Fish Chop

Fish Chop

Carrying on with my Fish Tales..this is another hot favourite of mine as of all Bengalis. The Maacher Chop..aka..The Fish Chop. Here too there are many variants. The ones you get in shops or the roadside snacks stalls are mostly potatoes with a hint of fish. But when you are making it at home then why scrimp!!! I have not used any potatoes in this dish.

Ingredients

5-6 fish pieces

2 medium onions, chopped

5-6 garlic pods, chopped

Small piece of ginger, chopped

3 green chillies, chopped

½ cup chopped coriander leaves

½ tsp salt

½ tsp turmeric powder

1 egg, beaten

2 cups bread crumbs

Oil for deep frying

Add salt and turmeric to the fish pieces and keep aside for about half an hour. Heat a little bit of oil in a pan and fry the fish on both sides. It takes about 15 minutes to cook. Once they have cooled mince the fish pieces. Remove and discard the bones but let the skin remain.

In the same oil sauté the chopped onion, ginger, garlic and green chilies. Once the onion turns translucent add the fish mince and fry for a minute or two. Adjust the seasoning if required.

Now make round and flat balls of the mix. The shape and size is up to you however try not to make the balls too big. 

Dip the balls in beaten egg and roll in breadcrumbs. If you have time then wrap the chops in cling film and refrigerate for an hour or so. If not you can deep fry as you shape the balls.