Topse Macher Fry | Mango Fish Fry
Topse Mach, also known as mango fish, is marinated before being dipped in gram flour batter with spices and deep-fried in the classic Bengali fish-fry recipe known as "Topse Fish Fry."
Yield: 16 pieces
Materials
- 250 gms Topse Mach (around 15 pieces)
- 1½ cup Gram Flour (Besan)
- ⅛ teaspoon Cooking Soda
- 2 cups Mustard Oil
- 1 no Onion, medium cut into 4 pieces
- 8 pods Garlic
- 1 inch Ginger
- ½ teaspoon Nigella Seeds
- Salt to taste
- 1 tablespoon Lemon Juice
Instructions
- Wash and clean all the fish and marinate with salt and half of the lemon juice. Keep aside.
- Meanwhile, take onion pieces, garlic pods, and peeled ginger in a grinder and make a smooth paste.
- Now take gram flour and add a pinch of cooking soda in it. Mix well.
- Add nigella seeds and salt in the gram flour. Combine well.
- Now add the onion-ginger-garlic paste into the flour mixture. Slowly add water and make a paste. The consistency of the paste should not be thick or runny.
- Heat oil in a wok and dip fish in batter and drop in the oil for frying.
- Fry both side until golden brown under medium heat.
- Once both sides are done, slowly take it out on a plate and similarly fry the remaining fishes.
Notes
- Consistency of the batter is the key. It should not be runny or too thick. If it's runny, add gram flour into it. If the batter is thick then add little more water to get the right consistency.
- Fry the fish under medium heat. High flame will burn the top coating of gram flour.