Fish chop closely competes with the fish fry in popularity. The main reason being that it costs less in a typical road-side bong food joint. The reason is simple, you need less fish to make it and there is no necessity to have large fillets.
My mom used to use Bhetki fillets, as I don't get it here I prefer to use Cod fillets. You can also make it with small fish chunks.
- 1 lb. of fish fillets or small boneless fish pieces
- 2 medium potatoes boiled and mashed
- 1onion roughly chopped
- 1tbsp. grated ginger
- 1tsp. grated garlic
- 1tsp. minced green chilies
- 1tsp. coriander powder
- 1tsp. cumin powder
- 1/2tsp. turmeric powder
- 1tsp. chili powder
- 1tsp. garam masala powder (I use only Cinnamon, Clove and Cardamom in my garam masala powder)
- 1tsp. sugar
- Salt - to taste
- 2 eggs beaten with a pinch of salt
- Bread crumb (See my post on Fish-fry to see how you can make your own)
- Boil the fish fillets in microwave for 6-8 minutes. Allow it to cool and mash it. If you are using any carp thoroughly remove the bones.
- In a pan take oil and add the chopped onions. Fry it in medium heat for 5-6 minutes.
- Now add grated ginger, garlic, green chilies, turmeric powder, chili powder, coriander powder and cumin powder.
- Fry till the spices are cooked and the raw smell is completely gone.
- Now add mashed fish and potato and fry it till the mixture becomes completely dry. Allow it to cool. Sprinkle garam masala powder.
- Give them a shape of chops of your choice.
- Dip it in the egg wash and roll it over the bread crumbs and refrigerate for at least 1/2 hr.
- Heat oil in a wok and deep fry till both sides turn crispy brown.
- Sprinkle some black salt and enjoy it with your favorite chutney.