Macha bhaja

In West Bengal, Tripura, Odisha, Assam and Bangladesh, fried fish or māchh bhājā is a common delicacy. Riverine fish like bhetki, topshey, aarh and pābdā , and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Odia cuisine and Assamese cuisine.[citation needed] In the process of frying it in oil, a hilsa will release additional oil. The oil mixture is valued as a flavouring agent for rice or vegetables.

Source: Wikipedia