In India Bengali loves fish and they eat fish in various forms as per their mood. In a rainy evening when the rain drops they prepare macher chop. Macher chop is something which every Bengali household holds a patent on. They are traditionally deep fried.
Bhetki fish fillet 250 gm
Potatoes 2 large (boiled and smashed)
1/4 cup of Vinegar
Mustard Oil 2 tbsp + to deep fry
Onions, finely chopped 2 medium
Green chillies, finely chopped 2-3
Chopped coriander leaves 2 tbsp
Chopped ginger, garlic 1 tbsp
Red chilly powder 2 tsp
Turmeric powder 2 tsp
Roasted Cumin Seeds powder 1 tsp
Corn Flour 1 1/2 cup
Bread scrimps 1 cup
Salt to taste
First cleanly, wash the fish. Boil the fish fillet in water with a tea spoon of salt, a pinch of turmeric powder and vinegar for about 10 minutes. Then cool the fish and drain the water and pat dry. Remove the bones and flake flesh.
Then heat two-tbsp mustard oil in a pan and add chopped onions, chopped ginger garlic. Saute till light golden brown. Remove from heat and add flaked fish, mashed potatoes, chopped fresh coriander leaves, green chillies, salt, turmeric powder, roosted cumin powder and vinegar. Add salt as taste, because we had added salt before. Mix well and divide into ten to twelve equal portions. Shape into round patties of half-inch thickness. Heat the oil in a deep bottomed wok.
Make a thin batter of corn flour. Dip the patties in the batter and coat with breadcrumbs. Deep fry in the hot oil and deep fry them till they turn golden brown color. Remove from oil and place on paper towel for sock the oil and now your dish is ready.
Serve hot with red chutney or green chutney and salad.
Always use mustard oil and turmeric powder when you are making fish recipe. You can use any other fish also in place of Bhetki. Fish with bones is also fine. But remove the bones after boiling.