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.