Fish Croquette (Maacher Chop)

Ingredients

  • 500 gm Rohu fish
  • 2 Cup Onion – finely chopped
  • 3 Tbsp Ginger – finely chopped
  • 2 Tbsp Garlic – finely chopped
  • 3 Large, Boiled Potatoes – mashed
  • 1 Tbsp Green Chillies – finely chopped
  • 1 Tbsp Lime Juice
  • 1/4 Cup Fresh Coriander – chopped
  • 4 Cups Water – for boiling fish
  • Salt to taste
  • Oil to deep fry
  • 1 Tsp Red Chili Powder
  • 1/4 Tsp black Pepper Powder
  • 1 tsp Garam Masala powder
  • 1/2 Tsp Turmeric Powder
  • 4 Eggs – whisked
  • 2 Cups Bread crumbs – for coating
  • 1 Cup Flour – for dredging

Method –

  1. Heat 4 cups of water in a large pot.
  2. Add the cleaned fish in it and let it boil for 7-10 minutes (Till they are boiled+cooked).
  3. Remove the cooked fish on a kitchen towel and remove any excess water.
  4. Once the fish is cool to touch, debone it and mash it, squeezing out the excess water and set aside
  5. In a large pan, heat 5 tbsp oil and add cinnamon stick.
  6. Now, add the onions, ginger, garlic and saute till golden (about 5 minutes).
  7. Add the boiled + shredded fish, all the spices and cook for 8-10 minutes (sauteing every 2 minutes).
  8. Once the mix is evenly cooked, add the lemon juice, mashed potatoes, chillies and saute for another 5 minutes.
  9. Turn off the heat and let this mix cool for 2-3 minutes.
  10. Once the mixture is cool to touch, divide the dough into 24 balls.
  11. Roll each ball into a circular shape and slightly press on top. (Form of a patty).
  12. In a medium bowl, whisk 4 eggs.
  13. Spread a cup of flour on a large plate.
  14. Spread the bread crumbs on a large plate.
  15. Now take one fish ball/croquette and dab both sides with flour (pat and remove any excess).
  16. Dip the floured fish patty into the egg mix (both sides evenly coated).
  17. Then quickly, dab the egg dipped fish croquette into the breadcrumbs (both side).
  18. Keep the fish croquette on a plate and complete this process for all the remaining fish patty’s.
  19. Once the fish croquettes are dredged and ready, keep them in fridge for 15-30 minutes (To help the mix stick evenly to the croquette).
  20. Heat 2 cups of oil in a medium pan
  21. Remove the dredged fish croquettes from the fridge.
  22. Add 2-3 fish croquette into hot oil and fry both sides for about 2-3 minutes or until golden brown (Fry over medium heat).
  23. Remove the fried croquettes to a kitchen towel to soak up all excess oil.
  24. Similarly, fry the rest of the croquettes.
  25. Serve it with ketchup/kasundi

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