Fish Chop
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Boil the Fish and Potatoes
- b.Place the fish fillets and whole potatoes in a pot. Add enough water to cover them completely.
- c.Add 1/4 tsp of the turmeric powder and 1/2 tsp of the salt to the water.
- d.Bring to a boil and cook for 12-15 minutes, or until the potatoes are fork-tender and the fish is cooked through and flakes easily.
- e.Drain the water thoroughly and let the fish and potatoes cool down to room temperature.
- 2
Step 2
- a.Prepare the Filling
- b.Once cooled, peel the potatoes and mash them in a large bowl. Flake the cooked fish with a fork, carefully removing any bones, and add it to the mashed potatoes.
- c.Heat 1 tbsp of oil in a pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
- d.Add the ginger paste, garlic paste, and green chilies. Sauté for another minute until the raw smell disappears.
- e.Stir in the remaining turmeric powder, red chili powder, and roasted cumin powder. Cook for 30 seconds.
- f.Add the fish and potato mixture to the pan, along with the remaining 1 tsp of salt. Mix everything thoroughly until well combined.
- g.Cook for 2-3 minutes, stirring occasionally. Turn off the heat and stir in the garam masala, lemon juice, and chopped coriander leaves.
- h.Spread the mixture onto a plate or tray to cool completely. This is crucial for easy shaping.
- 3
Step 3
- a.Shape and Coat the Chops
- b.Once the mixture is completely cool, divide it into 8 equal portions.
- c.Shape each portion into an oval or round patty (chop), about 1-inch thick. Ensure there are no cracks.
- d.Set up a coating station: one plate with breadcrumbs and one shallow bowl with the beaten egg.
- e.Dip each chop first into the beaten egg, ensuring it's fully coated on all sides.
- f.Next, press the egg-coated chop firmly into the breadcrumbs, making sure it's evenly covered. For an extra crispy exterior, repeat the process by dipping it back into the egg and then into the breadcrumbs again (double coating).
- 4
Step 4
- a.Chill the Chops
- b.Place the coated chops on a plate or baking sheet in a single layer.
- c.Refrigerate for at least 30-60 minutes. This step is essential as it helps the coating adhere and prevents the chops from breaking apart during frying.
- 5
Step 5
- a.Fry and Serve
- b.Heat 2 cups of oil in a kadai or deep pan over medium-high heat. The oil is ready when a small piece of breadcrumb sizzles and turns golden.
- c.Carefully slide 2-3 chops into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
- d.Fry for 3-4 minutes on each side, until they are deep golden brown and crispy.
- e.Remove the fried chops with a slotted spoon and place them on a wire rack to drain excess oil. This keeps them crispier than using paper towels.
- f.Serve hot with kasundi (Bengali mustard sauce), tomato ketchup, or a simple salad of sliced onions and cucumbers.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the fish and potato mixture is completely cool before shaping; a warm mixture can become sticky and cause the chops to fall apart.
- 2Do not skip chilling the coated chops. This is the most important step for ensuring they hold their shape while frying.
- 3For the crispiest result, use panko breadcrumbs and double-coat the chops (egg-breadcrumb-egg-breadcrumb).
- 4Fry in small batches to maintain a consistent oil temperature, which ensures even cooking and a non-greasy finish.
- 5Thoroughly de-bone the fish after boiling for a smooth, pleasant texture in the filling.
- 6You can prepare the chops up to the chilling stage and refrigerate them for up to 24 hours before frying.
Adapt it for your goals.
Healthier Version
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.
Add VegetablesAdd Vegetables
Incorporate finely chopped carrots, peas, or beans into the potato and fish mixture for added texture and nutrition. Sauté them along with the onions.
Different FishDifferent Fish
While Bhetki or Rohu are traditional, you can also use other firm fish like tuna, salmon, or mackerel for a different flavor profile.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the filling for an extra kick.
Why this is on our healthy list.
Excellent Source of Protein
Fish is a high-quality, complete protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Omega-3 Fatty Acids
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.
Provides Energy
Potatoes are a good source of complex carbohydrates, which the body uses as its primary fuel source, providing sustained energy to keep you active.
Frequently asked questions
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.