Topse Maach Bhaja

Instructions

1. 1

   Marinate the Fish (15 minutes)

   • Gently rinse the cleaned Topse fish and pat them completely dry with paper towels. This is crucial for the marinade and batter to adhere properly.
   • In a mixing bowl, combine the fish with ginger paste, garlic paste, lemon juice, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 0.5 tsp salt.
   • Carefully rub the marinade onto each fish, ensuring they are evenly coated inside and out.
   • Let the fish marinate for at least 15 minutes at room temperature.
2. 2

   Prepare the Batter (5 minutes)

   • While the fish is marinating, prepare the batter. In a separate bowl, whisk together the besan, rice flour, kalonji, the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.5 tsp salt.
   • Gradually pour in about 0.75 cup of water, whisking continuously to create a smooth, lump-free batter.
   • The ideal consistency is similar to that of a pancake batter – thick enough to coat the back of a spoon but still runny enough to drip off slowly. Adjust with a little more water or flour if needed.
   • Let the batter rest for 5-10 minutes.
3. 3

   Fry the Fish (15 minutes)

   • Heat mustard oil in a kadai or a wide, heavy-bottomed pan over medium-high heat. To check if the oil is ready, drop a small amount of batter into it; if it sizzles and rises to the surface immediately, the oil is at the right temperature.
   • Take one marinated fish, dip it into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off for a second.
   • Gently slide the battered fish into the hot oil. Fry in batches of 3-4, avoiding overcrowding the pan, which can lower the oil temperature and result in soggy fish.
   • Fry for about 3-4 minutes on one side until golden brown and crisp. Carefully flip and fry for another 3-4 minutes on the other side.
   • Once both sides are perfectly golden and crispy, remove the fish with a slotted spoon and place them on a wire rack to drain excess oil. This helps maintain crispiness.
4. 4

   Serve Immediately

   • Topse Maach Bhaja is best enjoyed hot and crispy.
   • Serve immediately as an appetizer with a side of kasundi (Bengali mustard sauce), sliced onions, and a wedge of lemon.