Macher Chop

Instructions

1. 1

   Boil the Fish and Potatoes

   • In a medium pot, combine the fish fillets, potatoes, 4 cups of water, 0.5 tsp salt, and 0.25 tsp turmeric powder.
   • Bring to a boil and cook for 10-12 minutes, or until the potatoes are easily pierced with a fork and the fish is cooked through.
   • Drain the water completely using a colander. Let the fish and potatoes cool down for about 15 minutes.
   • Once cool enough to handle, peel the potatoes and mash them thoroughly in a large bowl. Carefully flake the fish, meticulously removing any bones, and add it to the mashed potatoes.
2. 2

   Prepare the Filling

   • Heat mustard oil in a pan over medium heat. Once hot, add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
   • Add the ginger paste, garlic paste, and green chilies. Sauté for another minute until the raw aroma disappears.
   • Stir in the turmeric powder, red chili powder, and cumin powder. Cook for 30 seconds, stirring constantly.
   • Add the flaked fish and mashed potato mixture to the pan, along with 1 tsp of salt. Mix everything together thoroughly.
   • Cook the mixture for 5-7 minutes, stirring frequently, until it becomes dry and starts to leave the sides of the pan.
   • Turn off the heat. Stir in the garam masala powder and chopped coriander leaves. Transfer the mixture to a plate and let it cool completely.
3. 3

   Shape and Coat the Chops

   • Once the mixture is completely cool, divide it into 12 equal portions.
   • Take one portion and shape it into a compact oval or round patty (chop). Repeat for all portions.
   • Prepare your coating station: place the beaten egg in a shallow bowl and the breadcrumbs on a flat plate.
   • Dip each chop first into the beaten egg, ensuring it's fully coated on all sides.
   • Immediately transfer the egg-coated chop to the breadcrumbs. Roll it gently, pressing lightly so the crumbs adhere evenly.
4. 4

   Fry the Chops

   • Heat vegetable oil in a deep pan or kadai over medium-high heat until it reaches about 180°C (350°F).
   • To test the oil, drop a breadcrumb into it; if it sizzles and rises to the surface immediately, the oil is ready.
   • Carefully slide 3-4 chops into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 4-5 minutes, turning them gently halfway through, until they are a deep golden brown and crispy all over.
   • Using a slotted spoon, remove the fried chops and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Repeat the process with the remaining chops.
5. 5

   Serve

   • Serve the Macher Chop hot, accompanied by kasundi (Bengali mustard sauce), sliced onions, and a sprinkle of black salt for an authentic experience.