A quintessential Bengali snack, Macher Chop features a savory filling of flaky fish and spiced potatoes, encased in a perfectly crispy breadcrumb coating. These delectable fish croquettes are deep-fried to golden perfection and traditionally served with pungent kasundi mustard for an unforgettable taste experience.
Prep30 min
Cook25 min
Servings4
Serving size: 3 pieces
481cal
20gprotein
45gcarbs
25g
Ingredients
250 g Rohu Fish (Boneless fillets. Bhetki or Cod also work well.)
Crispy, melt-in-mouth Macher Chop – a protein-packed, soul-satisfying snack that's truly special!
This bengali dish is perfect for snack. With 481.19 calories and 20.4g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Green Chilies (Finely chopped, adjust to taste)
0.5 tsp Red Chili Powder (Adjust to taste)
0.5 tsp Cumin Powder
0.75 tsp Garam Masala Powder (Bengali garam masala is preferred)
2 tbsp Coriander Leaves (Freshly chopped)
1 large Egg (Lightly beaten for coating)
1.5 cup Breadcrumbs (Panko or homemade breadcrumbs work best)
2 cup Vegetable Oil (For deep frying)
Instructions
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
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
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
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
Serve
Serve the Macher Chop hot, accompanied by kasundi (Bengali mustard sauce), sliced onions, and a sprinkle of black salt for an authentic experience.