Machher Chop (Fish Croquettes)

Chop, the fried fritters or croquettes is the most widely available and popular snack in West Bengal. Chop has its vegetarian and non-vegetarian varieties. In the vegetarian categories, the most common is “Alur Chop”,  the potato croquettes. However, it has its more intricate variation also; Vegetable Chop, Mochar Chop (made with Banana Flower) etc are the most familiar ones. The non-vegetarian category has its all possible variety; fish, chicken, mutton, egg, chingri (shrimp) – almost anything can be used as the filling.  This is a nearly inevitable snack during all our train journeys. Whenever it’s raining, it accompanies the tea to make the rain even more enjoyable.

Apart from the veg or non-veg classification, chop can be of basically two types depending on the coating. One is with besan batter coating, the other one is coated with bread crumbs. Here, in the Mach her chop, we will use bread crumbs.

 

Cuisine:	Bengali
Total time:	1 hr 45 mins
Preparation time:	30 mins
Idle time:	30 mins
Cooking time:	45 mins
Serves:	4 (8 croquettes)

 

Primary ingredient:

1. Fish (Katla / Rohu / Bhetki / Basa / Aar) – 4 standard size piece (boneless fillet can also be used)

For boiling the fish:

1. Water                                          -              500 ml or as required
2. Turmeric powder                        -              1 tsp

Ingredient for making “Chop er pur” (the mixture for the croquettes):

1. Mustard oil                         -              4 Tbsp
2. Green cardamom                –            4 pc
3. Clove                                     -              4 pc
4. Cinnamon stick                   -              1 ½  - 2 inch
5. Garlic                                     -              1 – 1 ½ tsp, minced / finely chopped
6. Onion                                    -              2 medium to large, finely chopped
7. Ginger                                  -              2 tbsp minced (paste can also be used, but not preferable)
8. Raisins                                  -              a handful
9. Green chilli                         -              4, finely chopped            
10. Fish                                        -              Boiled and de-boned (if boneless fillets are used, de-boning would not be required)
11. Turmeric Powder             -              1 tsp
12. Red chilli Powder             -              2 tsp
13. Salt                                         -              To taste
14. Sugar                                     -              1 ½ tsp
15. Boiled Potato                     -              2 large, smashed
16. Garam Masala Powder  -              1 tsp
17. Coriander leave                                -              a handful, finely chopped

For shaping the croquettes:

1. Bread Crumb                      -              2 cups (you can make the fresh bread crumbs at home.  For that, take 4 normal slices of white bread, toast it till crispy, and then grind them coarsely)
2. Egg                                         -              2, beaten with 1 tbsp of water

For frying the croquettes :

 1.    Vegetable Oil                     –             As required for deep frying

 

Method:

1. First, boil the fish with sufficient water and turmeric powder for 10 mins. Let it cool.
2. De-bone the fish. Keep it aside.
3. For preparing the mixture, heat oil in a pan. Add slightly crushed whole garam masala.
4. After a while, when nice aroma of garam masala is released in to the oil, add chopped garlic. Sauté till the raw aroma of the garlic is gone.
5. Add chopped onion and fry till golden brown.
6. Add chopped Ginger and fry for 1-2 minutes. Add raisins,  green chilli, boiled fish.
7. Add turmeric powder, red chilli powder, salt and sugar. Mix well and continue to stir. Keep in mind that, we will NOT use any water while preparing the mixture and will cook keeping the pan uncovered.
8. Fry the fish with spices till its colour changes to dark golden brown. There will be a nice aroma of fried fish. At this stage add smashed potato, chopped coriander leave and garam masala powder. Mix them very well.
9. When done, keep the mixture aside to cool down to the workable temperature.
10. To make the croquettes, divide the mixture into 8 equal portions.  Taking one at a time, shape it into an oval patty.
11. Take one patty, coat it lightly with bread crumbs. Deep it into the beaten egg and then coat it again with bread crumbs.
12. Repeat the process with other patties.
13. When you are done with 8 croquettes, doubly coated with bread crumbs, keep them in the refrigerator for 30 mins.
14. Take them out and wait for another 10 mins.
15. Heat oil in a frying pan. When medium hot, put the croquettes into the oil. Throughout the frying process, temperature of the oil should be kept medium. If the oil is too hot, bread crumbs will get burnt easily.
16. Fry  for 10-12 mins, Rotating the croquettes in between.
17. When the colour changes to light brown, remove them into tissue paper.
18. Serve hot with Kasundi (recipe follows).