How to clean Topse Mach

1. You need to slightly open the head to discard the gill, intestine, etc.
2. Cut and discard Barbels. Now cut and remove the tail.
3. Open the head and remove the gill, intestine, etc.
4. I have used a traditional cutter called Bonti in Bengali. You can use a sharp knife as well.
5. For a better understanding of the process, please check the video.

Marination

1. Coat the fish properly with 1 Tsp. Salt, 1 Tsp. Turmeric Powder, and  2 Tbsp. Lemon Juice.
2. Keep the fish marinated for 30 minutes.

The batter for Topse Fish Fry

1. Remove the skin of 1 Onion and grate it using a grater. 
2. Chop 5 Green Chillies.
3. Take 8 Tbsp. Besan (gram flour) in a bowl.
4. Add 2 Tbsp. Rice Flour (Chaler Aata).
5. Now add 1 Tsp. Kalojire (Kalonji/ Nigella Seed).
6. Add 1 Tsp. Baking Soda. 1 Tsp. Salt, 1 Tsp. Red Chili Powder, 1 Tsp. Turmeric Powder.
7. Extract and add the juice of the Onion along with the juice of 1 Tbsp. each of Ginger and Garlic Paste.
8. Add chopped Green Chillies as well.
9. Mix using a manual Whisk.
   Add 50ml water and mix.
10. Keep mixing to make a smooth batter without a lump.
11. Add 50ml water and mix.
12. 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

1. Heat 150ml or more Mustard Oil in a pan.
2. While the oil is heating,  coat marinated topse match with the batter.
3.  It will take 3 minutes (maximum) to fry each set of fish.
4. Fry 2-3 coated fish at one go depending on the size of the pan.
5. Keep the flame medium all through.
6. Flip the fish in between.
7. Once done the coating will have a nice crisp texture and light brown color.
   Strain fish fry from the oil once done.
8. Use a perforated bowl or kitchen towel to discard excess oil.
9. Following the same process fry the remaining topse macher fry.
10. Use the remaining batter to make delicious Byason-er Bora aka Besan Pakoda.
11. These fritters are equally tasty and will go amazingly with a cup of tea or coffee!