Fish Cutlet (Bhetki Macher Chop)

Bongs and Fish are two synonymous words. Bengali die for fish and they eat fish in various forms as per their mood. If its a sunny afternoon Bongs prepare”Machher Jhol” which is less spicy and healthy, if its a grand dinner then its time for some “Machher Jhal/Malaikari/Doi Machh”. If  its a rainy evening and the rain drops are pit-pattering the window pane the bongs heart and taste buds cribs for some “Machher  Chop(Fish Cutlet)”.

Ingredients:::

• 250 gm Bhetki fish fillet
• 2 large Potatoes boiled and smashed
• 1/4 cup of Vinegar
• 2 large onion finely chopped
• 1tbs Ginger-Garlic chopped
• 4-5 tea spoon Red Chilly powder
• 1 tea spoon of Turmeric powder
• 5-6 tea spoon roasted Cumin Seeds powder
• 1 1/2 cups of Corn Flour
• 150 gm of Bread scrumps
• Green chili chopped
• Salt to taste
• 500 ml of refined oil for deep fry

Method:::

1. Boil the fish fillet in water  with a tea spoon of salt, a pinch of Turmeric powder and Vinegar for about 10 minutes.
2. Drain the water and pat dry. Smash them with boiled potatoes finely.  Keep it aside. 
3. Now lets prepare the spicy mixture. Heat 4 tbs of oil in a pan. 
4. When the oil is sizzling hot add the chopped onion to it. Fry it on medium flame for 5-6 minutes. 
5. Now add the Ginger-Garlic paste and green chili chopped mix them well. Wait for 2 minutes. Add the Chilly powder, Cumin seeds powder to it. Mix them properly. Cook it on low flame for 4-5 minutes. Remove it from fire and let it cool down. 
6. Mix this spicy preparation to the mixture of smashed potato and fish. Mix them well. 
7. Give them a elliptical or round shape as in the picture.Heat oil in a deep bottomed wok. 
8. With cornflour bake a very thin batter. Powder the bread scrumps and spread them on a big plate. 
9. Dip the balls  in the Corn Flour batter,this helps the bread scrumps to stick to the body of the cutlet easily. 
10. Roll the batter dipped cutlet on the bread scrumps properly so that the bread scrumps sticks to it evenly. 
11. Put them in the hot oil  and deep fry them till they turns golden brown. 
12. Cutlet is ready to be served.

Tips::: One can use any other fish also. Fish with bones is also fine. But remove the bones after boiling.