‘Macher Chop’ is the most common Bengali snack or appetizer recipe that I have shared before. On that post I also have mentioned that I’ll be sharing the other way of making the ‘Macher Chop’ This 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 this recipe I shape the ‘Chop’ more of a ‘Tikia’ or ‘Tikka’ and not like this croquet. You can give any shape you like.
Serve this ‘Stuffed Fish Chop’ with some spicy Kasundi (Bengali style mustard sauce) or tomato sauce and some salad. Try this for you weekend snack and enjoy with your friends and family.
- 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.
- Let the fish pieces cool down. If you are using fish with bone, then discard skin and fish bones, mash the fish pieces.
- In a pan heat 2 Tbsp oil. Add chopped onion. Cook till the onions become translucent.
- Add ginger paste and garlic paste mix well and cook for 3-4 min.
- Add the mashed fish and mix well, cook for 2-3 min. Add salt and sugar, mix well.
- Add turmeric powder, roasted cumin powder, red chili powder, garam masala powder, and mix well. Add chopped coriander and green chilies, mix well.
- Let the fish mix cool down.
- Mash the potato with black pepper powder, salt and little oil or butter. Divide it into 10-12 equal size balls.
- Take one ball and make a small depression and fill it with the cooked fish filling. Cover it completely with potato. Shape up like a tikki or ball or any shape you like.
- In a bowl beat the eggs some water and salt. In another plate take the breadcrumbs.
- Roll the patties in breadcrumbs and keep them aside for 10 minutes.
- 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.
- Heat oil in a deep pan or wok. Slowly slide the croquettes 3-4 at a time and fry the fish croquettes to brown.
- Serve hot with tomato ketchup or kasundi (mustard sauce) and cucumber-onion salad. Enjoy with a hot cup of masala tea.
~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.