Machher Chop/Fish Croquettes

Machher Chop or deep-fried Fish Croquette is a soft inside and crispy outside snack made out of a stuffing of fish and potato, and it is a fish lover’s delight. It is a famous street food of Kolkata or rather Bengal.

A Bengali’s love for fish is no secret. We can eat fish every day and make fish in thousands different ways. Machher Chop is one such delicacy that is full of robust flavour and will melt in mouth in every bite. These factor to make it as one of the most loved and popular street foods of Kolkata. This is the perfect comfort food that you can have with a cup of steaming hot tea in a cold evening or with a glass of chilled beer on a hot summer day. Such is its versatility.

The making involves three steps, but every effort is worth taking. This is also a very good option for make-ahead snack as these croquettes freeze very well. Without any further ado, let’s dig into the details recipe.

Ingredients:

Fish – 250 gms (any white fish fillet)

Potato – 2 medium, boiled and mashed

Onion – 1 medium, finely chopped

Ginger-Garlic paste - tsp. each

Green chili – 3/4 or to taste, finely chopped

Turmeric Powder – ½ tsp

Chili Powder – ½ tsp.

Cumin Powder – 1 tsp.

Coriander Powder – ½ Tsp.

Garam masala Powder – ½ tsp.

Black Salt – ½ tsp.

Amchoor(Dried Mango) Powder – ¼ tsp (optional)

Salt – to taste

Coriander Leaves – 2 tbsp. chopped

Egg – 1

Bread Crumb – 1 cup

Oil

Process:

Making the stuffing

1. Marinate the fish with some salt and pinch of turmeric powder. Heat 2 tsp of oil and lightly fry the fish pieces, around 3-4 mins on each side. Once done, take them out. With a fork, break into small pieces.

2. Heat 2 tbsp. of oil in the same pan and fry the onion till soft. Add ginger-garlic paste and chopped green chili and cook till raw smell goes away.

3. Add all the powder spices and sauté for a minute. Add few sprinkle of water to avoid burring the spices.

4. Now add in mashed potatoes and mix well.

5. Add fried fish and give it a mix. Taste salt. Add the coriander leaves and mix.

Shaping the chops

1. Once the mixture is cold enough to handle, divide them in 10 portions. Take on portion and give them any shape you want. Kolkata style chops are usually of cylinder shapes. Shape all the chops.

2. Take the egg in a bowl and beat it with 1 tbsp. of water.

3. Now take one chop and dip it in the egg mixture. Then roll it in the breadcrumb. Repeat this process with rest of the chops.

4. Keep them in the refrigerator for 30 mins.*

Frying

1. When you’re ready to fry the chops, heat oil in a deep frying pan.

2. Fry the croquettes in batches in medium heat for 4-5 mins, till golden brown.

3. Take them out of oil and put in paper towel.

4. Serve them hot with kasundi (Bengali style Mustard sauce) or tomato ketchup and some onions and cucumber. Enjoy!

Note:

*This step is optional, but this will help set the chops and while frying, breadcrumbs will not come off in the oil.

** You can freeze them in an airtight container at this stage. They will remain good frozen for 2-3 months.