Bengali Macher Chop

Fish cake

Bengali Macher chops or Fish chop - Fishcake or Fish Croquette is a very popular dish all over the world. the best part of this recipe is that you can make these beauties in bulk and freeze them. So whenever you need you can bring them to the room temperature  and fry!

Macher chop-recipe by Foodie's Hut

 fish chop-recipe by Foodie's Hut

Every cuisine has its own specialty for this dish. In this recipe, it has an aromatic flavour inside and beautiful crisp outside. For me, it's a great snack  on a rainy day for tea time when I am having a good chat with my friends or good appetisers for a party.

 fish chop-recipe by Foodie's Hut



  • Fish 2 cup boiled mashed barramundi
  • potato 1 ½ cup mashed
  • onion 1 ½ cup finely chopped
  • Garlic 2 ½ tsp finely chopped
  • Ginger 2 tsp finely chopped
  • Tomato chopped 1 Tbsp
  • Green chilli 1 ½ tsp chopped (according to taste)
  • Cumin powder 2 tsp
  • Coriander powder 2 ½ tsp
  • Garam masala powder 1 ½ tsp
  • 1 tsp black pepper powder
  • lime juice 2 tsp (according to taste)
  • coriander leaves 2 tbsp
  • 2 Tbsp mustard oil for cooking
  • white oil for frying

for breading:

  • 1 Cup Breadcrumbs
  • ½ Cup Flour
  • 2  beaten eggs (large)


  1. In a wide pan, heat oil over medium to medium-high heat.
  2. Add chopped onions, cook for few minutes till they soften.
  3. Add ginger, garlic, tomatoes, sprinkle salt and cook everything together until the raw smell gone and release a nice aroma.
  4. Add all dry spices, cook until oil releasing from the mixture.
  5. Add green chillies and coriander leaves.
  6. Add mashed fish and potato, mix well.
  7. Transfer to a plate and let it cool.
  8. Drizzle some lime juice and sprinkle some pepper.
  9. Divide the fish mixture to equal 10 to 12 portions, form into  a chop or disc shape.
  10. season all breading ingredients with salt and pepper
  11. Take one chop, dredge it with flour, then dip it into the egg wash, dredge it with bread crumbs and set aside.Continue this process with all chops and repeat the same process again for a better crust.
  12. Place them in the refrigerator for at least one hour.
  13. Fill a pan halfway with oil and bring it to  temperature over medium/ medium high heat.
  14. Drop the chops in hot oil, fry about 3 to 4 at a time for about 4 to 5 minutes  or until they develop a golden brown colour.
  15. Drain them on paper towels, serve with your favourite dip and Salad.



  1. If you are making this Fish chop for a party then you can prepare the chop 1 week before, put  them in a ziplock bag and keep in the freezer, bring them in the refrigerator 7-8 hours  before frying.
  2. If you are making 2 days before, you don’t need to keep in the freezer, keep them in the refrigerator.

Recipe by: Shyamali Sinha

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