Go Back

Macher Chop (Fish Chop Bengali Style)

Macher Chop Bengali Style (Fish Croquettes) a popular street food of West Bengal. This deep fried Bengali fish croquette is soft, delicious and so fishy on the inside with a crispy breaded coating on out side. Follow the step by step recipe to make the the perfect Macher Chop at home.
Prep Time30 mins
Cook Time15 mins
Resting time15 mins
Course: Appetizer, Snack, starter
Cuisine: Bangladeshi, Bengali
Keyword: bengali style macher chop, fish chop recipe, kolkata macher chop, macher chop bengali style, rui macher chop
Servings: 10 fish chop
Author: Arpita@Gastronomic Bong

Equipment

  • large thick bottomed pan
  • deep frying pan

Ingredients

For the Macher chop stuffing

  • 300 gms Fish (Rui/Bhetki/Basa/Cod/Haddock/Tuna) (marinated with some salt and turmeric powder)
  • 2 medium Potatoes (arnd 225 gms) boiled and mashed
  • 1 large Onion chopped
  • 1 1/2 tsp Ginger chopped
  • 1 1/2 tsp Garlic chopped
  • 2-3 green chillies chopped
  • 1/2 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 3/4 tsp Cumin powder
  • 3/4 tsp Coriander powder
  • 1/2 tsp Bengali Garam Masala
  • 1/4 cup Coriander leaves chopped
  • 1/2 tsp Black Salt
  • Salt as per taste
  • 2 tbsp Mustard Oil/Neutral Oil

For the coating

  • 2 Eggs
  • 1 cup Golden Bread crumbs
  • Oil for deep frying

Instructions

  • Heat 1 tbsp of mustard oil in a pan on medium heat. When hot add the fish to the oil and fry for 3-4 minutes on both sides until cooked. Drain and remove from the pan and keep it aside. When cold roughly break it into small pieces.
  • Add the rest of the oil in the pan and add the chopped onion and saute until soft and turns golden brown.
  • Add in the chopped ginger, garlic and green chillies and continue sauteing on medium heat for 2-3 minutes.
  • Now add in the turmeric powder, chilli powder, cumin powder, coriander powder, black salt and bengali garam masala along with 2 tsp of water. Mix everything well and saute for a minute.
  • Next add in the boiled and mashed potatoes and mix everything well.
  • Now add in the shredded fish pieces and mix it well with the potato masala. Saute for a minute.
  • Finally stir in the coriander leaves and take it off the heat.
  • When the mixture is cold enough to handle, divide it into 9-10 balls and mould them into any shape you desire. I have made them in cylindrical shape as this is how it is made in Kolkata.
  • Now break 2 eggs in a bowl with a pinch of salt and whisk them nicely and place bread crumbs on a plate and keep it side by side. We are going to coat the paty
    Now dip a patty in the beaten egg.
  • And then drain off the excess egg and place it in the bread crumbs and roll it until it is coated well with the bread crumbs.
    Again dip the patty in the egg and coat it well with the bread crumbs.
  • Again dip the patty in the egg and coat it well with the bread crumbs. Continue the same process with the rest of the patties and keep it on a plate. Now put it in a refrigerator for 15-30 minutes to set.
  • Heat oil on medium heat to deep fry the chops. Now fry the breaded patties in hot oil in batches for 3-4 minutes until it is golden brown in colour.
  • Remove it from the oil and drain it in a kitchen towel.
  • Serve it hot with some kasundi or ketchup.