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!
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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.
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 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 lots of it around as well, so it's a great deal for me!
Topse, commonly referred to as 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!
Frequently Asked Questions
Topse fish, also known as Mango fish, is a small-sized fish found in sweet water. It is especially popular in Bengal, where it is used to cook a variety of delicious dishes, particularly the classic Bengali fish fry. This particular fish can be found in many freshwater habitats, including rivers, lakes, and ponds. It has a mild, sweet taste that is often sought out by chefs from the Bengal region.
In addition to the classic Bengali fish fry, it is also a popular ingredient in other Bengali recipes, such as fish curry. The fish is also often grilled or fried, and served as an accompaniment to a variety of traditional Bengali dishes. With its sweet taste, versatility, and affordability, it is no wonder why the Topse fish is so popular in Bengal.
Topse maacher fry is a classic delicacy. This is widely enjoyed in Bengali culture, especially during celebrations such as marriages. We mostly serve this fish fry as part of a larger Bengali lunch. This goes perfectly along with other classic favorites such as Macher Matha diye Moong Dal or Shobjir Dal. This dish is incredibly popular due to its unique flavor and texture. We achieve this by marinating the fish in a blend of spices before frying it. The result is a dish that is both flavorful and incredibly satisfying. The combination of spices and fried fish make for an unforgettable culinary experience that can be enjoyed by everyone.
Recipe Card
Topse Maacher Fry | Topse Fish Fry | Mango Fish Fry
- Total Time: 1 hour
- Yield: 5 People 1x
Description
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
Ingredients
- 15 Whole Topse Maach / Mango Fish
To Marinade:
- 2 Tbsp. Lemon Juice
- 1 Tsp. Turmeric Powder
- 1 Tsp. Salt
To make the Batter:
- 8 Tbsp. Gram Flour
- 2 Tbsp. Rice Flour
- 1 Tsp. Chili Powder
- 1 Tsp.Turmeric Powder
- 1 Tsp. Onion Seed / Nigella Seed / Kalo Jeera
- 1 Onion
- 1 Tbsp. Garlic Paste
- 1 Tbsp. Ginger Paste
- 5 Green Chili
- 1 Tsp. Baking Soda
- 1 Tsp. Salt (or more)
To Fry:
- 150 ml Mustard Oil / Refined Oil (as required for deep frying)
Instructions
How to clean Topse Mach
- You need to slightly open the head to discard the gill, intestine, etc.
- Cut and discard Barbels. Now cut and remove the tail.
- Open the head and remove the gill, intestine, etc.
- I have used a traditional cutter called Bonti in Bengali. You can use a sharp knife as well.
- For a better understanding of the process, please check the video.
Marination
- Coat the fish properly with 1 Tsp. Salt, 1 Tsp. Turmeric Powder, and 2 Tbsp. Lemon Juice.
- Keep the fish marinated for 30 minutes.
The batter for Topse Fish Fry
- Remove the skin of 1 Onion and grate it using a grater.
- Chop 5 Green Chillies.
- Take 8 Tbsp. Besan (gram flour) in a bowl.
- Add 2 Tbsp. Rice Flour (Chaler Aata).
- Now add 1 Tsp. Kalojire (Kalonji/ Nigella Seed).
- Add 1 Tsp. Baking Soda. 1 Tsp. Salt, 1 Tsp. Red Chili Powder, 1 Tsp. Turmeric Powder.
- Extract and add the juice of the Onion along with the juice of 1 Tbsp. each of Ginger and Garlic Paste.
- Add chopped Green Chillies as well.
- Mix using a manual Whisk.
Add 50ml water and mix. - Keep mixing to make a smooth batter without a lump.
- Add 50ml water and mix.
- Keep this mixture at room temperature for 10 minutes before using it as a batter for a fish fry.
Making Fish fry using Topse Mach
- Heat 150ml or more Mustard Oil in a pan.
- While the oil is heating, coat marinated topse match with the batter.
- It will take 3 minutes (maximum) to fry each set of fish.
- Fry 2-3 coated fish at one go depending on the size of the pan.
- Keep the flame medium all through.
- Flip the fish in between.
- Once done the coating will have a nice crisp texture and light brown color.
Strain fish fry from the oil once done. - Use a perforated bowl or kitchen towel to discard excess oil.
- Following the same process fry the remaining topse macher fry.
- Use the remaining batter to make delicious Byason-er Bora aka Besan Pakoda.
- These fritters are equally tasty and will go amazingly with a cup of tea or coffee!
Notes
- If you wish to skip the dressing and cleaning of Mango fish, ask your fishmonger to do it.
- I used 15 medium Topse Maach for this recipe of Bengali Topse Fry.
- Increase or decrease the ingredients used for making the batter based on the number of fish you are using.
- I do not advise making a paste of the onion as all you need is the juice of the onion which will be easy to extract if the onion is grated.
- If not available or if you don't prefer Mustard Oil, use any vegetable oil instead.
- To make Topse Macher fry, we use whole clean fish with the bone intact. The bone is soft and hence we just eat it, however, you can discard it while eating.
- Prep Time: 30
- Cook Time: 30
- Category: Fish, Snack
- Method: Frying
- Cuisine: Bengali
Nutrition
- Serving Size: 200g
- Calories: 304
- Sugar: 2.6g
- Sodium: 1633mg
- Fat: 15g
- Saturated Fat: 2.3g
- Carbohydrates: 13.6g
- Fiber: 2.1g
- Protein: 27.3g
- Cholesterol: 43mg
Related
Looking for other recipes like this? Try these:
Pairing
Pick any of the Dal recipes from below to serve with Topser Fry.
Looking for the Video Recipe for Topse Maach'er 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 dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Topse Fry Recipe Pin for you
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.
Nisha Ghosh says
Osadharon! Thanku debjani di.. I tried and the result was mind blowing..now it has become my husband's favr8.. it was so simple yet so delicious.. thanku n keep posting more delicaces..
Debjani says
thanks a ton Nisha for letting me know!
Joanna Hammill says
Just love this, brings back many memories - I made last night for my children- they loved it
Debjani says
Thanks for letting me know!