Air fryer recipe · Snacks
Air-Fried Bengali Fish Chop
A spiced flaked fish and potato croquette with a crackly crumb, lighter than the classic deep-fried para snack.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 85kcal
- 3.2 gprotein
- 14.7 gcarbs
- 1.5 gfat
- 1.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled boneless rohu or bhetki250 g
- Mashed boiled potato1 cup
- Ginger-green chilli paste1.5 tbsp
- Bengali garam masala powder1 tsp
- Breadcrumbs1 cup
- Beaten egg1
Method
Cook the masala base
Heat a little oil and saute finely chopped onion until golden, then stir in the ginger-green chilli paste and cook off the raw smell. Add the flaked fish and garam masala and dry-fry for a few minutes until the mixture holds together without moisture.
Bind the dough
Fold the mashed potato into the cooled fish mixture along with salt and a pinch of sugar in true Bengali style. Knead gently until you get a firm dough that does not stick to your palms.
Shape the chops
Divide the dough into equal portions and roll each into the classic oval croquette shape, pressing the ends slightly flat. Chill the shaped chops for ten minutes so they keep their form during crumbing.
Crumb the chops
Dip each oval into the beaten egg, letting the excess drip away, then roll thoroughly in breadcrumbs for full coverage. Repeat the egg and crumb step once more for a thicker, crunchier shell.
Air-fry until golden
Lightly brush or spray the chops with oil and arrange them in a single layer in the basket. Air-fry at 190C for 14 minutes, flipping halfway, until deeply golden and crisp.
