Maccher Chop…No Bengali cuisine is complete without fish! And there is no Bengali who doesn’t love fish chop! This is a nice evening snack and goes perfectly with a cup of hot chai. The best part of this recipe is, it is easy, do not need any exotic ingredients, healthy and mouth watering too. If you have a picky eater at home who do not like fish, just try this lip smacking dish, he/she will fall in love with this. Here is how to make these.
- Fish ( Rohu/Katla/Bhetki/ or any fish of your choice) - 400 g
- Medium sized boiled potato - 1
- Big onion - 1
- Beaten Egg - 1
- Finely chopped green chillies - 2
- Medium sized onion - 1
- Ginger - ½ inch piece
- Garlic - 5-6 cloves
- Sunflower oil - 2 tbsp
- Turmeric powder - ½ tsp
- Bread Crumbs - 1 cup
- Garam masala - ½ tsp
- Salt to taste
- Shallow fry the fish with salt and turmeric.
- Let it cool and de-bone them.
- Mash the fish along with the boiled potato and keep aside.
- Put 2 tbsp oil in kadai.
- In it, add onion paste, ginger -garlic paste, green chillies, and salt to taste.
- Saute it for 4-5 minutes and then add the mashed fish in it.
- Mix well.
- Add the garam masala.
- Take it out of the kadai, and let it cool.
- Make small balls with the cooked fish ( or give a shape of your choice)
- Dip the balls in beaten eggs, and roll it over breadcrumbs so that the ball is coated uniformly.
- In a separate pan, take sufficient amount of oil and deep fry them until golden brown.
- Serve with sauce and onion rings.
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