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 minutesmins
Cook Time15 minutesmins
Resting time15 minutesmins
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: 10fish chop
Author: Arpita@Gastronomic Bong
Equipment
large thick bottomed pan
deep frying pan
Ingredients
For the Macher chop stuffing
300gmsFish (Rui/Bhetki/Basa/Cod/Haddock/Tuna)(marinated with some salt and turmeric powder)
2medium Potatoes (arnd 225 gms)boiled and mashed
1largeOnionchopped
1 1/2tspGingerchopped
1 1/2tspGarlic chopped
2-3green chillieschopped
1/2tspTurmeric powder
1tspChilli powder
3/4tspCumin powder
3/4tspCoriander powder
1/2tspBengali Garam Masala
1/4cupCoriander leaveschopped
1/2tspBlack Salt
Salt as per taste
2tbspMustard Oil/Neutral Oil
For the coating
2Eggs
1cup 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 patyNow 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.