bengaliMediumnon vegetariandairy freenut freehigh protein

Fish Chop

Name: Fish Chop
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 300 g fish fillet (boneless, firm white fish like bhetki or basa); 2 pcs potato (medium, boiled and mashed); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 tsp ginger paste; 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 2 tbsp coriander leaves (finely chopped); 1 pinch salt (for fish boiling water); 2 tsp oil (for sautéing filling); 2 pcs egg (beaten); 1 cup breadcrumbs

RATING

4.6/5(168)

TASTE SCORE

9/10

Crispy, golden croquettes stuffed with a spiced fish and potato filling, a beloved Bengali tea-time snack. Each bite offers a crunchy breadcrumb shell giving way to a soft, aromatic center flavored with garlic, green chili, and fresh coriander.

PREP

30m

COOK

25m

SERVES

2 PIECES

318 cal

SERVINGS

METHOD · 8 STEPS

boil · ~7 min
Boil the fish fillets.
1.Place 300g fish fillet in a pan with just enough water to cover.
2.Add a pinch of salt and a pinch of turmeric powder.
3.Bring to a gentle boil and cook for 5-7 minutes until the fish is opaque and flakes easily.
4.Drain the water completely and let the fish cool.
TIPDon't overcook the fish — it will dry out and lose its delicate texture.
prep · ~15 min
Boil and mash the potatoes.
1.Peel and quarter 2 medium potatoes.
2.Boil in salted water until fork-tender, about 12-15 minutes.
3.Drain and mash until smooth with no lumps. Set aside.
TIPMash while still warm for the smoothest texture.
saute · ~10 min
Make the aromatic fish filling.
1.Heat 2 tsp oil in a pan over medium heat.
2.Add the finely chopped onion and sauté until translucent (3-4 min).
3.Add minced garlic, 1 tsp ginger paste, and chopped green chili. Sauté until raw aroma fades (1 min).
4.Flake the boiled fish with a fork and add to the pan.
5.Add a pinch of red chili powder and garam masala. Sauté for 2-3 minutes, mashing the fish into the mixture.
6.Turn off the heat and mix in the mashed potatoes and chopped coriander leaves. Combine well.
TIPKeep the heat medium — high heat burns the spices and dries out the fish.
mix · ~10 min
Check seasoning and cool the filling.
Taste the mixture and add a pinch of salt if needed. Let it cool completely so it firms up and is easy to shape.
prep · ~5 min
Shape the fish chops.
1.Divide the cooled filling into 8 equal portions.
2.Shape each portion into an oval or round patty about 1 cm thick.
3.Ensure the edges are smooth to prevent cracking while frying.
prep · ~5 min
Set up the breading station.
1.Beat 2 eggs in a shallow bowl with a pinch of salt.
2.Spread 1 cup breadcrumbs on a flat plate.
3.Dip each fish chop first in beaten egg, coating both sides.
4.Roll in breadcrumbs, pressing gently to ensure an even coat. Set aside on a tray.
fry · ~8 min
Deep fry the fish chops until golden.
1.Heat 2 cups oil in a kadai or deep pan over medium heat. Check temperature by dropping a breadcrumb — it should sizzle and rise slowly.
2.Gently slide in 2-3 breaded chops at a time. Don't overcrowd.
3.Fry for 2-3 minutes per side until deep golden brown and crisp.
4.Remove with a slotted spoon and drain on paper towels.
TIPFry on medium heat. High heat browns the crust before the inside heats through.
serve
Serve hot with kasundi and a wedge of lime.
Arrange the crispy fish chops on a plate. Serve immediately with Bengali mustard sauce (kasundi) and a wedge of fresh lime.
TIPFish chops are best eaten straight out of the fryer — the crust stays shatteringly crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a firm white fish like bhetki or tilapia so the filling holds its shape and doesn't turn mushy when flaked.
2
Cool the filling completely before shaping; a warm mixture is too soft to form into neat, crack-free patties.
3
Press the breadcrumb coating gently but firmly onto each chop so it adheres well and doesn't fall off during frying.
4
Fry on medium heat — if the oil is too hot, the crust darkens before the center warms through; too low, and the coating absorbs excess oil.
5
Make the filling a day ahead and refrigerate it; the flavors meld beautifully and the mixture becomes even easier to shape.
6
Use a slotted spoon to gently lower the chops into the oil; this prevents hot splashes and keeps the coating intact.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

For a lighter version, arrange the breaded chops in a single layer in an air fryer basket, spray lightly with oil, and cook at 375°F for 10-12 minutes, flipping halfway. You get a crisp crust with significantly less oil.

spicier

Spicier

Add 1 finely chopped green chili extra and a pinch of cayenne pepper to the filling for those who enjoy a pronounced heat that cuts through the richness of the fried coating.

salmon

Salmon

Replace white fish with an equal weight of canned or poached salmon (skin removed). The richer flavor pairs wonderfully with the ginger and garam masala, giving a modern twist to this classic snack.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High-quality lean protein

White fish like bhetki or basa provides easily digestible protein that supports muscle repair and satiety, making these chops a more substantial snack than many deep-fried alternatives.

✓

Potassium from potatoes

Potatoes contribute potassium, an essential mineral that helps maintain healthy blood pressure and supports nerve function, especially welcome in a snack usually low in vegetables.

✓

Anti-inflammatory spices

Turmeric and ginger in the filling contain natural anti-inflammatory compounds (curcumin and gingerol) that may aid digestion and reduce oxidative stress when consumed regularly.

✓

Moderate portion control

Each chop is individually shaped and breaded, making it easy to portion out a sensible serving (2-3 chops) rather than mindlessly eating from a large batch.

QUESTIONS?