• 1 lb – Tilapia
• 2 – large Potatoes
• 1/2 cup – onion, chopped
• 3 – green chillies, chopped
• 1/2 tbsp – Ginger Garlic paste
• 1/4 tsp – Turmeric powder
• 1 tsp – coriander powder
• 1/2 tsp – Garam Masala
• 1/2 tsp – pepper powder
• 1/2 tsp – amchur powder
• 3 tbsp – chopped Coriander leaves
• 3 – Egg whites
• 1 tsp – all-purpose flour
• 1 cup – regular oats, blended as fine as possible
• Salt, to taste
• Oil for deep frying


  1. Wash and cut the fish into 1-inch pieces.
  2. Boil the potatoes, mash and keep aside.
  3. In a non-stick skillet, heat 1 tbsp oil, add the onions and green chillies and saute till translucent.
  4. Add the turmeric powder, coriander powder and pepper powder, saute till the raw smell of turmeric vanishes.
  5. Add the fish pieces and salt and saute well, till it turns light golden brown.
  6. Add the mashed potatoes, amchur powder and coriander leaves and mix well.
  7. Keep aside and let cool.
  8. Roll the mixture in form of croquettes 2-inch long and 1-inch thick; keep aside.
  9. Beat the egg white thoroughly and mix well with 1 tsp all-purpose flour.
  10. Heat oil in a non-stick shallow skillet so that the chops can be dipped fully.
  11. Dip the chops in the egg white and then in the bowl of oats .
  12. The crumbs should be as fine as possible and stick to all sides.
  13. Deep fry the fish chops until they turn golden brown.
  14. Do not put too many chops at a time as you need space to turn them so that all the sides are well fried.
  15. Once done, place them on kitchen tissue to drain excess oil.
  16. Serve hot with tomato chilli ketchup.
  17. You can also have it with puffed rice with a little salad made of onions, cucumber and tomato to go along with it.
  18. Recipe Courtesy: