Macher Chop
A quintessential Bengali snack, Macher Chop features a savory filling of flaky fish and spiced potatoes, encased in a perfectly crispy breadcrumb coating. These delectable fish croquettes are deep-fried to golden perfection and traditionally served with pungent kasundi mustard for an unforgettable taste experience.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Boil the Fish and Potatoes
- b.In a medium pot, combine the fish fillets, potatoes, 4 cups of water, 0.5 tsp salt, and 0.25 tsp turmeric powder.
- c.Bring to a boil and cook for 10-12 minutes, or until the potatoes are easily pierced with a fork and the fish is cooked through.
- d.Drain the water completely using a colander. Let the fish and potatoes cool down for about 15 minutes.
- e.Once cool enough to handle, peel the potatoes and mash them thoroughly in a large bowl. Carefully flake the fish, meticulously removing any bones, and add it to the mashed potatoes.
- 2
Step 2
- a.Prepare the Filling
- b.Heat mustard oil in a pan over medium heat. Once hot, add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
- c.Add the ginger paste, garlic paste, and green chilies. Sauté for another minute until the raw aroma disappears.
- d.Stir in the turmeric powder, red chili powder, and cumin powder. Cook for 30 seconds, stirring constantly.
- e.Add the flaked fish and mashed potato mixture to the pan, along with 1 tsp of salt. Mix everything together thoroughly.
- f.Cook the mixture for 5-7 minutes, stirring frequently, until it becomes dry and starts to leave the sides of the pan.
- g.Turn off the heat. Stir in the garam masala powder and chopped coriander leaves. Transfer the mixture to a plate and let it cool completely.
- 3
Step 3
- a.Shape and Coat the Chops
- b.Once the mixture is completely cool, divide it into 12 equal portions.
- c.Take one portion and shape it into a compact oval or round patty (chop). Repeat for all portions.
- d.Prepare your coating station: place the beaten egg in a shallow bowl and the breadcrumbs on a flat plate.
- e.Dip each chop first into the beaten egg, ensuring it's fully coated on all sides.
- f.Immediately transfer the egg-coated chop to the breadcrumbs. Roll it gently, pressing lightly so the crumbs adhere evenly.
- 4
Step 4
- a.Fry the Chops
- b.Heat vegetable oil in a deep pan or kadai over medium-high heat until it reaches about 180°C (350°F).
- c.To test the oil, drop a breadcrumb into it; if it sizzles and rises to the surface immediately, the oil is ready.
- d.Carefully slide 3-4 chops into the hot oil, ensuring not to overcrowd the pan.
- e.Fry for 4-5 minutes, turning them gently halfway through, until they are a deep golden brown and crispy all over.
- f.Using a slotted spoon, remove the fried chops and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- g.Repeat the process with the remaining chops.
- 5
Step 5
- a.Serve
- b.Serve the Macher Chop hot, accompanied by kasundi (Bengali mustard sauce), sliced onions, and a sprinkle of black salt for an authentic experience.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the fish-potato mixture is completely cool and dry before shaping. A moist mixture can cause the chops to break apart during frying.
- 2For an extra crispy coating, double-coat the chops: dip in egg, then breadcrumbs, then again in egg and breadcrumbs.
- 3Fry on steady medium-high heat. If the oil is too hot, the outside will burn before the inside heats up. If it's too cool, the chops will absorb excess oil and become greasy.
- 4Meticulously de-bone the fish after boiling. Even a small bone can spoil the texture.
- 5For best results, refrigerate the shaped and coated chops for at least 30 minutes before frying. This helps them firm up and hold their shape better.
- 6Use panko breadcrumbs or coarse homemade breadcrumbs from stale bread for a superior crunch.
Adapt it for your goals.
Healthier Version
To reduce oil, pan-fry the chops with a few tablespoons of oil until golden on both sides. Alternatively, spray the coated chops with oil and air-fry at 190°C (375°F) for 15-18 minutes, flipping halfway through.
Add VegetablesAdd Vegetables
Incorporate 1/4 cup of finely chopped carrots or boiled green peas into the filling along with the potatoes for added texture and nutrition.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of freshly ground black pepper to the filling for an extra kick.
Different FishDifferent Fish
While Rohu is traditional, you can use other firm white fish like Bhetki (Barramundi), Cod, Tilapia, or Haddock.
Why this is on our healthy list.
Rich in High-Quality Protein
The fish and egg provide essential amino acids that are crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Source of Omega-3 Fatty Acids
Fish is a natural source of omega-3 fatty acids, which are known to support brain health, reduce inflammation, and contribute to a healthy cardiovascular system.
Provides Energy
Potatoes are a great source of complex carbohydrates, which the body uses as its primary fuel source, providing sustained energy to keep you active.
Frequently asked questions
Macher Chop is a good source of protein and omega-3s from the fish. However, as it is deep-fried, it is high in calories and fat. It's best enjoyed in moderation. For a healthier alternative, consider pan-frying or air-frying.