Bengali Cuisine: Topshe or Mango fish fry! background img
August 27, 2017

Bengali Cuisine: Topshe or Mango fish fry!

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Bengali cuisine has a rich variety of both lip-smacking vegetarian as well as non-vegetarian delicacies. Fish is a staple diet of West Bengal and one of the very popular fishes is Topshe or Mango Fish. This is an extremely tasty fish cooked in many other ways but this article will tell you how to turn a fish into a delicious snack. Move over the regular fish fry which is usually reduced to less of fish and more of flour, here is a dish that has the yummy and soft fish as well as the crispy fry.

Here’s presenting everyone’s favorite TOPSHE FRY!


  1. Topshe/Mango Fish- 4 to 6 : De-scaled, cleaned and marinated with a pinch of both salt and turmeric powder and half tsp lemon juice
  2. Ginger-garlic-chilli paste (to marinate the fish) 4/6 tsp for 4/6 fish respectively
  3. Egg- 1
  4. Besan (gram flour)- 3-5 tablespoon as per number of fish
  5. Black cumin seeds ( Kala jeera) (optional)
  6. Red chili powder- 1 tsp
  7. Poppy seed – 1tsp (optional)
  8. Mustard oil to fry
  9. Salt to taste


Take the cleaned and de-scaled fish (previously marinated with salt, turmeric, and lemon juice) and marinate it with the ginger-garlic-chilli paste and leave for 45 minutes.


In a bowl, take 3-5tbsp of besan ( gram flour), 1 egg, black cumin seeds, red chili powder and poppy seeds. Mix well. You can also add julienned onions to the batter if you want to. Add water if needed but ensure that it does not affect the consistency of the batter. Add a little salt to the batter, keeping in mind that there is salt in the fish already so you do not want it to taste too salty.

Frying –

Heat a pan and pour mustard oil in it to deep fry the fish. Dip the marinated fish inside the batter and slowly pour it into the pan and fry it on a medium or low flame to ensure the fish is cooked on the inside and does not stay raw. Once both sides are golden brown take the fish off the pan onto a plate with tissues to soak the extra oil. Garnish with some coriander, freshly chopped onions, cucumbers, and carrots. Serve with mustard sauce to dip it in and relish this wonderful dish. If you are not a big fan of mustard sauce you can even make a tomato puree by chopping a few tomatoes and frying it up in a bit of vegetable oil with ginger-garlic-chilli paste. Even coriander and chili chutney or pudina chutney would work wonders if served with this dish!

If you wish to eat it for lunch or dinner, the best or authentic way to have it is how the Bengalis eat it. With plain white basmati rice, green chili, salt, and lemon. Topshe is a fish that will never disappoint you.

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