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Crispy on the outside, soft and savory on the inside, these Bengali fish cutlets are a beloved snack. Spiced fish and potato filling coated in breadcrumbs and fried to golden perfection, perfect with kasundi.
Boil Fish and Potatoes
Prepare the Filling
This recipe goes great with these complete meals
Crispy on the outside, soft and savory on the inside, these Bengali fish cutlets are a beloved snack. Spiced fish and potato filling coated in breadcrumbs and fried to golden perfection, perfect with kasundi.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 383.32 calories per serving with 22.81g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Shape and Coat the Chops
Deep Fry to Perfection
Serve Hot
For a lower-fat version, you can bake the chops. Preheat your oven to 200°C (400°F). Place the coated chops on a baking sheet lined with parchment paper, spray with a little oil, and bake for 15-20 minutes, flipping halfway, until golden and crisp.
Replace the fish with an equal amount of boiled and mashed raw bananas (kanch kola) or crumbled paneer to make a delicious vegetarian 'chop'.
Increase the amount of green chillies or add 1/2 teaspoon of freshly ground black pepper to the filling for an extra spicy flavor.
Fish is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Many types of fish used in this recipe are rich in omega-3 fatty acids, which are known to support heart health, reduce inflammation, and improve brain function.
The potatoes in the filling are a good source of complex carbohydrates, providing sustained energy to keep you active.
Traditionally, firm, fleshy white fish like Bhetki (Barramundi) or Rohu are used. However, any firm white fish such as cod, tilapia, or haddock will work well. The key is to use a fish that holds its shape after boiling and flaking.
This usually happens due to excess moisture in the filling. Ensure you drain the boiled fish and potatoes very well. Also, letting the filling cool completely helps it bind better. If the mixture still feels too wet, you can add a tablespoon of breadcrumbs or roasted gram flour (besan) to the filling itself.
Yes, they are great for party prep. You can prepare the filling, shape, and coat the chops, then store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before serving for the best crispy texture.
Macha Chop contains protein and omega-3 fatty acids from the fish. However, since it is deep-fried, it is high in calories and fat. It's best enjoyed as an occasional treat. For a healthier alternative, try baking or air-frying them.
One serving of three Macha Chops contains approximately 450-550 calories, depending on the type of fish and the amount of oil absorbed during frying.
Macha Chop is traditionally served as a snack or appetizer with Kasundi (a pungent Bengali mustard sauce), sliced raw onions, and a squeeze of lemon. It also pairs well with a simple salad or tomato ketchup.
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