Pangash Fish Chop

    Pangash fish chop is an easy and quick recipe for a yummy snack. Serve with rice as a side dish or with chutneys as a snack.


    Dhaka, Bangladesh
    1 person made this


    • 500 g to 1000 g of medium sized pangash fish
    • water as needed
    • 1 tablespoon of ginger paste
    • 1 tablespoon of garlic paste
    • 1 tablespoon of onion paste
    • salt as needed
    • 2.25-2.5 cups of soybean oil
    • 2 cups of onion slices
    • Green chilies, chopped
    • 1 teaspoon of powdered toasted cumin seeds
    • 1 teaspoon of powdered cinnamons, cardamoms and cloves
    • 1/2 teaspoon of black pepper powder
    • 2 eggs, beaten well
    • Biscuit crumbs


    1. Boil the in 1/2-cup of water, ginger, garlic and onion pastes and salt.
    2. Set aside to cool.
    3. Pick out the fish bones and separate the fish meat.
    4. Heat a pan with 2 tablespoons of soybean oil. Fry the onion slices until they turn crispy and golden brown.
    5. Mix the fried onions with the fish meat. Also mix in the green chilies, powdered cumin, cinnamons, cardamoms and cloves.
    6. Add the black pepper powder and mix again.
    7. Make small balls and press gently to flatten the ball slightly.
    8. Heat a deep frying pan with the rest of the soybean oil.
    9. Dip the balls in the egg and roll on the biscuit crumbs.
    10. Deep fry until golden brown.

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