We, Bengalis' are passionate about so many things, Rabindrasangeet, football, movies etc and etc, but if you ask me which one is the most important, I would say food. Any discussion either starts with food or ends with food. We so often complain about the high prices of the vegetables and fish and meat, but again that does not stop us to devour the delicacies made out of them. Be it at an expensive restaurant or at a street food joint, we equally enjoy both.
Today I want to share a Bengali style snack recipe with you all. You can serve it as a snack along with afternoon tea or as starter in a party. It is a deep fried croquette made with fish. In Bengali it is called Macher chop. Macher chop or Bengali style fish croquette is one of my favorite snack. And the recipe is very close to my heart. I learnt it from my mother.
Generally fishes like bhetki (Bekti), rui (Rohu), katla are used for this preparation. You can use tilapia or swai (basa) fillets too. The fish is first cooked with some spices then made into patties, then they are dipped in egg-wash and rolled in breadcrumbs. The breadcrumb coated fish patties are deep fried to perfection. I love eating hot freshly fried fish croquettes with some spicy Kasundi (Bengali style mustard sauce).
Try this for you weekend snack and enjoy with your friends and family.
Things needed to make fish croquettes:
- Fish fillet or fish with bone: 500 gm
- Onion cubed: 1 small
- Garlic: 1 clove
- Ginger: 1/2 inch piece
- Whole garam masala
- Peppercorns
- Bay leaves: 2-3
To make the patty:
- Onion (chopped): 4 tbsp
- Garlic paste: 1 tbsp
- Ginger (grated): 2 tsp
- Red chili powder: 1-2 tsp
- Green chilies (chopped): 1-2 tbsp
- Cumin powder: 2 tsp
- Garam masala powder: 1 tsp
- Mashed potato: 1 cup
- Fresh coriander leaves (chopped): 3 tbsp
- Fresh mint leaves (chopped): 2 tbsp
- Sugar to taste
- Salt to taste
To coat and fry:
- Egg: 2
- Water: 2-3 tbsp
- Breadcrumbs to coat
- Oil to fry
Steps of making fish croquettes:
1. Clean the fish pieces. You can use either fish fillets or fish with bone. I personally prefer using fish with bone, as that imparts much more flavor. In a deep pan add water, cleaned fish pieces, cubed onion, garlic cloves, ginger piece, whole garam masala (cinnamon, cardamom, cloves), peppercorns, bay leaves and salt, let it boil. As the water boils the scums will float, discard that. Reduce heat and cook for 12-15 min. Switch off heat and with a slotted spoon take out the fish from the broth. Strain the broth, keep it for future use to make soup or other dishes.
2. Let the fish pieces cool down. If you are using fish with bone, then discard skin and fish bones, mash the fish.
3. In a pan heat 2 tbsp oil, when the oil is hot add chopped onion. Cook till the onions change color.
4. Add ginger paste and grated ginger, mix well and cook for 3-4 min.
5. Add the mashed fish and mix well, cook for 2-3 min. Add mashed potato, salt and sugar, mix well.
6. Add cumin powder, red chili powder, garam masala powder, mix well. Add chopped coriander, mint and green chilies, mix well.
7. Let the fish mix cool down. Make round shape with the mixture. You can make any shape of your choice. I made flat round patty.
8. In a bowl crack the eggs and mix with some water. In another bowl or deep plate keep the breadcrumbs. Dip each round fish patty into the egg wash, roll in breadcrumb to coat well. Keep aside. Repeat the process for all other patties.
9. Dip the coated patty into egg wash and again roll in bread crumbs, one by one. As you roll them in breadcrumb press gently with your finger and palm to give a definite smooth shape. So you need to coat twice.
10. Heat oil in a deep pan or kadhai, fry the fish croquettes to brown.
11. Serve hot with tomato ketchup or kasundi (mustard sauce) and onion slices. Enjoy with friends and family.
 Print Recipe
Bengali style fish croquettes (Macher chop)
(Yields: 15)
Ingredients:
Fish: 500 gm
Boiled and mashed potato: 1 cup
Onion cubed: 1 small
Garlic: 1 clove
Ginger: 1/2 inch piece
Whole garam masala
Peppercorns
Bay leaves: 2-3
Onion (chopped): 4 tbsp
Garlic paste: 1 tbsp
Ginger (grated): 2 tsp
Red chili powder: 1-2 tsp
Green chilies (chopped): 1-2 tbsp
Cumin powder: 2 tsp
Garam masala powder: 1 tsp
Fresh coriander leaves (chopped): 3 tbsp
Fresh mint leaves (chopped): 2 tbsp
Sugar to taste
Salt to taste
Egg: 2
Water: 2-3 tbsp
Breadcrumbs to coat
Oil to deep fry
Procedure:
1. Cook fish pieces with cubed onion, garlic clove, ginger piece, whole garam masala, bay leaves, peppercorn and salt, for 15 min.
2. Strain, let the fish pieces cool down.
3. Mash fish pieces, discard skin and bones.
4. In a pan heat oil, cook chopped onion till red, add garlic and ginger paste, cook for 3-4 min.
5. Add mashed fish, cook for 2-3 min, add mashed potato, salt, sugar, cumin powder, red chili powder, garam masala powder. Mix and cook for 2-3 min.
6. Add chopped coriander, mint, green chilies. Mix well. Let the mixture cool down, Make flat round patties from the mixture.
7. Dip each patty in the egg-wash, then coat with breadcrumbs. Again dip in egg-wash and coat with breadcrumbs. Do double coating for all the patties.
8. Heat oil and deep fry and enjoy your fish croquettes. |
