Fish chop can be made with any sea or fresh water fish. Usually the fish used is quite large in size. Fish chops are great as afternoon snacks, and can also be served as a side dish with rice or pulao.
Boil two large potatoes. After cooling, peel the skin off and mash well.
Cut the skin of the fish pieces and pluck the bones out. Mash the fish into a paste.
On a separate bowl, take the mashed potato and fish. Mix well so that there are no crumbs.
On a separate bowl, add the sliced onions, chopped green chillies and a paste of ginger, garlic and onions. Mix well by adding the turmeric, coriander, dry red chilli, cumin, cardamom and cinnamon powders.
Add the spice mixture to the potato and fish mash. Continue to mix with salt, and after everything has been mashed, make small balls of potato-fish-spice mixture.
Heat oil in a deep frying pan. As the oil gets heated, beat the egg yolk and white together in a bowl.
Dip the fish-potato balls in the beaten egg and place on the hot oil. Deep fry until the chop turns light brown.