CHop to it

FISH CHOPS (MAKES 15)

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

Chetna tucked into these in Kolkata while researching her new book.

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

INGREDIENTS

3 large eggs; 300g 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; ½tsp salt; sunflower oil, for deepfrying; sea salt flakes

For the coating:

2 eggs, lightly beaten 100g golden breadcrumbs

METHOD

1. 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.

2. 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.

3. Shape the mixture into 15 balls about the size of a lemon, then press to flatten slightly. Dip each one in the beaten egg, then roll in the breadcrumbs until fully coated.

4. Heat enough oil for deep-frying in a deep-fat fryer or heavy saucepan (ensuring the pan is no more than one-third full) to 170-180°C.

5. Line a plate with some kitchen paper.

6. 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.

7. Season with sea salt flakes and serve warm with your choice of sauce or chutney.