Description
Topse Maacher Fry is a signature Bengali fish delicacy prepared by frying Topse Fish after coating in a batter
Ingredients
- 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
Instructions
- Wash and clean whole Topse fish thoroughly. Cleaning can be done through the fish seller.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/12/How-to-make-Topse-Fry-208x300.jpg"]
[/url] - Sprinkle some Lemon Juice, Turmeric Powder and Salt over clean fishes and marinade for around 1 hour.
- 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.
- Extract Juice from Onion Paste, Ginger Paste, and Garlic paste and mix that juice with the Flour mixture.
- Add 75 ml of water to the flour mix and make a lump-free semi-thick (1 string consistency) batter.
- 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.
- This took me 2 minutes in medium flame for frying one side of the fish.
- Fry fishes from the other side too.
- Strain from Oil and soak excess oil using Kitchen tissue paper.
- Serve Topse Maacher fries hot with Rice and Bhaja Moong er Daal or enjoy it with a cup of hot tea or coffee.
[/url]- Category: Fish, Snack
- Cuisine: Bengali
