Fish Chop
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a firm white fish like bhetki or tilapia so the filling holds its shape and doesn't turn mushy when flaked.
- 2Cool the filling completely before shaping; a warm mixture is too soft to form into neat, crack-free patties.
- 3Press the breadcrumb coating gently but firmly onto each chop so it adheres well and doesn't fall off during frying.
- 4Fry 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.
- 5Make the filling a day ahead and refrigerate it; the flavors meld beautifully and the mixture becomes even easier to shape.
- 6Use a slotted spoon to gently lower the chops into the oil; this prevents hot splashes and keeps the coating intact.
Adapt it for your goals.
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.
spicierSpicier
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.
salmonSalmon
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.
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.
Frequently asked questions
Yes, but drain the tuna thoroughly and flake it finely. Adjust salt in the filling because canned tuna is usually already salted.
