How to make crispy topse mach bhaja/Mango fish fry
I am not a fish lover that too topse. I used to take mainly rohu and katla since my childhood, but once I was invited in my relatives’ house, and was served topse fry. As it was a new fish for me I was hesitating to take the fish, but at last I was forced to take the fish by them. But it was amazing; the fish was fried so nicely, that I fell in love of topse that day onwards. It is sweet water, small fish having a tiny bone in the center, and rest is soft flesh.
Many was to fry Topse, you can make a thick batter to thick coat the fishes, here I will give a thin coat, so that the skin of the fishes will become crispy, and no doubt… mouth- watering.
|Author: Abhijit Mukhopadhyay|
|Level of cooking: Easy|
|Preparation time: 20 minutes|
|Cooking time: 15 minutes|
|Total time: 35 minutes|
Ingredients for making Topse fry:
- Topse fish or Mango fish – 8 pieces
- Besan /Bengal gram flour – 1/2 cup
- Rice floor-1 tsp
- Turmeric powder-1/2 tsp
- Coriander powder-1/2 tsp
- Red chilli powder-1/4tsp
- Cumin powder-1/2 tsp
- Ginger – garlic paste-1 tsp
- A pinch of baking soda
- Lemon juice
- Mustard oil for deep frying
- Salt to taste
How to make crispy topse mach bhaja:
First clean and wash thoroughly the fishes with enough water.
Rub the fishes with turmeric powder, lemon juice and salt for 10 minutes
Take Besan,rice flour, Cumin, Coriander and red chilli powder, salt, paste of ginger – garlic, baking soda in a bowl with water. Mix well to make a free flowing batter.
Dip the fishes in the batter. Coat each of the whole fish properly
Take a hard bottomed pan or karai, heat oil in the smoking point, and then make it low.
Now drop in the fishes one by one. Let the fishes get fired on one side for around 2-3 minutes. Then flip the fishes other sides and fry till it turns golden brown.
Take them out of the pan and switch off the oven.
Serve with hot rice accompanying with dal.