Baked Fish Chop

Baked version of fish chop (Bengali deep fried fish cutlets). Serve hot as a starter with a dipping sauce or on the side with rice and dal. Vegetarians roll cheese sticks in and bake.






Ingredients:
Rohu - 4-5 pieces
Salt - to taste
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Oil - 1 tsp

Onion - 1/2 , grated finely
Ginger - 1 tbsp, finely grated
Garlic - 2 cloves - finely grated
Coriander powder - 1/2 tsp
Pepper powder - 1/4 tsp (optional)
Salt to taste
Potato, 1 small, boiled and mashed (optional)

Breadcrumbs - 1/2 cup or more to roll the cutlets (add salt and pinch of chili powder and coriander powder)
1 egg, beaten
plain flour - 1/2 cup

Method:

• Wash Rohu pieces and apply salt, turmeric and red chili powder.
• Heat oil in a pan and lightly fry OR put in a microwave safe dish, cover with a cling film and microwave for 2 mins.
• Separate the meat from the bones.
• Add grated onion, garlic, ginger, coriander powder, pepper powder, salt and mashed potato to the boneless meat and mix well.
• Make small balls/rolls.
• Pre-heat over to 375 degs.
• Roll the pieces in flour, then in egg and then in the breadcrumbs.
• Spray oil on a sheet and lay the rolls keeping a 1/2 inch gap.
• Spray a little oil and bake for 5-6 mins.
• Turn and bake for 5 more.
• Keep turning till all the sides are done.