Bangada Fish Fry (Mackerel Fry)


Bangda Fry, also known as Mackerel Fry, is a popular and flavorful dish in Indian cuisine. Bangada fish fry is a highly tasty dish. It is an affordable source of nutrition. It has soft salty meat covered by a crispy spicy coating.

Ingredients:

  1. Mackerel (Bangda):

    • 4-6 fresh mackerel, cleaned and gutted

  2. Marination:

    • 2 tablespoons red chili powder
    • 1 tablespoon turmeric powder
    • 1 tablespoon coriander powder
    • 1 tablespoon ginger-garlic paste
    • Salt to taste
    • 1 tablespoon lemon juice

  3. Coating:

    • Rice flour or semolina (suji) for coating

    1. For Frying:

      • Oil for deep frying

    2. Garnish:

      • Chopped coriander leaves
      • Lemon wedges

    Cooking Techniques:

    1. Clean and Prepare Mackerel:

      • Wash the mackerel thoroughly and make slits on both sides. Pat them dry with a paper towel.

    2. Marinate:

      • In a bowl, mix red chili powder, turmeric powder, coriander powder, ginger-garlic paste, salt, and lemon juice to form a smooth paste.
      • Apply this marinade evenly over the mackerel, including the slits. Let it marinate for at least 30 minutes to allow the flavors to penetrate the fish.

    3. Coating:

      • Before frying, coat the marinated mackerel with rice flour or semolina. This adds a crispy texture to the fry.

    4. Deep Frying:

      • Heat oil in a deep frying pan. Once the oil is hot, carefully add the marinated and coated mackerel pieces.
      • Fry on medium heat until both sides turn golden brown and the fish is cooked through. Make sure to cook it on a medium flame to ensure the fish is cooked evenly without burning the coating.

    5. Drain Excess Oil:

      • Once fried, place the mackerel on a paper towel to absorb excess oil.

    6. Garnish and Serve:

      • Garnish with chopped coriander leaves and serve hot with lemon wedges.

    Tips:

    • Use fresh mackerel for the best flavor.
    • Adjust the spice levels according to your preference.
    • Ensure the oil is hot but not smoking before adding the mackerel to achieve a crispy texture.

    Serving Suggestions:

    Bangda Fry can be served as a standalone dish with mint chutney or as a side with rice and curry. It's a versatile dish that pairs well with various accompaniments.

    Feel free to personalize the recipe based on your preferences and experiment with additional spices or herbs. Happy cooking and writing your blog post!

    • Oil for deep frying

  5. Garnish:

    • Chopped coriander leaves
    • Lemon wedges


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