Bengali Fish Chop

To all the pescitarians following my page , this one recipe is for you .

A chop - like I have shared in many of my earlier posts , is a very renowned street food in west Bengal , particularly in the city of Kolkata . It has varied delectable versions , making them all quite difficult to choose from . In Bengal - the shape of the chop defines its variant . White the vegetable chop is more long and cylindrical , the fish chop is more cylindrical and stout , the Mocha'r chop more flat and oval while the renowned fish cutlet ( also another chop variant ) is beautiful and shaped like a perfect diamond . While spiced potatoes commonly link most of them , the taste and treasure of what hides inside the layer of potato is what dominates the flavor and serves as the surprise element .

Shaped in small and stout cylinders , the Fish chop is richly flavored , soft and delicious. Also this is a very ingredient friendly recipe , which means , if you have fish , rest everything is probably what you already have in your pantry. It is advisable to use fish like 'Aar Mach’ , Rui Mach (Rohu Fish) or Katla for this but same needs to be pre - boiled and diligently de-boned completely before you start .

Things you will need :

• 500 gms Fish Fillet or Fish without Bone

• 1 cup onion – finely chopped

• 1 tbsp ginger Paste

• 1 tsp ginger – finely chopped

• 1 ½ tsps garlic paste

• 1 tsp red chili powder

• 3 tsps. green chilies – finely chopped

• 1 ½ tsps turmeric powder

• 1 tsp roasted cumin powder

• 1 tsp garam masala powder

• ½ cup boiled and mashed potato

• 4 tbsps coriander leaves – finely chopped

• 1 tsp sugar + Salt to taste

To coat and fry

• 2 eggs

• 200 gms of breadcrumbs

• White oil – for deep frying

• Salt to taste

Steps to follow

• Smear 1 tsp turmeric powder with some salt to the fish pieces and pressure cook it with some water for 1 - 2 whistles . Once done , remove the water and let the pieces cool down. Next , discard skin and diligently debone the fish completely .

• In a pan heat oil - add in the chopped onion and cook till the onions are translucent.

• Add in the ginger paste , chopped ginger & garlic paste mix well and cook for 3-4 min.

• To this , add in the mashed fish and mix well - cook for 2-3 min.

• Next add in the mashed potato, salt , sugar , turmeric powder, roasted cumin powder, red chili powder, garam masala powder , chopped coriander and the green chilies .

• Mix well and combine to cool .

• Remove this mix onto a plate and let it cool down.

• Shape up the mixture in small stout cylinders .

• In a bowl beat the eggs with some water and salt . In another plate take the breadcrumbs. To crumb coat - dip each fish patty into the egg wash followed by rolling them in breadcrumb to coat well. Keep the patties in the refrigerator for 30 minutes to set .

• To fry heat oil in a deep pan and slowly slide the croquettes 2-3 at and fry till brown.

• Serve it with luscious homemade mayo or pungent kashundi & some cucumber-onion salad.