Topse Fish Fry Recipe

Here Are Some Tips & A Great Recipe For Topse Fish Fry!

Bengalis are known for their love of fish. This deep love is not for a particular type of fish, since this community is head over heels in love with a plethora of fish – freshwater, saltwater and even brackish water.

The sweet-tasting Topse is a specialty that comes from the freshwaters of the state and is made into delicious rich jhols or curries or spicy jhals with a mustard sauce. But the showstopper for all Topse recipes is the signature Topse Macher Bhaja or Topse fish fry. This deep-fried delicacy is batter fried – the fish is coated in a batter of gram flour and deep fried in mustard oil.

Pair Your Topse Fish Fry Perfectly

You can whip up this fuss-free recipe in a matter of minutes for a get-together or a feast. Pair it with the spice-infused Kasundi sauce or a tartar sauce at house parties. And if you are serving this crunchy delicacy during mealtimes, nothing can be more appetizing than a steaming bowl of rice, Bhaja Mug Dal (moong dal), a Bengali speciality, and fresh Topse Fry. Squeeze a dash of Gondhoraj or kaffir lime and slurp on!

Tips to Make Crunchy Deep-Fried Fish:

When deep-frying, immerse it in hot oil. Pan-frying involves a separate technique because you cook the fish one side at a time. When the first side is brown and crunchy, flip it over and the cooked side will begin absorbing oil.

Choose a conventional heavy pot or an electric frying pan

There are two ways to deep-fry your fish. The first way is to use a heavy pot or a Dutch oven on the stovetop. If you use this method, it is imperative to keep an eye on the temperature for a deliciously crunchy fried fish. The second option is to use an electric frying pan. A convenient option, all you need to do is set the dial to the temperature you want, and the fryer’s thermostat will make the required adjustments.

Do not overcrowd

It’s best to work in small batches as the temperature of the oil drops when food is added to it. You can always reheat the fish in the oven before serving them during mealtimes. Preheat your oven to 300 degrees, and insert a metal cookie sheet. Once you are done with all the fish, put it on the cookie sheet and reheat for 2 to 3 minutes.

Add salt in the end

Season your fish with salt right at the end. Avoid adding too much salt in your batter or the flour. Table salt is a better option than kosher salt.

Avoid overcooking the fish

Once the fish is cooked, the oil will start to seep back into the food and it will stop emitting any steam. As soon as you spot that the bubbles have subsided and the sizzling has stopped, it’s a cue that the food is done. 

Do not use paper towels!

Instead of using paper napkins, place your finished fish on metal drying racks. Putting them on paper towels will result in the crust letting out steam from below that will make the bottom of the fry soggy. 

Now that you know how to perfectly make fried fish, it’s time you buy Fresh Topse Fish online from Licious. Explore our website for a range of other fresh seafood options such as Fish, Prawns and Crabs and prepare your next delicious recipe with Licious! 

Here’s how you can make this quick fish fry:

Print Recipe
Topse Fish Fry/ Mango Fish Fry
Topse Fish Fry Recipe
Prep Time 1hour 45 minutes
Cook Time 45 minutes
Prep Time 1hour 45 minutes
Cook Time 45 minutes
Topse Fish Fry Recipe
  1. 1. Marinate the fishes with lemon juice, salt and turmeric. Keep it aside for 60 minutes.
  2. Take a bowl and mix gram-flour, garlic paste, ginger paste, onion paste baking soda, red chili powder, turmeric, onion seeds and salt. Add water to form a smooth batter.
  3. Heat oil in a deep-frying pan.
  4. Coat the marinated fishes with the batter and deep-fry in the pan.
  5. Flip the sides of the fish, and fry until it turns golden-brown in color on both sides.
  6. Take it out and serve it hot with your favorite sauce or dip.
  7. Try this recipe at home and share the picture on our Licious Facebook page.


  1. Fish is my all time favorite and your recipe is really interesting.

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