Fish Chop
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Fish Chop is a luxurious, savory, and profoundly aromatic Bengali non-vegetarian classic, celebrated for its succulent fish center and crisp breaded crust. This recipe features a savory mince of fish (typically Rohu or Bhetki) sautéed with ginger, garlic, and raisins for a sophisticated touch. Known for its rich flavor and melt-in-the-mouth texture, it represents the height of Bengali domestic snacking heritage. Its taste is intensely savory and mildly spicy, with the breadcrumbs providing a satisfying professional-grade textural snap. This snack is a mandatory favorite for celebratory dinners and evening appetizers. Best enjoyed hot with a side of authentic professional mustard sauce and fresh coriander.
Ingredients
Cooking Instructions
Tips & Secrets
- Using Bhetki fish provide the essential professional-grade delicate flavor and firm texture of authentic Fish Chop.
- Adding raisins provides a sophisticated professional-grade sweet pop that balances the savory and spicy fish mince.
- Ensure the fish mince is sautéed until dry; any moisture will cause the professional-grade chop to break in oil.
- Double-coating with breadcrumbs provides a more substantial and satisfying professional-grade crunch.
Nutritional Information(Per 2 pieces (120g))
240 kcal
14g
14g
16g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.