By Rajan Bhattacharya
August 31, 2024
Learn how to make the perfect Bengali Fish Chop at home with this easy, step-by-step recipe. Crispy on the outside and soft on the inside, this monsoon special will bring authentic flavours to your table.
300 gms Fish (Rui/Bhetki/Basa) 2 medium Potatoes, boiled and mashed 1 large Onion, chopped 1 ½ tsp Ginger and Garlic, chopped 1 ½ tsp Garlic, chopped 2-3 Green chillies, chopped ½ tsp Turmeric powder 1 tsp Chilli powder ¾ tsp Cumin and Coriander powder
¾ tsp powder ½ tsp Bengali Garam Masala ¼ cup Coriander leaves, chopped ½ tsp Black Salt Salt to taste 2 tbsp Mustard Oil/Neutral Oil 2 Eggs 1 cup Golden Breadcrumbs Oil for deep frying
Heat 1 tbsp of mustard oil in a pan on medium heat and fry the marinated fish for 3-4 minutes until cooked.
Remove the fish, break it into small pieces, and set it aside to cool.
In the same pan, heat the remaining oil and sauté chopped onion until golden brown. Add chopped ginger, garlic, and green chillies, and sauté for 2-3 minutes on medium heat.
Add turmeric, chilli, cumin, coriander powders, and black salt. Mix well and sauté for a minute.
Mix in the mashed potatoes and shredded fish. Cook for a minute, then add chopped coriander leaves.
Shape the mixture into patties, dip in beaten egg, coat with bread crumbs, and refrigerate for 15-30 minutes.
Heat oil on medium heat and deep fry the patties for 3-4 minutes until golden brown. Drain on kitchen paper.