An ideal evening snack and an appetizer for a party, it can be made and kept in the fridge. Just fry and serve.
- Fish (deskinned, descaled) 500 gms
- Brown Bread (edges trimmed) 4 slices
- Red Chilli Powder 1/4 tsp
- Garam Masala Powder 1/2 tsp
- Bay Leaf (whole) 1
- Coriander Leaves (Chopped Freely) 4 tbsp
- Lemon Juice 1 tbsp
- Salt to taste
- Oil to fry
For the masala:
- Onion (finely chopped) 1 large
- Ginger, garlic and Chilli paste( my earlier recipe) 1 tbsp
- Tomato (finely chopped) 1 medium
- Green chillies (finely chopped) 2 small
- Oil 1 tbsps
Fry all the ingredients for the masala in a wok till oil separates. Turn off the flame and leave it to cool.
- 2 Large eggs
- Bread Crumbs
- Take a wide, shallow non-stick pan and put it on the gas and turn it up to high.
- Rub it with few drops of oil and add a bay leaf at the base.
- Arrange the fish pieces one by one on the pan and turn the flame on medium and cover it.
- After 10 mins, remove the lid, put off the flame. Take the fish pieces out gently and place them on a big plate. Pick out the bones so the fish becomes boneless.
- Let it cool for a while and then mash it.
- Crush the bread in the food processor or by hand to a fine grainy texture and add this to the mashed fish and mix till it comes together.
- Now, add Garam Masala Powder, Red Chilli pwder , Lemon juice and Coriander leaves to the mixture with salt.
- Roll the mixture into any shape of your choice.
- Now, beat the eggs and spread bread crumbs on a big plate. Take the fish chop and dip it in the egg batter with one hand then roll it gently in the bread crumbs till it gets coated. Use your dry hand for this
- Once all your fish chops are coated, store them in an airtight box in the fridge. It stays good for 2 days. If you want it to stay good for longer, keep it in the freezer. Thaw it before using.
- Put oil in wok and let it heat on medium flame till it gets adequately hot. If you put the flame on high, the oil will smoke and you’ll end up with blackened fish chops
- Drop the fish pieces very gently in the oil. Batches should not be more than 4-5. If you drop too many pieces together, the temperature of the oil will drop and your fish chop might break
- Fry for a few minutes until the chop turns golden brown. Take them out on a tissue paper to soak the oil.
- Serve hot with any green chutney or sauce of your choice
Coming up next
Creamy Corn Soup