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A classic Bengali snack that's crispy on the outside with a savory, spiced fish and potato filling. These delectable cutlets are a street-food favorite, perfect with a side of kasundi (mustard sauce) and a cup of tea.
For 4 servings
Boil the Fish and Potatoes
Prepare the Filling
A classic Bengali snack that's crispy on the outside with a savory, spiced fish and potato filling. These delectable cutlets are a street-food favorite, perfect with a side of kasundi (mustard sauce) and a cup of tea.
This bengali recipe takes 80 minutes to prepare and yields 4 servings. At 324.61 calories per serving with 20.52g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Shape and Coat the Chops
Chill the Chops
Fry and Serve
To bake, preheat the oven to 200°C (400°F). Place the chops on a lined baking sheet, spray with oil, and bake for 20-25 minutes, flipping halfway. For an air-fryer, cook at 190°C (375°F) for 15-18 minutes, flipping halfway.
Incorporate finely chopped carrots, peas, or beans into the potato and fish mixture for added texture and nutrition. Sauté them along with the onions.
While Bhetki or Rohu are traditional, you can also use other firm fish like tuna, salmon, or mackerel for a different flavor profile.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the filling for an extra kick.
Fish is a high-quality, complete protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The fish provides beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
Potatoes are a good source of complex carbohydrates, which the body uses as its primary fuel source, providing sustained energy to keep you active.
One serving, which consists of two fish chops, has approximately 400-450 calories. The majority of the calories come from the deep-frying oil, potatoes, and breadcrumb coating.
Fish Chop is a deep-fried snack, making it high in calories and fat. However, it's also a good source of protein and omega-3 fatty acids from the fish. It is best enjoyed in moderation as part of a balanced diet. For a healthier alternative, you can try baking or air-frying them.
Traditionally, firm, freshwater Bengali fish like Bhetki (Barramundi), Rohu, or Catla are used. However, any firm white-fleshed fish such as Cod, Tilapia, or Haddock will work well. The key is to use a fish that doesn't fall apart easily after boiling.
This usually happens for two main reasons: 1) The filling mixture was too moist or warm. Ensure potatoes are well-drained and the mixture is completely cool before shaping. 2) The chops were not chilled sufficiently before frying. Chilling for at least 30 minutes helps them firm up and hold their shape in the hot oil.
Yes, they are great for making ahead. You can prepare, shape, and coat the chops, then store them in an airtight container in the refrigerator for up to 24 hours. You can also freeze the uncooked chops for up to a month; fry them directly from frozen, adding a few extra minutes to the cooking time.
Yes, you can use canned tuna or salmon as a convenient alternative. Make sure to drain the can very well to remove excess liquid before mixing the fish with the other ingredients.
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