Topse Maacher Fry | Topse Fish Fry | Mango Fish Fry

A tantalizing treat for all fish enthusiasts, Topse Maacher Fry is a delectable Bengali specialty. 

This scrumptious fried fish is prepared by coating Topse Fish in a flavorful batter of gram flour, rice flour, and spices before frying it to perfection. A perfect combination of crunchy texture and savory aromas, this unique fish fry will have your taste buds singing!

Debjani's Note

A staple at family gatherings and an absolute must at traditional Bengali weddings, Topse Maacher Fry is a favorite of my family. Can we imagine a Bengali marriage without the "Aiburobhat" ceremony or a family reunion on the wedding day? Absolutely not! The traditional Bengali wedding is incomplete without the "Nyara Jaggi"(ন্যাড়া যজ্ঞি). This is a specific term used by North Calcuttans and particularly by the Ghoti community, where "Nyara" means less important than the marriage, but still necessary, and "Jaggi" is the program.

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Anusthan Bari special Topse Macher Fry!

The day before a wedding in Bengal is known as Aiburobhat, and to celebrate, a typical traditional lunch is served to the soon-to-be newlyweds in their respective homes. Their nearest and dearest gather to enjoy the traditional Bong lunch. Now, I'd like to tell you about Topse Maacher Fry, a popular dish served at these lunch gatherings in my area.

The day before marriage in Bengal is celebrated as "Aiburobhat and on that day, a typical traditional lunch is served to the bride or groom in their respective houses as their last lunch before marriage, and close relatives also start joining them to cherish the typical bong lunch. Now you may ask why I am elaborating on Nyara Jaggi here! Well, nothing but to introduce Topse Maacher Fry, which is a very common item served as part of lunch gatherings at least in my place.

No matter the occasion, Topse Fry is always present in the celebratory lunches at home. Whether it's for Aiburobhat or a wedding, or even just for a rice-eating ceremony or birthday, this dish is always served and enjoyed by the Bongs.

Topse Mach

I absolutely adore spending time in the kitchen during December when I'm not at work! This is the ideal time to create a bunch of meals with ingredients that are locally sourced. Recently, I've been obtaining Topse Maach from the market since it is in season and not too expensive. There's a lot of it around as well, so it's a great deal for me!

Topse, commonly referred to as the Mango fish. This is a small freshwater fish that is renowned for its soft bones and delicious flavor. It can be cooked in the form of a curry; however, in Bengali cuisine, it is more common to make Topse Fry. This is a classic Bengali recipe. We serve this with white rice and lentils, and often as an afternoon snack.

Topse Macher Fry

Topse Maacher Fry is a classic, mouth-watering Bengali fish dish that is sure to tantalize the taste buds of any seafood lover. The dish is prepared by taking a Topse Fish and coating it in a special batter made of gram flour, rice flour, and a unique combination of spices. This batter serves to protect the delicate fish flesh and adds a delightful, crunchy texture to the finished dish. The fish is then fried to perfection in hot mustard oil, resulting in a delicious meal that is sure to be enjoyed by all. So, next time you're looking for a seafood treat, why not try Topse Maacher Fry? You won't be disappointed!

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Topse Maacher Fry | Topse Fish Fry | Mango Fish Fry

Topse Maacher Fry is a classic, mouth-watering Bengali fish dish that is sure to tantalize the taste buds of any seafood lover. The dish is prepared by taking a Topse Fish and coating it in a special batter made of gram flour, rice flour, and a unique combination of spices an they deep-frying the fish

Course Fish, Snack

Cuisine Bengali

Keyword Topse Fish Fry Recipe, Topse Fry Recipe, Topse Maacher Fry recipe debjanir rannaghar, Topse mach bhaja recipe, Topse Macher Fry

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 5 People

Calories 304kcal

Author Debjani Chatterjee Alam

Cost Rs 500

Ingredients

• 15 Whole Topse Maach / Mango Fish

To Marinade:

• 2 tablespoon Lemon Juice
• 1 teaspoon Turmeric Powder
• 1 teaspoon Salt

To make the Batter:

• 8 tablespoon Gram Flour
• 2 tablespoon Rice Flour
• 1 teaspoon Chili Powder
• 1 Tsp.Turmeric Powder
• 1 teaspoon Onion Seed / Nigella Seed / Kalo Jeera
• 1 Onion
• 1 tablespoon Garlic Paste
• 1 tablespoon Ginger Paste
• 5 Green Chili
• 1 teaspoon Baking Soda
• 1 teaspoon Salt or more

To Fry:

• 150 ml Mustard Oil / Refined Oil as required for deep frying

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Instructions

Cleaning Topse Fish:

• First, gently open the head and remove the gills and insides.
• Next, cut off and throw away the barbels and tail.
• Again, open the head to ensure all gills and intestines are removed.
• I used a "Bonti," a traditional Bengali cutter, but a sharp knife works just as well. For a visual guide, check out the video.

