One of the most common fish fritters recipe in Bengal is topse macher fry or topse macher bhaja.
Topse comes from the word Tapas which means means sage. Topse is a delicious sweet water fish from the large family of fish available in Bengal. These are small fish with a single backbone and such fish are very good for deep frying.
Topse fry is served in traditional wedding menu and even in picnics people love to have this exotic fried topse.
Topse macher fry is a favorite recipe of Bengalwhich today we will prepare with a twist so that the taste will remain in your memory for long.
Preparation time: 25 minutes
Cooking time: 15 minutes
Topse Macher Fry Ingredients
- 8 topse fish
- ¼ tsp turmeric powder
- ½ tsp of kalojeera/kalonji
- ½ tsp of ajwain
- ½ cup besan/gram flour
- 1 onion finely sliced
- Salt to taste
- Oil for deep frying
Take the topse manch then descale and clean thoroughly.
Now marinate the fish with salt and pinch of turmeric powder. If you don’t like too much fishy smell then you can add little lemon juice with it.
Take a bowl then add besan, kalojeera, ajwain,salt and turmeric powder and if you like bit spicy then add ¼ tsp of red chili powder and the sliced onion and water. If you want it to be crunchier then add 1tbsp of rice flour with besan. Make a semi thick batter. Keep aside. Now heat oil in a pan.
Coat the fish in the batter in such a way so that sliced onion stick with the fish.
Then deep fry the fish until golden brown.
Traditionally mustard oil was used to fry this fish but now people are more health conscious so you can use vegetable oil or sun flower oil or even the heart healthy canola oil to fry this fish but if you want to get the real taste use mustard oil.
You can serve this topse fry as snacks or as a starter with steamed rice, ghee and kasundi and hot green chilly. Topse macher fry is too tempting.