Macher Chop – Crispy Bengali Fish Croquettes
I love fried things, especially the Bengali kind. One such iconic fried creation is Macher Chop. It is a croquette with a thin spiced potato layer and a spiced filling. In this case the filling is made with fish. Hence the name macher chop, fish being maach in Bengali. This is then breaded and fried. Layers of texture and flavor make this a classic Bengali snack that is about good times.
My Macher Chop Story
I love this so much, it is one of the first things that I started making for myself. Once, I got to a comfort level I started making the fish chops in larger batches for company. I gradually added more flavor with fresh spices and herbs. Eventually, many crisp chops later, I ultimately settled into this version that people began calling my signature version. In fact, even my mother who was initially skeptical likes them now.
SOne day, my husband’s close friend (the one we have name his BFF) decided to ask me how these were made. I gave him fairly detailed directions. He then began making them, his version at first was close to mine and then he began straying, but bravely claiming consistency. This was the beginning of the problem, since he proffered the amended versions and called them my recipe, despite the straying, modifications and changes.
Eventually, he simplified these cakes to a pleasant but completely different version that he debuted at an event. I saw a pale creature without any coating of breadcrumbs, being savored by our friends. Seeing me, the BFF, happily informed the group that the fishcakes they were savoring were my signature fish chops. I was unsure how to respond to this, other than bravely gulping down some of the wine in my glass and smiling, well, maybe kind of choking and smiling. But I digress.
A few tips to remember.
It is important to let the chops rest for at least 30 minutes after breading to allow the coating to adhere to the potatoes. You can do this for a few hours, if you are making ahead and storing overnight, make sure that you place them on paper towel lined parchment paper. And it is important to try and serve your chops with kasundi.
I do have an air fryer version of this recipe, not quite so good, but does save you some calories.
A classic Bengali Style recipe for fish croquettes, Macher chop done right is guaranteed to win over a fussy palate.
Ingredients
- 2 large russet or idaho potatoes, boiled in their jackets
- 1 large can of water packed tuna(thoroughly drained)
- 2 green serrano chilies, minced
- 2 tablespoons chopped cilantro
- Lots of fresh ground lemon pepper
- 1 teaspoon salt
- 1 red onion, very finely minced
- 1 tablespoon grated ginger
- 3/4 cup all purpose flour
- 1/2 cup water
- Dry breadcrumbs
- Oil for frying
Instructions
- Peel the potatoes and mash the potatoes well.
- Mix in the tuna (it is important to make sure that the tuna is well drained or the moisture will impact the texture of the chops)
- Mix in the chilies, chopped cilantro, lemon pepper, salt, red onion and ginger until well mixed. I like to use my hands for mixing to get a smooth and even texture.
- Prepare a batter with the flour and the water, the texture should be thick, much like pancake batter.
- Take a small amount of the fish and potato mixture and shape into a small round and flatten this to form a circular cake.
- Dip the cake in the batter and then coat well with the breadcrumbs.
- Set this aside on a dry plate and continue until all the mixture is used up.
- Place these fishcakes in the refridgerator for at least an hour.
- Heat the oil in a skillet or wok, this should be done on medium heat until the oil is very hot. Test with a breadcrumb.
- Place the cakes about 3-4 at a time, depending on the size of the skillet and fry the cakes for about 3-4 minutes on each side. The temperature of the oil is important to achieve a smooth and well browned texture.
- Fry all the cakes in this manner and serve them with ketchup, the mustard or tartar sauce.
Notes
The prep time includes time for setting the croquettes in the refridgerator
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