Fish Chop Street Food From West Bengal Recipe

Cooking Directions

• STEP 1.Boil and mash the potatoes. In a pan, heat oil and saut茅 onions and ginger-garlic paste.
• STEP 2.Add minced fish, turmeric powder, red chili powder, garam masala, and salt. Cook until the fish is cooked through.
• STEP 3.Add the mashed potatoes and mix well. Let the mixture cool.
• STEP 4.Shape the mixture into small oval-shaped cutlets. Dip each cutlet in beaten egg and coat with breadcrumbs.
• STEP 5.Heat oil in a deep pan and fry the cutlets until golden brown and crispy.
• STEP 6.Serve hot with tamarind chutney or mustard sauce.

Cooking Tips

• Make sure to remove any bones from the minced fish before cooking.
• You can use any white fish like cod, haddock, or tilapia for this recipe.
• To make the cutlets more flavorful, you can add chopped coriander leaves and green chilies to the mixture.

Storage and Serving

• Fish Chop is best served hot and fresh.
• You can store the leftover cutlets in an airtight container in the refrigerator for up to 2 days.
• Reheat the cutlets in a preheated oven or on a stovetop pan to regain their crispiness before serving.