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Crispy, golden-fried Mango Fish, a beloved Bengali delicacy. The delicate fish is coated in a light, spiced rice flour batter and fried to perfection. A perfect appetizer or side dish for a traditional Bengali meal.
For 4 servings
Marinate the Fish (15 minutes)
Prepare the Batter (5 minutes)
Crispy, golden-fried Mango Fish, a beloved Bengali delicacy. The delicate fish is coated in a light, spiced rice flour batter and fried to perfection. A perfect appetizer or side dish for a traditional Bengali meal.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 367.96 calories per serving with 28.68g of protein, it's a moderately challenging recipe perfect for appetizer or side.
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Fry the Fish (15 minutes)
Serve Immediately
Add 1/4 teaspoon of black pepper powder or a pinch of garam masala to the batter for a slightly different flavor profile.
Mix 1 tablespoon of finely chopped fresh coriander leaves into the batter for a fresh, herby note.
For a lighter coating, you can replace the besan with an equal amount of cornflour, though this will alter the traditional taste.
Topse fish is rich in high-quality protein, which is essential for muscle repair, building tissues, and overall body function.
Like many fish, Topse provides beneficial omega-3 fatty acids, which are known to support heart health, reduce inflammation, and aid in brain function.
This fish is a good source of minerals like phosphorus and calcium, which are vital for maintaining strong bones and teeth.
One serving of Topse Maach Bhaja (approximately 3 pieces) contains around 340-370 calories. The exact count can vary based on the amount of oil absorbed during frying.
While the Topse fish itself is a healthy source of protein and omega-3 fatty acids, this dish is shallow-fried, which adds a significant amount of fat and calories. It is best enjoyed in moderation as a special treat rather than a daily meal.
Topse Maach, also known as Mango Fish or Paradise Threadfin, is a small, delicate fish popular in Bengali cuisine, especially during the monsoon season. It is prized for its soft texture and subtle flavor.
Yes, while Topse is traditional, you can use other small, delicate white fish like Pabda, Parshe, or even small fillets of Bhetki (Barramundi). The cooking time may need slight adjustment.
A non-crispy batter is usually due to three reasons: the oil was not hot enough, the pan was overcrowded, or the batter was too thick. Ensure your oil is shimmering hot and fry in small batches. The rice flour in the recipe is key to achieving crispiness.
Making this in an air fryer is challenging due to the wet batter, which can drip and create a mess. For an air-fryer version, you would need to use a dry coating (like seasoned flour) instead of a wet batter. The texture will be different from the traditional fried version.
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