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Topse Maacher Fry | Topse Fish Fry | Mango Fish Fry


Topse Maacher Fry is a signature Bengali fish delicacy prepared by frying Topse Fish after coating in a batter


  • Whole Topse Maach / Mango Fish: 6-8

To Marinade:

  • Lemon Juice: 2 Tbsp.
  • Turmeric Powder: 1/2 Tsp.
  • Salt: 1/2 Tsp.

To make the Batter:

  • Gram Flour: 8 Tbsp.
  • Rice Flour: 2 Tbsp.
  • Kashmiri Chili Powder: 1 Tsp.
  • Turmeric Powder: 1/2 Tsp.
  • Onion Seed / Nigella Seed / Kalo Jeera: 1 Tsp.
  • Onion Paste: 2 Tbsp.
  • Garlic Paste: 1 Tsp.
  • Ginger Paste: 1 Tsp.
  • Green Chili: 3-4
  • Baking Soda: a pinch
  • Salt: 1/2 Tsp. (or more)

To Fry:

  • Mustard Oil / Refined Oil: as required for deep frying


  1. Wash and clean whole Topse fish thoroughly. Cleaning can be done through the fish seller.
  2. [url href=""]%How to make Topse Fry %Debjanir Rannaghar[/url]
  3. Sprinkle some Lemon Juice, Turmeric Powder and Salt over clean fishes and marinade for around 1 hour.
  4. Now take Gram Flour, Rice Flour, Kashmiri Chili Powder: 1 Tsp, Turmeric Powder, Onion Seed, Baking Soda and Salt in a blow and mix properly.
  5. Extract Juice from Onion Paste, Ginger Paste, and Garlic paste and mix that juice with the Flour mixture.
  6. Add 75 ml of water to the flour mix and make a lump-free semi-thick (1 string consistency) batter.
  7. Now heat Oil in a wok and coat each marinated fish with the batter and fry one by one in medium flame until the fish turned golden brown by the outer coat.
  8. This took me 2 minutes in medium flame for frying one side of the fish.
  9. Fry fishes from the other side too.
  10. Strain from Oil and soak excess oil using Kitchen tissue paper.
  11. Serve Topse Maacher fries hot with Rice and Bhaja Moong er Daal or enjoy it with a cup of hot tea or coffee.
  • Category: Fish, Snack
  • Cuisine: Bengali
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