If you want a quick pick me up, these delicious fish chops should do the trick.

Former Bake Off contestant Chetna Makan, tucked into these in Kolkata while researching her new book, packed with street-food delicacies.


Just be sure to have a host of chutneys to dunk them in, and a lot of Sichuan sauce…

Chetna Makan’s fish chop (Nahima Rothacker & Keith James/PA)
Chetna Makan’s fish chop (Nahima Rothacker & Keith James/PA)
Chetna Makan’s fish chop (Nahima Rothacker & Keith James/PA)
Print Recipe
Nutrition Facts
Fish chops
Amount Per Serving
Calories 69 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 63mg21%
Sodium 178mg8%
Potassium 127mg4%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 87IU2%
Vitamin C 2mg2%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Fish chops

Totally moreish fishy bites
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 15
Calories: 69kcal
Author: Chetna Makan


  • Small saucepan
  • Bowl
  • Food processor
  • Deep-fat fryer or heavy saucepan
  • Plate


  • 3 large eggs
  • 300 g skinless cod fillets
  • 1 onion finely chopped
  • handful of fresh coriander leaves finely chopped
  • 2 garlic cloves finely chopped
  • 2 small green chillies finely chopped
  • 0.5 tsp salt
  • sunflower oil for deep-frying
  • sea salt flakes

For the coating

  • 2 eggs lightly beaten
  • 100 g golden breadcrumbs


  • 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 deepfrying in a deep-fat fryer or heavy saucepan (ensuring the pan is no more than one-third full) to 170–180°C. 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.


Calories: 69kcal | Carbohydrates: 6g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 178mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

Chai, Chaat & Chutney by Chetna Makan is published in hardback by Mitchell Beazley, priced £14.99 Amazon. Photography Nahima Rothacker & Keith James.

Try Chetna’s tamarind stuffed chillies

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