Spicy Indian Fish Croquette (Bengali Macher Chop

• Seafood

  • 1 lb Fish fillet - you could use tilapia or carp, Boneless

• Produce

  • 1 tbsp Chillies, green
  • 1/4 cup Coriander, fresh
  • 2 tbsp Garlic
  • 3 tbsp Ginger
  • 2 cup Onion
  • 7 Potatoes, large
  • 1/4 cup Raisins - you may skip if you like just spicy version

• Refrigerated

  • 4 Eggs whisked

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 1 Cinnamon stick
  • 1 cup Flour
  • 1 tbsp Garam masala
  • 1/4 tsp Pepper, powder
  • 1 tsp Red chili powder
  • 1 Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 2 cups Olive oil

• Bread & Baked Goods

  • 2 cups Bread crumbs

• Liquids

  • 4 cups Water

Found on easycookingwithmolly.com

Ingredients

• 1 lb Boneless Fish Fillet - you could use Tilapia or Carp
• 2 Cup Onion - finely chopped
• 3 Tbsp Ginger - finely chopped
• 2 Tbsp Garlic - finely chopped
• 7 Large, Boiled Potatoes - mashed
• 1 Tbsp Green Chillies - finely chopped
• 1/4 Cup - Raisins - you may skip if you like just spicy version
• 1 Tbsp Lime Juice
• 1/4 Cup Fresh Coriander - chopped
• 4 Cups Water - for boiling fish
• 2 Cups Olive Oil
• 1 Cinnamon Stick
• 1 Tsp Red Chili Powder
• 1/4 Tsp Pepper Powder
• 1 Tbsp Garam Masala
• Salt - to taste
• 1/2 Tsp Turmeric Powder
• 4 Eggs  - whisked
• 2 Cups Bread crumbs - for coating
• 1 Cup Flour - for dredging

Directions

• Heat 4 cups of water in a large pot.
• Add the cleaned+boneless fish in it and let it boil for 7-10 minutes (Till they are boiled+cooked).
• Remove the cooked fish on a kitchen towel and remove any excess water.
• Once the fish is cool to touch, shred it a little using a fork.
• In a large pan, heat 5 tbsp oil and add cinnamon stick.
• Now, add the onions, ginger, garlic and saute till golden (about 5 minutes).
• Add the boiled + shredded fish, all the spices, raisins and cook for 8-10 minutes (sauteing every 2 minutes).
• Once the mix is evenly cooked, add the lemon juice, mashed potatoes, chillies and saute for another 5 minutes.
• Turn off the heat and let this mix cool for 2-3 minutes.
• Once the mixture is cool to touch, divide the dough into 24 balls.
• Roll each ball into a circular shape and slightly press on top. (Form of a patty).
• In a medium bowl, whisk 4 eggs.
• Spread a cup of flour on a large plate.
• Spread the bread crumbs on a large plate.
• Now take one fish ball/croquette and dab both sides with flour (pat and remove any excess).
• Dip the floured fish patty into the egg mix (both sides evenly coated).
• Then quickly, dab the egg dipped fish croquette into the breadcrumbs (both side).
• Keep the fish croquette on a plate and complete this process for all the remaining fish pattys.
• 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).
• Heat 2 cups of oil in a medium pan/pot.
• Remove the dredged fish croquettes from the fridge.
• 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).
• Remove the fried croquettes to a kitchen towel to soak up all excess oil.
• Similarly, fry the rest of the croquettes.
• You can serve them as is or along with your favorite dip.
• Its usually served with a hot cup of tea/coffee.