Macher Chop or fish chop is a Bengali fish delicacy where a spiced fish mixture is stuffed inside a mashed potato cup and deep-fried till crisp. These golden crunchy fish chops are the perfect appetizer. Serve fish chop with a tangy mustard sauce for some extra oomph!
Classic macher chop is a popular street food that everyone can’t help but love. You can buy them from one of the many fast food outlets all over Kolkata, or you can make them at home.
A Bengali chop can be stuffed with a variety of fillings including boiled egg, veggies, minced mutton, cooked jackfruit or even boiled and spiced banana flower.
Macher Chop Bengali Recipe:
Fish Chop or Macher Chop as it’s called in West Bengal, is a popular snack recipe that has a mashed potato casing stuffed with spicy fish filling. If you love sea food, then Macher Chop is a must try Bengali fish recipe. Any type of fish can be used to make these Chop/Croquettes.
To make fish chop, firstly clean the fish pieces well. Place in a saucepan with enough water to cover the fish. Add turmeric, bay leaf, cinnamon, cardamom and salt. Cook on high for about 5-7 minutes till the fish is tender. Then drain the water and discard the whole spices. Debone the fish and mash it using a fork. Keep aside.
Boil four medium potatoes till soft. Then drain and peel the boiled potatoes.
Mash the potatoes, add 1/8 tsp salt and mix well. Keep aside while you make the fish filling.
Meanwhile, finely chop the onions, green chilies and coriander leaves.
Heat about a teaspoon of oil in a pan. Add the onions and green chillies and saute over medium heat till the onions start to brown.
Then add ginger-garlic paste and sauté till the raw smell disappears.
Now add all the spices – salt, red chilli powder, cumin powder, garam masala powder and sugar. Mix well.
Next add the deboned fish and mix well over low heat. Check the seasoning.
Turn of the flame and mix in the chopped coriander leaves. Allow the mixture to cool down.
Meanwhile, make a slurry of cornflour with a little water. Season with a pinch of salt and pepper (optional). Place the breadcrumbs on a plate.
Make equal-sized balls of mashed potato mixture.
Now take one potato ball, flatten lightly and shape into a cup.
Now add a tablespoon of the fish filling.
Bring all the corners of the potato cup together and cover the fish mixture well.
Now shape your chop either into flat discs or into a cylindrical form. Then dip each prepared fish chop in the cornflour slurry and then roll on a bed of breadcrumbs, ensuring the chops are well coated.
Next heat oil for deep-frying in a kadai or wok. Gently slide each chop into the hot oil.
Fry the macher chop over medium high heat until golden brown and crisp on all sides. Remove with a slotted spoon and drain on kitchen paper.
Serve Bengali Macher Chop with ketchup or kasundi and some salad.
If you are looking for more chop recipes, the do try out Dimer Chop
Bengali Macher Chop is a crisp and delicious fishy delight! Golden-fried chops with a spicy fish filling inside is a lip-smacking snack. Tastes great as-is or with some mustard sauce.
Course Snack/Appetizer
Cuisine Bengali
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 4
Calories 936kcal
Author Shil
Ingredients
For the fish:
4fish pieces
1bay leaf
1half inch cinnamon
1cardamom
½tspturmeric
½tspsalt
For the potato covering:
4medium potatoes
1/8tspsaltoptional
For the stuffing:
3medium onions
2-3green chillies
4sprigs of coriander leaves
1tbspginger-garlic paste
½tspred chilli powder
½tspcumin powder
½tspgaram masala
½tsp.sugar
½ - 1tspsalt
1tspoil
For the slurry:
3tbspcornstarch
6tbspwater
1/8tspsaltoptional
1/8tsppepperoptional
For coating:
1cupbreadcrumbs
Oil for deep frying
Instructions
To make fish chop, first clean the fish. Then place the fish pieces in a pan of water and add salt, turmeric and whole garam masala. Boil the fish on high for about 5-7 minutes. Then drain the excess water and discard the whole spices. Debone the fish (if not using fish fillets), mash it and keep aside until further use.
Boil, peel and mash the potatoes. Season lightly with salt and keep aside.
Chop onions, green chillies and coriander leaves.
Now, heat oil in a pan and put in the chopped onions and green chillies. Sauté for 2-3 minutes, till the onions turn golden in colour.
Now add the ginger-garlic paste and sauté till the raw smell goes away.
Next add the spices – salt, sugar, turmeric, cumin powder, garam masala and red chilli powder. Mix well.
Then add the boiled and mashed fish and combine well. Sauté for 1-2 minutes and then remove from heat. Stir in the coriander leaves and allow the mixture to cool down.
Meanwhile make a slurry of cornflour and water. Season with salt and pepper and keep aside.
Now make equal sized balls of the potato mixture. Take one ball and light flatten it. Add a tablespoon of the fish mixture and envelop it with the mashed potato by bringing the sides together.
Then form into a desired shape, either cylindrical or flat.
Dip each chop into the cornflour slurry and then roll in breadcrumbs.
Heat oil in a wok for deep-frying. Once the oil is adequately heated, gently slip in the prepared fish chop.
Deep fry on both sides to cook evenly. Remove with a slotted spoon onto absorbent paper to drain excess oil.
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