Name: Fish Chop/Fish Croquettes recipe by Chandrima Sarkar at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Ingredients: Fish fillets or fish with bone (if using with bone, try to use fish with one main bone)- 300g; For boiling the fish pieces; Onion- 1 medium sized (peel and cut into cubes); Garlic- 2 fat cloves; Ginger- 1/2″ piece; Cloves- 4; Green cardamoms- 4 (roughly crushed); Black peppercorn- 1/2 tsp; Cinnamon- 1″ (2 pieces); Salt- 1/2 tsp; For making the chop/croquettes :; Boiled potato- 1 (I used medium sized potato); Onion- 1 medium sized (chopped); Garlic paste- 1 tsp; Ginger paste- 1 tsp; Cumin powder- 3/4 tsp; Coriander powder- 3/4 tsp; Kashmiri mirch powder- 1/2 tsp; Turmeric powder- 1/4 tsp; Salt to taste; Mustard oil- 4 tbsp; Green chillies- 3 chopped (adjust as per your tolerance); Garam masala powder- 1/4 tsp; Sugar- 1/2 tsp; Fresh chopped coriander leaves- 1 tsp; For coating and frying :; Eggs- 2; Fresh breadcrumb; Vegetable oil/Olive oil- As required for deep frying

Ingredients Serving: 2

Fish fillets or fish with bone (if using with bone, try to use fish with one main bone)- 300g
For boiling the fish pieces
Onion- 1 medium sized (peel and cut into cubes)
Garlic- 2 fat cloves
Ginger- 1/2″ piece
Cloves- 4
Green cardamoms- 4 (roughly crushed)
Black peppercorn- 1/2 tsp
Cinnamon- 1″ (2 pieces)
Salt- 1/2 tsp
For making the chop/croquettes :
Boiled potato- 1 (I used medium sized potato)
Onion- 1 medium sized (chopped)
Garlic paste- 1 tsp
Ginger paste- 1 tsp
Cumin powder- 3/4 tsp
Coriander powder- 3/4 tsp
Kashmiri mirch powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Mustard oil- 4 tbsp
Green chillies- 3 chopped (adjust as per your tolerance)
Garam masala powder- 1/4 tsp
Sugar- 1/2 tsp
Fresh chopped coriander leaves- 1 tsp
For coating and frying :
Eggs- 2
Fresh breadcrumb
Vegetable oil/Olive oil- As required for deep frying

Instructions

Take a deep bottomed pan. Add water, fish pieces and all the ingredients mentioned ‘ for boiling the fish pieces’. Cover and give this a quick boil. Once boiled, reduce the flame and boil for 15 minutes more. Remove from heat.
Gently take out the fish pieces from the stock. You can use this stock later for cooking soups or fish curry. Let the fish pieces cooled for some time. Now discard the skin and bones. Mash the fish flesh using your fingers. Keep aside.
Mash the boiled potato and keep aside.
Heat oil in a frying pan (nonstick preferably). Add chopped onion, fry on medium flame until light brown in color.
Add ginger-garlic paste, cumin powder, coriander powder, kashmiri mirch powder , turmeric powder and salt. Mix well and fry for a minute or until oil starts separate from the masala.
Add mashed fish and chopped green chillies. Mix well and cook for 2-3 minutes on medium flame. Keep stirring in between.
Now add the mashed potato, garam masala powder, chopped coriander leaves and sugar. Mix very well, cook this for a minute on low flame. Keep mixing until well combined.
Remove from heat. Let this mixture cool down a bit. Meanwhile in a bowl beat 2 eggs.
Now make croquettes from the warm mixture using your fingers and palms. You can give your croquettes any shape. I made mine cylinder shaped. Just like the way I used to had them in Kolkata.
Deep the croquettes in egg batter and coat them with breadcrumbs. After coating all the croquettes with breadcrumbs, just repeat this process of dipping them in egg and then again rolling on breadcrumbs.
Heat oil in a deep frying pan. Deep fry the croquettes until golden brown in color.
Serve immediately with tomato ketchup and kasundi (Bengali mustard sauce).

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