Fish Cutlets (Bengali Macher Chop)

Macher chop‘ or fish cutlet is among the most popular street foods in Kolkata. Spicy mashed fish content makes the cutlet savoury inside with a crunchy outside twist. This is the newest addition to my list of chop & cutlet recipes which I shared earlier. This is a perfect evening snack, a party winner and a delight to your guests. Any fish with less bone can be chosen for this recipe, for example Rohu, Bhetki, Lote (Bombay duck fish) etc. So with no more delay save a little fish from your daily menu and try this mouthwatering snack.

Fish Cutlets (Bengali Macher Chop)

Fish Cutlets (Bengali Macher Chop)

Ingredients for 4-5 pieces :

  1. Loytta/Lote/Bombay duck fish – 150 gm.
  2. Boiled & mashed potato – 2 (medium size)
  3. Finely chopped onion – 1 (medium size)
  4. Finely chopped tomato – ½ (medium size)
  5. Chopped green chilli – 1
  6. Ginger paste – 1 teaspoon
  7. Garlic paste – 1 teaspoon
  8. Turmeric powder – ¼ teaspoon
  9. Chili powder – ½ teaspoon
  10. Garam masala powder – 1 teaspoon
  11. Salt to taste
  12. Flour / Corn flour – 1-2 tbspoon
  13. Bread crumbs to coat
  14. Cooking oil

Procedure :

Remove the head, tail and fin of the fish and clean it well. Boil water in a pan and put the fish into it, cook for 5 minutes or till it is well cooked. Take out the boiled fish, discard its bones and keep just the flesh. Mash the flesh with light hand.

Heat 2 tbspoon oil in a frying pan, add garlic paste and fry till the garlic is just beginning to colour. Add onion into it and fry, also add ginger paste when the onion becomes translucent. Add tomato, green chili, salt, turmeric powder & chili powder when the onion is light brown. Fry the mixture till oil comes out from it and gives a paste like texture. Then add boiled fish, mix it well and fry for couple of minutes. Now add the mashed potatoes and garam masala powder into it and mix well so that the flavour of each ingredient in the mixture spreads into the potato. Check for salt and add if necessary. Now let the mixture come to room temperature.

Now divide the fish & potato mixture into 4 or 5 equal parts and give them a flat round shape.

Now make a thin batter with the flour/corn flour and water. Add a little bit of salt in the batter. Spread the bread crumbs on a plate. Start coating each flat fish ball first with bread crumbs, then batter and finally again with bread crumbs.

Now deep fry them in sufficient amount of hot oil and transfer on paper towel to soak the excess oil.

Serve hot with mustard sauce (kasundi) or tomato sauce & salad.

Note :

  • If you are using any other fish, like Rahu or Bhetki, then discard its skin also.
  • The oil should be very hot while frying the cutlets otherwise they will break.
  • You can use egg in the flour batter instead of water.
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