I was in a mood to prepare something different today with Rohu fish. Initially I thought of preparing Moinga (a Burmese dish) with the left over Rohu pieces rotting in the refrigerator for last few days, but then I didnt have lemons at home and it's awfully impossible to send my hubby back to the market once he returns home from office and flops his body on sofa in heavy tiredness. So I had to make do with whatever was available and handy at home. With that thought an idea crossed my mind to try preparing fish chops. It's been a while when I last made them and my husband hogs them like he has been starving for days. It's damn easy also requiring minimal preparation and the outcome turns out mouth-watering everytime.
Ingredients: Cooking time: 30 minutes
300 gm Rohu fishes (about 4-5 pieces)
1 medium sized potato (boiled and mashed)
1 medium sized onion (chopped)
5-6 green chillies (chopped)
1 tsp ginger paste
3 tbs rice flour
3 tbs semolina or rava
salt to taste
1/2 tsp turmeric powder
1 tsp chilli powder
White oil for frying
1) Boil the Rohu pieces and debone them.
2) In a bowl mix potato, Rohu pieces, green chillies, onions, ginger paste, turmeric powder, chilli powder, rice powder and semolina with about 1/4 cup of water. Be careful with the quantity of water. The batter should not be watery.
3) Now make small balls with the batter and slightly press them keeping between your palms to give a flattened shape as shown in the pic below:
4) In a separate bowl, take about 1/4 cup of semolina and keep it aside. Heat oil in a frying pan and when oil turns smoking hot, roll over the fritters on semolina and set them into oil for frying on both sides. Semolina coating would make the fritters crunchy helping them remain crispy for a long time.