Macher Chop / Bengali Style Fish Croquets

Cha er songe “ta”...this gesture is more appropriate for us when there is wind storming outside with a water tank in its backpack. It’s of no indifference that whether it is heavily pouring or the rain resembles a sad catty meow which is humming its tune all day long without making itself tiring.

On those occasions...a steaming mug of tea and a tray full of snacks is much anticipated, expected, cherished and loved. It is cherished because the “ta” makes the adda session much longer giving everyone the chance to linger upon the company of their loved ones on that rainy attire of the weather.

Since Abidjan has gone into such a mode for almost over a month...I decided to make some “ta”...even though I don’t drink any cha. So what???....Husband drinks it....and seriously who needs an excuse to eat macher chop?? Naa....I just made and ate 2 or 3 more when husband was busy sipping his coffee.

You can say Macher Chop is more like a fish nugget / fish croquet. For making chop or fritters, generally a gram flour based batter is used to coat the filling and frying, but for macher chop, it is first dipped into an egg / buttermilk batter and then rolled over breadcrumbs. Then it is left in the fridge for some time, so that each and every part of the coating settles perfectly. This cooling process also ensures the fact that the chop or nugget or croquet will not break while deep frying.

Macher Chop / Bengali Style Fish Croquets

Makes 15-17

Ingredients:

4 pieces fish fillets (using Bhetki fillets are best.)

1 small onion - chopped

1 medium potato

3-4 green chillies – finely chopped

2-3 garlic cloves

½ inch stick of ginger - chopped

A handful of fresh coriander leaves – chopped

1 tsp panch foron (mix equal amount of cumin seeds, mustard seeds, nigella seeds, fenugreek seeds and fennel seeds)

½ tsp turmeric powder

1 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp chat masala

2 eggs

3 cups of bread crumbs

Salt

Oil to deep fry

Method:

Peel and cut the potatoes in halves. Then boil them with some salt, until they are cooked from inside. Once done drain the water and let the potatoes come to room temperature.

Cut the fillets in small pieces and keep aside.

Heat 1 tbsp oil in a kadai or pan and put the panch foron into them.

As they start to sizzle and splutter add the ginger – garlic paste and sauté till the raw garlic flavour is gone.

Then add the chopped fishes, salt and turmeric powder.

Sauté and cook till they are almost done. If the fishes become dry and start to stick to the bottom of the pan / kadai throw in a dash of water.

When the fishes are nearly cooked, add in the red chilli powder, cumin powder, coriander powder and garam masala powder.

Cook for another 2-3 minutes and then put off the flame.

Take the entire mixture out of the kadai / pan and let them cool down.

Once they are cool enough to handle, mix in the mashed potatoes, chopped onion, chopped green chillies and chopped fresh coriander leaves.

Make small balls out of the fish and potato mixture. You can give any shape you want. I made balls first and then pressed them with my palms to flatten them.

Then put all these prepared croquets, into the fridge for 1 hour, so that they can become stiff.

In the meantime, break the eggs and whisk them.  Put them in a large bowl, where you can dip the nuggets into the beaten eggs.

Put the bread crumbs into a separate similar bowl.

After 1 hour take the fish fillings out of the fridge. Take one of them, dip it into the whisked eggs and then roll over the breadcrumbs. Repeat this process again, and then place the bread crumbs covered fish balls on a separate plate. Follow this step with the rest of the balls / nuggets.

Refrigerate them again for 30 minutes to 1 hour.

Heat enough oil to deep fry and fry the fish croquets, until they are golden brown and crispy from each of the sides. Do not crowd them while frying. Fry 2 or 3 of them together.

Place them on kitchen towel or tissue paper to soak off the excess oils.

Serve the macher chop / fish croquets , with some sliced onions, cucumber, red chilli sauce / tomato sauce and kasundi.