Macher Chop Recipe is my today's post, 'Maach' or 'Mach' means fish. Macher Chop is a favorite Bengali snack made with fish. Evening snacks play a vital role in Bengali households and 'Tele-bhaja' takes the lead which literally means deep fried fritters. Kolkata offers many such chops like Beetroot Chops, Keema or Aloo'r Chop to name a few. The vegetarian version of chop is supposed to be slightly on the sweeter side. But in all variations the outer shell has to be very crispy. The stuffing here is made with fish, cooked tossed with spices then dipped in egg mix and finally in breadcrumbs. It is served with Kashundi (Bengali Style Mustard Sauce), onions and black salt.
Ingredients:
5-6 Rui/ Katla Fish or you can use any other boneless fish
2 Onions, finely chopped
3 Potatoes, boiled
4 Green chilies, chopped
1 tsp chopped Ginger
5 Garlic pods, chopped finely
1 tsp Bengali Garam masala
1 tsp roasted Cumin powder
1 tsp Chilly powder
2 Eggs
1 cup Breadcrumbs + 1 tbsp Onion powder
Black salt to sprinkle on top of croquette
Salt to taste
Oil to fry
Method:
There are two ways either you can boil fish or marinate with salt and fry then de-bone it. I always boil fish pieces with some salt and cook till they are tender. Drain, discard the water and allow it to cool. Remove the bones from the fish and mash it with fingers.
Peel off the skin of potatoes and keep aside. Heat 2 tbsp oil in a pan and add onion, green chilies, ginger, garlic and cook for 2-3 minutes. Add minced fish and mix well. Add all the spices, mashed potato and fry till the mixture becomes dry. Allow the mixture to cool. Take a portion of mixture and make a ball and flatten into oval shape. Lightly beat the eggs with pinch of salt and transfer to a big bowl. Keep the plate ready with breadcrumbs near it. Dip each fish chop into egg batter and then rolled into breadcrumbs. Repeat this step twice to get the crispy crust outside. Keep all the cops in a flat tray and place it in the refrigerator for 1/2 hour. Heat oil in a deep pan or wok. Carefully slide 3-4 croquettes at a time and fry until golden brown in colour.
Use a kitchen towel to absorb any excess oil. Sprinkle some black salt over the chops. Serve these cutlets with ketchup or Kashundi and onion rings.
