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
Servings 5 People
Calories 304kcal
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
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
