Fish chop – Bengali machh er chop

First time I heard of this recipe when I was in Singapore during 2001-2002 and one my friend’s mom was visiting us there. She has arranged a humble but super tasty dinner for me and there, she has given me tips on various traditional  bengali recipes. One of them was this fish chop. Though I have a taken a mental note of the same, never ever I have tried this at home, don’t know why !!

Zoom to 2018, Now we have our school  group where we ehare innumerable other aspects of life including recipes and this recipe pops up. And it is my friend moumita, She has mentioned it casually that she was busy whole afternoon preparing fishchops from some leftover fish pieces and this time I didn’t make the mistake of losing the recipe, noted down to the tee, and made this when my son was visiting us during his winter vacation. It was so good, I had to pack some of them for his friends when he was returng back to hostel. Please try this and I would love to have your feedback on the same.


  • Fish pieces – 5, preferably the belly prt of it , I prefer rohu or katla
  • Potato – 3, halved
  • Onion – 2, chopped
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Chopped Green chilli – as per taste
  • Salt, cumin powder, 
  • Raisins – 1 tbsp
  • Egg – 2, beaten with a pinch of salt
  • Breadcrumbs- as required 
  • White oil for frying 


Wash and boil the fish and potato pieces with salt and ginger paste. I have done it in microwave.

Remove all the bones carefully and mash the fish. Peel the potatoes as well and mash it with fish.

In a pan, add oil, then fry chopped onions and garlic in it with a pinch of salt. Add ginger paste too.

Add the mashed fish potato mix and continue feying till the water evaporates. Add cumin powder and chilli powder. Add chopped green chilli if you like the extra bite.

When it is ready, add lots of chopped coriander leaves andd keep aside to cool down a bit. I have added a handful of soaked raisins too. To make the chop or croquettes, take a bowl and bit 2 eggs with a pinch of salt. Take breadcrumbs in a flat utensil and add a pinch of salt in it too. 


When the fish potato mixture cooled down, take a ball out of it, give it a round shape, dip in beate. egg, and then roll it in the breadcrumbs. If you like a thick coating, give it a second round of egg wash and then again roll it in the breadcrumbs, but I prefer a thin coating. Give it a nice shake to remove excess breadcrumbs and place in a plate. Do it for all and keep refrigerated.

Heat oil in a pan and deep fry the croquettes in batches till golden brown.  It is always better to fry them just before serving. 


Serve hot with onion rings and kasundi.