Crispy Bengali Fish Cutlets (Macher Chop): A Nostalgic Treat
1 hour 50 minutes
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About Crispy Bengali Fish Cutlets (Macher Chop): A Nostalgic Treat
Dive into the irresistible crunch of Macher Chop, a Bengali fish cutlet bursting with savory flavor. These golden-brown patties are a beloved classic, promising a taste of tradition in every bite.This cherished family recipe transforms a simple mix of fish, potatoes, and aromatic spices into crispy, tender perfection. Enjoy them as a snack, appetizer, or a delightful introduction to Bengali cuisine.You'll find these addictive little fish cakes quickly becoming a new favorite!
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Recipe Time & More
Prep40 minutes
Cook1 hour 10 minutes
Total1 hour 50 minutes
Ingredients
For the Fish and Potato Mixture
- 500 gm Rohu Or Katla Fish
- 6 medium Potatoes chopped
- 1 tsp Ginger-Garlic Paste
- 1/2 tsp Chili Powder red
- 1/2 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
- 1/4 cup Groundnuts fried
For the Coating and Frying
- Breadcrumb
- Egg Whites
- Refined Oil for frying
Instructions
- In a pressure cooker, combine the fish and potatoes with enough water to cover them. Cook until the potatoes are tender.
- Once cooled, carefully remove any fish bones and mash the fish and potatoes together. Season with salt and set aside.
- Heat oil in a pan over medium heat. Add the chopped garlic and green chilies. Sauté until fragrant.
- Add the chopped onions and sauté until golden brown. This caramelization adds sweetness and depth of flavor.
- Stir in the ginger-garlic paste, red chili powder, and garam masala. Cook for a minute until fragrant.
- Add the mashed fish and potato mixture to the pan. Mix well and cook until heated through.
- Stir in the fried groundnuts. Remove from heat and let the mixture cool completely. This allows the flavors to meld and the mixture to firm up for shaping.
- Shape the cooled mixture into small patties.
- Dip each patty into the egg whites, then coat thoroughly with bread crumbs. This double coating ensures extra crispiness.
- Heat refined oil in a deep pan or skillet over medium-high heat. Carefully place the coated fish cutlets in the hot oil and fry until golden brown and crispy, turning occasionally for even cooking.
- Remove the fried cutlets from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot and enjoy!
Recipe Notes
Good To Know
- For extra crunch, double-coat the cutlets by dipping them in beaten egg and breadcrumbs twice before frying.
- If you prefer a smokier flavor, lightly roast the boiled fish over an open flame or in a grill pan for a few minutes before mixing it into the potato mash.
- To make these cutlets ahead of time, shape and bread them, then freeze on a tray; once firm, transfer to a zip-top bag. Fry straight from the freezer, adding 1-2 extra minutes to the cook time.
- Serve the cutlets with kasundi (Bengali mustard sauce) or green chutney.
Expert Tips
- Ensure the fish is cooked thoroughly before mixing it with the potatoes. Flake it well to avoid any large chunks.
- Don't overcrowd the pan when frying the cutlets. This will lower the oil temperature and result in soggy cutlets. Fry in batches for best results.
- Adjust the spice level to your preference. Add more or less chili powder or green chilies to the fish mixture depending on how spicy you like it.
Storage Instructions
- Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer for best results.
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Recipe Nutrition
Calories: 125kcalCarbohydrates: 9gProtein: 3gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 428mgFiber: 1gSugar: 1g
Sreemoyee Bhattacharjee
Articles: 103
5 Comments
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Looks so good! Can’t wait to try it.
Looks so flavorful! Thanks for posting.
Looks so appetizing! Thank you for posting.
This looks delightful! Thanks for the recipe.
This is a fantastic recipe! Thanks for sharing.