Topse fry | Mango fish fry

Topse fry | Mango fish fry is a popular starter in bengali cuisine. In the mornings of marriage ceremony, house warming parties and other get-togethers, it’s often served. Topse fish or the Mango fish is a little pricey fish that has a single delicate bone in it. It tastes awesome! Today I will share a quick recipe of Topse fry | Mango fish fry. Do try it at home

Total cooking time for Topse fry | Mango fish fry: 15 minutes

Ingredients for making Topse fry | Mango fish fry:

  • Topse fish or Mango fish – 14/16 pieces
  • Besan of chana dal – about 1.5 cups
  • Salt
  • Turmeric powder
  • Cumin powder
  • Coriander powder
  • Red chilli powder
  • A tsp of ginger – garlic paste
  • A pinch of baking soda
  • Little onion seeds or kalonji
  • Little posto dana or poppy seeds
  • Lemon juice
  • Refined oil for deep frying

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Topse fry | Mango fish fry recipe:

  • Marinate fishes with Turmeric powder, lemon juice and salt for 10 minutes
  • Take Besan,  Cumin, Coriander, red chilli powder, salt, paste of ginger – garlic, kalonji or onion seeds, poppy seeds, baking soda in a bowl with water. Mix well to form a smooth free flowing batter
  • Immerse the fishes in the batter. Coat each of the whole fish with the batter
  • Heat refined oil in a frying pan for deep frying the fishes
  • When the oil is hot enough, drop in the fishes one by one. Let the fishes get fried on one side. Flip the sides and make sure both the sides turn golden brown. Take them out of the pan
  • Serve with mustard sauce or kasundi

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