Macher (Fish) Chop Recipe:
A favorite Bengali festival snack, indulgent fried fish cutlets.
Festival time, especially ‘Durga Puja’ time is quite special in terms of food. While there are elaborate home made preparations of main course and sweets, the quintessential food stalls, along the ‘pujo pandals’ have their own delicious versions of vegetarian and non-vegetarian savories to binge on.
My personal favorite are ‘Moghlai Parota’, piping hot ‘chicken egg rolls’, ‘Fish fry’ and the ‘Macher chop’, which is a kind of fish cutlet. Macher chop goes best with some ‘mustard sauce’ or ‘kashundi’, with finely sliced onions and lemon squeeze. Let’s know the recipe a little better, to savor it at home.
- 400 grams of fish (any type of fish is fine),
- ½ tsp turmeric powder,
- Whole spices (2 cloves, 2 small sticks of cinnamon and 2 cardamoms),
- 1 tsp vinegar,
- 2 tsp of ginger-garlic paste,
- 1 tsp red chili powder,
- 1 tsp of coriander powder,
- 1 tsp of roasted cumin powder,
- ½ tsp of garam masala powder,
- 1-2 slices of bread, water soaked and squeezed well,
- 1-2 tsp of cornflour,
- Salt to taste,
- Finely chopped coriander leaves,
- 1 cup bread crumbs (I used powdered oats-trust me it works wonders),
- 1 egg, beaten and kept aside
- Oil for deep frying the chops
- First boil and cook the fish in water, into which turmeric, vinegar and whole spices have been added. Cool and then de-bone them. Mash the flesh well and keep aside.
- Into the fish, add ginger-ginger paste and mix well. Next add the powdered spices, salt, corn flour, moist bread slices and chopped coriander leaves. Mash and mix well until the fish paste is smooth.
- Now roll them into 10-12 medium sized balls.
- Dip each ball into beaten egg, followed by a coating of bread crumbs. I used powdered oats and the taste and texture was the same as the traditional one.
- Take oil in a kadai and deep fry them, until golden brown.
- Serve them with onion rings, laced with lemon juice over them. It’s best to consume Macher chops piping hot. In fact, better with a hot cup of ginger tea.