As a run up to Christmas, I shall be cooking Anglo Indian recipes this entire fortnight. Pies and puddings. Casseroles and curries. A delectable spread of Anglo-Indian delicacies that we adore and relish.
And it’s sinful fish croquettes for me this morning.
Croquettes. Originated in the hallowed Parisian kitchens towards the turn of the twentieth century. Introduced in India by the English. Given a spicy makeover by the memsahibs bawarchis. The inspiration behind the medley of tempting chops that are synonymous with Bengali cuisine today.
And here’s my version of fish croquettes, delectable bhetki stuffing in spiced mashed potato cases, crumb-fried to a gorgeous golden.
Heavenly. With a cup of steaming chai or coffee.
Fish Croquettes (Maacher Chop, Bengali Style)
Fish Croquettes. Delectable bhetki stuffing in spiced mashed potato cases. Crumb-fried to a gorgeous golden. Heavenly with a cup of steaming chai or coffee.
Ingredients
For the stuffing
- 5 pieces bhetki or sea bass steaks
- 1 onion quatered
- 2 big onion finely chopped
- 2 cloves garlic smashed
- 2 cloves garlic finely chopped
- 3 green chilies finely chopped
- 2 bay leaves
- 1 inch cinnamon stick
- 2 green cardamom
- 1 tbsp tomato ketchup
- 1/4 tsp sugar (optional)
- 1 tbsp oil
- salt to taste
For the potato cases
- 3 medium potaoes boiled and mashed
- 1 tsp black pepper powder
- salt to taste
For assembling and frying the croquettes
- 1 egg whipped
- 1 tbsp plain flour
- breadcrums for coating
- oil for frying
Instructions
For the fish stuffing
- Add the fish steaks, onion quarters, smashed garlic cloves, bay leaves, crushed green cardamom, cinnamon, a generous sprinkle of salt and a cup of water to a pressure cooker. Cook over a high flame, one whistle I would reckon. Allow to cool down on its own.
- Carefully debone the fish steaks, mash the fish. Keep aside.
- Heat 1 tbsp oil in pan, add the chopped onions and garlic, fry till a gorgeous golden.
- Add the chopped green chillies, saute for a minute or two.
- Add the mashed fish, tomato ketchup, salt and sugar. Cook over a low flame, stirring occasionally, for 5-7 minutes.
- Allow to cool to room temperature.
- Form 10 oval roundels, keep aside.
Assembling and frying the Fish Croquettes
- Sprinkle a little salt and black pepper to the mashed potatoes, mix well. Divide the potatoes into 10 equal portions.
- Take one portion of mashed potato in the palm of your hand, make a well in the center.
- Place a portion of the fish filling in the potato well, bring the corners of the potato case together and cover the fish stuffing. (It should be a very thin coating of mashed potato over the fish stuffing.)
- Gently shape into a croquette as I have done.
- Roll the croquettes over flour, dip into whipped egg and roll over breadcrumbs. Keep aside in the refrigerator to set, 30 odd minutes is good enough.
- Heat oil in pan, deep fry till golden.
- Keep on a kitchen absorbent towel to soak up the extra oil.
- Serve hot with tomato ketchup.
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