The Bengali Macher Chop recipe is here as the Durgapujo special - the perfect holiday appetizer! The famous Bengali fish croquettes with the flesh of Katla Fish, selected spices, and potatoes, with a savory and flavorful crunchy outer crust- Katla Maacher Chop can be the best accomplishment to your Adda session during pujo or anytime you are craving for a good Fish Chop!
I took pictures of Macher Chop on a calm Sunday evening a year back. However, I did not write the recipe. I initially thought I would make the recipe video and then upload the recipe to the blog and YouTube channel. It has been one year since that day, and I have made Maach-er Chop quite a few times, but the video did not occur. Then I thought why holding the pictures for no reason? I would share the video whenever I have time to shoot it, but there is no point in delaying the written recipe.
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Bengali Macher Chop- the perfect appetizer
I grew up in a joint family in Kolkata and am quite fond of Chop - Cutlet just like most non-veg-eating people from Bengal. This Katla Macher Chop had been a regular at home on special occasions such as birthdays, marriage anniversaries, etc. Hence, the recipe I follow is quite homely, and adopted from the Rannar Thakur ( local cook) who used to cook on different occasions at our residence. If the number of guests was between 25 and 30, mainly my mother, aunts, and the household cook, Mukti dada would take charge of the bulk cooking while Baba, Jethu, and Baba were responsible for shopping the items needed to cook. For any non-vegetarian feast, a good quality Katla or Rohu fish of a size of at least 5 kgs was a regular. A few chunks from that fish would turn into these beautiful Bengali fish chop.
The recipe for this Bengali Macher Chop is quite simple. The ingredients are basic. We mostly use Katla or Rohu fish aka Rui Maach to make this recipe. However, Katla fish is more preferred. Though Bhetki is a perfect choice for fish fry, to make Fish Chop I like to use Big Carp like Katla.
Top tip
The filling is the key component that makes the Macher Chop flavorful. Therefore, ensure the filling is as tasty as can be. If you are using my recipe, I hope it will not dissatisfy you.
Frequently Asked Questions - Bengali Macher Chop
This chop calls for Katla or Rui Mach. However, you can use Bhetki.
You can substitute Arrowroot powder with Maida aka plain flour
Recipe Card
Bengali Macher Chop | Katla Maach-er Chop
Bengali Macher Chop- a Fish Croquette prepared with Katla Mach and selected spices. This recipe is easy to make and calls for simple ingredients.
Equipment
- 1 Kadhai to fry
- 1 Perforated Ladle
- 1 Big Bowl
- 1 Vessel to boil fish
- 1 Chopping Board
- 1 Knife
- 1 Blender
- 2 Tray
Ingredients
To make the filling
- 250 g Katla Fish
- 2 Potatoes Big
- 20 g Ginger
- 20 g Garlic
- 1 Lemon
- 3 Green Chilies
- 20 g Cashewnuts
- 20 g Raisin
- 1 Tsp. Cumin Powder
- 1 Tsp. Coriander Powder
- 1 Tsp. Sahi Garam Masala Powder
- 1 Tsp. Red Chili Powder
- 1 Tsp. Bhaja Moshla
- 1 Tsp. Salt or to taste
- 1 Tbsp. Ghee
To make the outer coat
- 150 g Bread Crumbs
- ¼ Tsp. Salt
To make the Slurry
- 50 g Arrowroot Powder
- ¼ Tsp. Salt
To fry Macher Chop
- 200 ml Vegetable Oil for deep Frying
Instructions
- Boil 2 Potatoes with a pinch of salt.
- Once boiled remove the skin and make a mash using a masher.
- Take Fish Chunks in Room temperature to process those.
- Bring 1 liter of water to boil.
- Add ¼ Tsp. Salt and 2-3 drops of lemon juice while boiling the water.
- Once the water starts boiling, add fish chunks and boil it for 5 minutes.
- Switch the flame off.
- Strain fish from the water and keep it at room temperature and let the fish cool.
- Now remove the fish skin and fish fat from the flesh.
- After that remove all the bones.
- Once done, press with fingers to separate moisture completely.
- Use this boiled fish to make the filling.
- Mince both ginger and garlic.
- Chop Green Chillies.
- Heat the ghee in a pan.
- Once heated, add ginger and garlic mince and cook for a minute.
- Once fried, add boiled fish and cook for a minute.
- Now add the boiled and mashed potatoes and mix as well.
- At this point add spice powders - Cumin Powder, Coriander Powder, Sahi Garam Masala Powder, Red Chili Powder.
- Mix thoroughly by keeping the flame medium.
- Now add both cashew nuts and raisins followed by the salt.
- Cook for at least 5 minutes on medium flame by continuous stirring.
- The mixture should be dry, not soggy.
- Once done add Bhaja Moshla and give a thorough mix.
- Switch the flame off.
- Now transfer the mixture to a plate and let it come to room temperature.
- Meanwhile, make the breadcrumb mix and slurry.
- Mix Breadcrumbs with ¼ Tsp. of salt.
- With the arrowroot powder mix ¼ Tsp. Salt and then ½ cup water to make a runny liquid.
- Once the Fish filling is at room temperature divide it into 8-10 balls.
- I prefer to give the Macher Chop an oval shape. You can, however, make round chop or flattened disks as well.
- Once done, coat the fish chop with the slurry followed by the bread crumbs and repeat this process one more time to give a double coating.
- Once done keep the fish chops in the refrigerator for at least 15 minutes before frying.
- Macher Chop is now ready to fry and you can keep those in an airtight container at this stage before frying to make the Fish Croquettes at a later stage. These can be kept in the fridger for 2-3 days.
- Now heat the oil in a pan.
- Start frying the Macher Chop keeping the flame medium.
- You can fry 3-4 Chops depending on the diameter of the pan you are using.
- Do not fry Fish chop on high flame.
- Keep the flame medium and fry the chop till the outer coat is nice and golden brown and crunchy.
- Once done fry the remaining.
- Serve Bengali Macher Chop with simple salad and Kasundi.
Notes
- You can substitute Katla Mach with other big carp such as Rui Mach, Bhetki Mach, or Aar Mach to make Maach-er Chop.
- Do not overboil Potatoes.
- Both Cashewnuts and Raisins are optional however, these make the Bengali Maacher Chop rich and give a nice crunch.
- You can adjust spices based on your needs.
- Instead of Ghee, you can use oil to make the filling as well.
- While the recipe I shared is of deep-fried Fish chop, however, you can air-fry those.
Nutrition
Related Recipes
Looking for other recipes like this? Try these:
Bengali Fish Recipes to Try
- Bhetki Maacher Malaikari (also known as Bhetki Malaicurry)
- Shorshe Posto Mach (also known as Rui Maach Shorshe Posto Bata Diye)
- Mourola Maacher Tel Chorchori Kacha Aam Diye
- Maach Makha (also known as Bengali Fish Salad | Maach-er Bhorta)
- Piajkoli ar Aloo diye Tangra Macher Jhol (also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
- Bhetki Maacher Aloo Phulkopi diye Kalia (also known as Light Fish Curry with Potato & Cauliflower)
- Ilish Beguner Jhol (also known as Hilsa Fish and Eggplant Curry)
Here's the Bengali Macher Chop recipe pin for your Pinterest board!
Have you tried the Katla Maach-er Chop recipe from Debjanir Rannaghar!
Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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