What I needed:
- 4 medium pieces of fish – I used Rohu – boiled and deboned and mashed
- 2 medium sizes potatoes – boiled and mashed
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 1 cup finely chopped onion
- 1/2 finely chopped cilantro (coriander) leaves
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4th cup flour
- 1/4th cup bread crumbs
- 2tbs cornflour
- salt to taste
- Green chillies – finely chopped – (I added about 3-4)
- Bread crumbs, egg wash (egg beaten with a tablespoon of water) and flour for coating.
- Oil for frying
In a large bowl, mix all the ingredients and and made small balls. The mixture should be tight. If the mixture is a little too runny then add a little bit more flour. Make an assembly line of flour, egg wash and bread crumbs in 3 separate bowls, preferably shallow. Each ball of the mixture first gets coated in flour, dunked in the egg wash and then re-coated in bread crumbs. Take the coated ball between your palms and press down a little. Do remember to shake off the excess bread crumb.
Heat a wok/pan and add oil to it. Fry till the fish chops turn golden brown and serve them warm with some ketchup, chopped onions and grated cucumber. These go wonderfully with a cup of tea. But I served these with a glass of refreshing watermelon and sweet lime mocktail to beat the heat!
Looks yum and I am loving the golden brown crumb.
Thank you so much Amrita 🙂
Fish chop looks crunchy and perfect. It makes me hungry..
Cuisine Delights
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Rohu fish contains 16.8 gms of protein per 100gms and the protein quality has a high digestibility coefficient.Added with egg the protein quality of this dish becomes even better. This will make a perfect dish in febrile conditions both chronic and acute. Contrary to popular belief ,deep fried food absorbs less oil than shallow frying. I recommend my patients to deep fry when needed, in oil which will not be reused.
Thank you Chandrani! 🙂