using fish with bone, as that imparts much more flavor. I have used Rohu Fish.

~I have used mustard oil for both cooking the filling and frying the croquets as I feel that the pungent smell of mustard oil best goes with the flavour of fish. You may use vegetable oil too.

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