Bengali Fish Cutlet (Macher Chop) is a beloved snack and appetizer in Bengali cuisine. It's made with minced fish and potatoes, seasoned with aromatic spices, and then coated with breadcrumbs before being deep-fried. Fish cutlets are enjoyed as a flavorful and crispy treat during various occasions and gatherings.

History:

While not as ancient as some other traditional Bengali fish dishes, fish cutlets have become a popular and integral part of the Bengali culinary landscape. Influenced by colonial British cuisine and local ingredients, fish cutlets have been embraced by Bengali households. They are a fusion of flavors, textures, and cooking methods, showcasing the creative adaptability of Bengali cooks.

Recipe: Bengali Fish Cutlet (Macher Chop)

Ingredients:

250 grams boneless fish (rohu, katla, or any white fish), boiled and flaked

2 medium potatoes, boiled and mashed

1 onion, finely chopped

2-3 green chilies, finely chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon garam masala

1 teaspoon red chili powder (adjust to taste)

2 tablespoons chopped fresh coriander leaves

Salt to taste

Breadcrumbs for coating

1 egg (optional, for coating)

Oil for deep frying

Instructions:

In a mixing bowl, combine the boiled and flaked fish, mashed potatoes, chopped onions, green chilies, ginger paste, garlic paste, turmeric powder, cumin powder, garam masala, red chili powder, chopped coriander leaves, and salt. Mix well to form a cohesive mixture.

Shape the mixture into round or oval cutlets of your desired size.

If using egg for coating, beat the egg in a separate bowl. Dip each cutlet into the beaten egg, allowing any excess to drip off.

Coat the cutlets with breadcrumbs, pressing gently to adhere the breadcrumbs.

Heat oil in a deep frying pan over medium heat. Test the oil's temperature by dropping a small piece of the cutlet mixture into the oil. If it sizzles and rises to the surface, the oil is ready.

Gently slide the coated cutlets into the hot oil, a few at a time. Fry them until they are golden brown and crispy on all sides.

Remove the cutlets from the oil and place them on a paper towel to drain excess oil.

Serve the Bengali Fish Cutlets hot with your favorite sauce or chutney.

Enjoy the crispy and flavorful Bengali Fish Cutlets as a snack or appetizer, relishing the blend of fish, potatoes, and spices that create a delightful culinary experience.