Marinating the Fish:

• Thoroughly coat the fish with 1 teaspoon of salt, 1 teaspoon of turmeric powder, and 2 tablespoons of lemon juice. Let it marinate for 30 minutes.

Making the Batter for Topse Fish Fry:

• Peel and grate 1 onion. Chop 5 green chilies.
• In a bowl, combine 8 tablespoons of besan (gram flour), 2 tablespoons of rice flour, 1 teaspoon of kalojire (kalonji/nigella seeds), 1 teaspoon of baking soda, 1 teaspoon of salt, 1 teaspoon of red chili powder, and 1 teaspoon of turmeric powder.
• Add the grated onion juice, as well as 1 tablespoon each of ginger and garlic paste.
• Add the chopped green chilies.
• Mix everything together with a whisk, gradually adding 100ml of water until you get a smooth, lump-free batter.

Let's make some delicious fried Topse fish!

• First, heat about 150ml of mustard oil in a pan.
• While the oil is getting hot, cover your marinated Topse fish completely with the batter.
• Carefully place 2-3 fish in the hot oil, depending on the size of your pan.
• Fry them for around 3 minutes per batch, keeping the heat at medium. Remember to flip the fish occasionally so they cook evenly.
• When they're ready, the batter will be nicely crisp and a light golden brown color.
• Remove the fried fish from the oil and let the excess oil drain off using a perforated bowl or kitchen towel.
• Repeat the frying process with the rest of your Topse fish.
• Don't throw away the leftover batter!
• You can use it to make tasty Byason-er Bora, also known as Besan Pakoda. These little fritters are a treat all on their own, and they're perfect with a cup of tea or coffee!

Video

Notes

• To save time, ask your fish seller to clean and prepare the Mango fish for you. This recipe uses 15 medium-sized Topse fish.
• Adjust the batter ingredients depending on how many fish you're cooking.
• Instead of making an onion paste, grating the onion will make it easier to extract the juice needed for the recipe.
• If you don't have mustard oil or prefer not to use it, any vegetable oil will work.
• For this Topse fish fry, we cook the whole, cleaned fish with the bone in. The bone is soft and edible, but feel free to remove it if you prefer.

Nutrition

Serving: 200g | Calories: 304kcal | Carbohydrates: 13.6g | Protein: 27.3g | Fat: 15g | Saturated Fat: 2.3g | Cholesterol: 43mg | Sodium: 1633mg | Fiber: 2.1g | Sugar: 2.6g

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Pairing Topse Fry

Pick any of the Dal recipes from below to serve with Topser Fry.

Food safety

It is essential to prioritize quality when choosing fish. Opting for bad quality fish can compromise the taste and nutritional value, not to mention the potential risks to health. Thus, always ensure that you use only the freshest and finest fish available. Don't compromise on quality to avoid wasting your time, money, and effort. Invest in high-quality fish for a more enjoyable and healthier dining experience.

Easy Bengali Fish Recipes

• Piajkoli ar Aloo diye Tangra Macher Jhol (also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
• Charapona Macher Kabiraji Jhol (also known as Bengali Baby Rohu Curry)
• Bori Begun Aloo diye Ilish Macher Tel Jhol (Also known as Light Hilsa curry with Eggplant, potato and Lentil dumpling)
• Aloo Fulkopi diye Macher Jhol (also known as Bengali light fish curry with Potato and cauliflower)
• Tangra Macher Aloo Begun o Bori Diye Jhol (also known as Tangra Fish Curry with Potato, Eggplant, and Dried Lentil Dumplings)
• Aloo Potol Diye Macher Jhol (Bengali light fish curry with Potato and Pointed Gourd)

Let's connect over Topse Macher Fry Recipe

I would love to see a picture if you are making the prawns following my recipe. You can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.

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About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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