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Chetna Makan recipe: Fish Chops

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


Medium
Makes 15
25
Published: August 23, 2017
Categories: ,

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

Chetna Makan recipe: Rice and dal papdi

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
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