Last night’s dinner
The fish was terrific but I need to use the last of it today and have something made in the freezer for a quick app when people drop in (my favourite thing). I usually make my grandmother’s fishcakes with leftover fish but I want something a little different today. I was reading “Rachelle Eats” and she was discussing fish croquettes yummm… but I make these a lot too and wanted some even more unique to I did a bit of hunting and found…
Maacher Chop — or Fish Croquette
I had 3 standard sized Tilapia Fillet and I made about 14 croquettes/chop (my note: I am just going to use the extra trout)
Cook the fillet of fish in the MW for 5-6 minutes. I would suggest do it in intervals of 3 minutes each. I had Tilapia fillet which was frozen and it took me 6 minutes to cook it fully. Yours might take like 3-4 minutes.
Cook one potato whole in the MW. Prick the potato with a fork mercilessly and then wrap in a plastic cling wrap. Zap in the MW for Baked Potato setting which is like 3 minutes. I think I learned the MW trick from Nupur (or is it someone else ?)
In a big mixing bowl put the cooked fish, breaking and crumbling it. Add 1 tsp of lime juice. Once the potato has cooled, peel and mash it. With your hand mix the fish and potatoes to make a smooth mix.
Heat about 2 tsp of oil in a frying pan. Add 1 clove of garlic minced. When fragrant, fry about 1 cup of onion till it is soft and browns on the edges. Add 1 tsp of Garlic paste, 1 tsp of Ginger paste, 4 green chili chopped fine and fry for couple more minutes.
Add the above to the fish + potato mix
1 tsp of fresh Garam Masala
1/2 tsp of Paprika (or Red Chili Powder if you want it hot)
1 tsp of Coriander Chutney (or 1-2 tbsp fresh chopped Corriander)
salt to taste
15-20 golden raisins
a little sugar(optional)
Mix everything well with hand till you get a smooth dough like mix.
Fashion your chop either like flat discs or make oblong shapes
Now prepare for frying and set up the following
Egg Wash –> A flat platter with Seasoned Bread Crumbs –> Hot Oil for shallow frying
Dip the chop/croquette in egg wash –> roll in bread crumbs –> shallow fry till golden brown on both sides
Note: After rolling in bread crumbs , I leave them in the refrigerator for an hour or two. Then I roll them in bread crumbs for the second time and then shallow fry
Serve with chopped onion, mustard and Ketchup