Once, I got to a comfort level I started making the fish chops in larger batches for company. They worked very well, since most of the work with the exception of the frying could be done ahead of time. People began to like these little cakes so much, that I began to pay more attention to them. I gradually added more flavor with fresh spices and herbs. Eventually, many crisp chops later, I ultimately settled into this version that people began calling my signature version. In fact, even my mother who was initially skeptical began to like my fish chops. She agreed that they were a pretty good adaptation of the real deal.

One day, my husband’s close friend (the one we have name his BFF) decided to ask me how these were made, and I gave him fairly detailed directions. He then began making them, his version at first was close to mine and then he began straying, but bravely claiming consistency. This was the beginning of the problem, since he proffered the amended versions and called them my recipe, despite the straying, modifications and changes.

Eventually, he simplified these cakes to a pleasant but completely different version that he debuted at an event. I saw a pale creature without any coating of breadcrumbs, being savored by our friends. Seeing me, the BFF, happily informed the group that the fishcakes they were savoring were my signature fish chops. I was unsure how to respond to this, other than bravely gulping down some of the wine in my glass and smiling, well, maybe kind of choking and smiling.

I wonder how many times this happens, when someone tries to pay a compliment and it backfires. I later related this to my mother, who pointed out that the gentleman was simply being gracious, after all, the idea is the only thing that we can attribute to the original cook.

What we do with the recipe is essentially our interpretation. Seeing, my puzzled look, she clarified that this was no different from any other creative process, this is why she explained the same subject could be painted differently with different artists.

To bring across the point, she asked me whether I considered these fishcakes an original recipe. I informed her without thinking, that this was her recipe that I followed, well almost, I stumbled.

She smiled a telling smile, making me realize that my recipe was different from her recipe, however the attribution was in the idea. I guess original or not, people often ask me for the recipe for these fishcakes so I think it might be a good idea to keep them maybe for someone else to adapt or try as I make it. In fact, for better measure since more the merrier, I have also offered you the BFF’s version.

I usually do serve these with the classic Bengali mustard, which is almost as essential to this cakes as is the crispy coating.

Fish Cakes with a Crisp Coating (Macher Chop)

It is important to make sure that the fish is well drained, so that there is no moisture seeping in to the breading. It is important to keep the chops in the fridge for a while to let the coating bind, the key is to have a good savory crisp coating with a nice smooth savory filling.

Prep Time: 1 and 1/2 hours (includes time for  refrigerating the fish cakes)

Cook Time: 25-30 minutes

Makes about 35 inch round cutlets

Ingredients

2 large Idahopotatoes, boiled in their jackets

1 large can of water packed tuna(  thoroughly drained)

2 green serrano chilies, minced

2 tablespoons chopped cilantro

Lots of fresh ground lemon pepper

1 teaspoon salt

1 red onion, very finely minced

1 tablespoon grated ginger

3/4 cup all purpose flour

1/2 cup water

Dry breadcrumbs

Oil for frying

Method of Preparation

1. Peel the potatoes and mash the potatoes well.

2. Mix in the tuna (it is important to make sure that the tuna is well drained or the moisture will impact the texture of the chops)

3. Mix in the chilies, chopped cilantro, lemon pepper, salt, red onion and ginger until well mixed. I like to use my hands for mixing to get a smooth and even texture.

4. Prepare a batter with the flour and the water, the texture should be thick, much like pancake batter.

5. Take a small amount of the fish and potato mixture and shape into a small round and flatten this to form a circular cake.

6. Dip the cake in the batter and then coat well with the breadcrumbs.

7. Set this aside on a dry plate and continue until all the mixture is used up.

8. Place these fishcakes in the refridgerator for at least an hour.

9. Heat the oil in a skillet or wok, this should be done on medium heat until the oil is very hot. Test with a breadcrumb.

10. Place the cakes about 3-4 at a time, depending on the size of the skillet and fry the cakes for about 3-4 minutes on each side. The temperature of the oil is important to achieve a smooth and well browned texture.

11. Fry all the cakes in this manner and serve them with ketchup, the mustard or tartar sauce.

BFF’s Fish Cutlets (that is what he calls them, I promise to do these with pictures later)

This is simpler version of the chops above developed by one of our good friends. This recipe is simpler and certainly great on a busy day.

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes 20 2 inch cakes

Ingredients

2 large potatoes, boiled and cooked in their jackets

2 cups canned salmon (this is preferred in this recipe), well drained

1 tablespoon ginger garlic paste

1 teaspoon salt

1 teaspoon red chili powder

½ teaspoon garam masala powder

1 egg for binding

Oil for frying

Method of Preparation

1. Peel the potatoes and place in a mixing bowl.

2. Add the salmon and the ginger garlic paste, salt, red chili powder, garam masala powder and mix well.

3. Add in the egg and mash the mixture well and shape into small cakes.

4. Place the cakes in the refrigerator for 30 minutes to bind.

5. Heat the oil in a skillet and place the cakes about 5 at a time (depending on the size of the pan), and cook for about 4 minutes on each side.

6. Remove from the oil, drain on paper towels and serve.