Air fryer recipe · Snacks
Bengali Fish Chop Cutlets
Spiced mashed-fish chops in a breadcrumb shell, the Kolkata para snack reborn without the deep fryer.
- 17 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 85kcal
- 3.3 gprotein
- 14.6 gcarbs
- 1.5 gfat
- 1.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled, flaked bhetki or rohu2 cups
- Boiled potato, mashed1 cup
- Bhaja masala (roasted spice mix)1 tbsp
- Green chillies, minced2 pieces
- Breadcrumbs1 cup
- Egg, beaten1 piece
Method
Make the filling
Mix the flaked fish, mashed potato, bhaja masala, green chillies and salt into a firm, sticky dough. Squeeze out any extra moisture with your hands, as a wet mix will crack open and fall apart in the basket.
Shape the chops
Divide the mix and roll each portion into the classic flat oval croquette shape. Chill the shaped chops for ten minutes before breading, as firming them up helps them keep their shape and hold the crumbs.
Bread them
Dip each chop into the beaten egg, then roll it through the breadcrumbs until fully covered. A second pass through egg and crumbs builds an extra-thick jacket that turns really crunchy in the air fryer.
Oil the coating
Spray the breaded chops all over with oil so the crumbs turn deep golden instead of staying dry and pale. Set them in the basket with a small gap between each so the hot air can crisp every side.
Air-fry the chops
Air-fry at 190C for 15 min, turning carefully halfway through. They are ready when the shell is deep golden and crisp and the chops are piping hot right through the centre. Serve with kasundi mustard.
