Former Great British Bake Off contestant Chetna Makan gives us this authentic Indian street food recipe for Fish chops.

  • 25
  • Makes 15
  • Medium
Don’t expect to find your standard chicken tikka masala and bhaji recipes in Chetna Makan’s new cookbook, because Chetna doesn’t do the expected. In her first cookbook, The Cardamom Trail, the 2014 Great British Bake Off contestant explored how to use Indian spices in baking, and now her second recipe collection, Chai, Chaat & Chutney, takes an even more interesting tack. Packed with fresh, fast street food, it’s crowded with dishes best eaten with your hands, straight from the fryer and in twisted paper cones; dishes that Makan couldn’t get enough of while munching her way around India for research.

Ingredients

  • 3 large eggs
  • 300g skinless cod fillets
  • 1 onion, finely chopped
  • a handful of fresh coriander leaves, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 small green chillies, finely chopped
  • ½ tsp salt
  • sunflower oil, for deep-frying
  • sea salt flakes
  • For the coating
  • 2 eggs, lightly beaten
  • 100g golden breadcrumbs

Method

Fish chops

Put the large eggs into a small saucepan, cover with water and boil for 10 minutes.

Drain and leave to cool, then shell the eggs and mash them in a bowl.

In a food processor, blitz the cod to a coarse paste.

Add the fish to the mashed eggs, along with the onion, coriander, garlic, chillies and salt. Mix thoroughly so the flavours are well combined.

Shape the mixture into 15 balls about the size of a lemon, then press to flatten them slightly.

Dip each one in the beaten egg, then roll them in the breadcrumbs until fully coated.

Heat enough oil for deep-frying in a deep-fat fryer or heavy saucepan (ensuring the pan is no more than one-third full) to 170-180C.

Line a plate with some kitchen paper.

Fry the chops a few at a time for about two minutes, until they are cooked through and golden.

Transfer to the paper-lined plate and leave to drain excess oil while you fry the remaining chops.

Season with sea salt flakes and serve warm with your choice of sauce or chutney.

Fish Chops

• Chai, Chaat & Chutney by Chetna Makan is published in hardback by Mitchell Beazley, priced £25

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