This Mackerel fry recipe uses fresh Indian Mackerel fish marinated in a spicy and tangy masala paste and pan-fried in coconut oil until golden and crispy, all in under 30 minutes. This crispy fried mackerel is known as Bangude fry in Mangalore, India. You can serve this pan-fried Mackerel as an appetizer with any of your favorite dips or as a side dish with steamed rice and curry for a comforting Indian dinner. Here’s how to make it with step-by-step photos and a quick video tutorial.
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This Mackerel fry also known as Bangude fry is a staple in Mangalorean households. Mangalore, my hometown, is a lively port city on India's Karnataka coast and a seafood lover's paradise where fresh fish is a staple and always on the menu, whether it is fish curry or fish fry. Mackerel is a popular fish in coastal regions of India.
I love the spicy and tangy taste of this mackerel fry recipe, combined with the fried fish's flaky texture and amazing aroma. Mackerel is incredibly versatile and tastes delicious no matter which Mackerel recipes you make like Bangude Pulimunchi, Mackerel Curry, Goan Fish Curry, or Stuffed Mackerel.
About This Mangalorean Bangude Fry
In this recipe post, I am sharing how to make Mackerel fry. This is my go-to fish fry recipe, the one I learned from my family. This Indian Mackerel recipe requires a few simple ingredients and tastes delicious. This Indian fried fish is so versatile that you can use the same recipe to make any other fish fry like King fish fry or Pomfret fry.
This Mangalorean-style Mackerel fry is locally called “Bangude Fry”. Mackerel is also known as “Bangude” in Tulu (Mangalorean language). Indian Mackerel also known as Bangda, Kajol Gouri, or Ayla, is a budget-friendly sea fish popular across Maharashtra, Goa, Karnataka, and Kerala.
This Bangude fry recipe starts with marinating the Mackerel fish in a mix of turmeric, lemon juice, and salt for 15 minutes. This first marinade will help to get rid of the fishy smell of Mackerel. The second marination for bangude fry is spicy and tangy masala paste. Then the marinated fish is coated with rava or semolina for extra crispy crust and pan-fried with coconut oil.
You may also like these other popular fried fish recipes from this website:
- Mangalorean Rava Fish Fry
- Mangalorean Fish Masala Fry
- Goan Stuffed Mackerel
- Andhra Fish Fry
- Goan King Fish Fry
- Recheado Mackerel
Ingredient Notes
This delicious Mangalorean mackerel fry is made with simple ingredients easily available in Indian kitchen pantry. It is made with Indian Mackerel fish marinated with a simple coastal spice blend like turmeric, ginger-garlic paste, red chili powder, coriander powder, and salt. Semolina gives this fish fry a crispy exterior. Here’s what you will need to make the bangude fry recipe.
- Mackerel (Bangude/Bangda) - I have used fresh Indian Mackerels for this fish fry recipe. You can also use frozen Mackerels. Thaw it properly and pat it dry before marinating it. You can use any fish for making this fish fry like Pomfret, Kingfish (Surmai), or Tilapia. I have given a few tips for choosing fresh Mackerel in Frequently Asked Questions.
- Spice blend - Simple spices like turmeric, ginger-garlic paste, red chili powder, coriander powder, and salt are used to make masala paste that enhances the taste of fried Mackerel.
- Chili powder - I have used a combination of Kashmiri red chili powder and spicy red chili powder for this Mackerel fry recipe. Kashmiri red chili powder gives a bright red color to the fish fry masala and is less spicy. On the other hand, spicy red chili powder makes fish fry spicy. If you do not have them substitute with paprika but then add it as per taste.
- Lemon juice - Add a tangy taste and balance the spiciness of this Bangude fry. Substitute lemon juice with tamarind or lime juice in the same quantity.
- Oil for frying - This Mangalorean bangude fry tastes best when fried with coconut oil. It adds authentic coastal flavors to the fried Mackerel. However, you can use any oil that does not have a strong smell and has a high smoke point like vegetable oil.
- Coating - For the extra crispy coating, I used a combination of fine semolina (rava or sooji) and rice flour. Rice flour makes the fried fish extra crispy. However, if you do not have rice flour you can skip it in this recipe.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Mangalorean Mackerel Fry (Step-by-Step)
1) Clean and prepare the mackerel - Rinse the fish under cold water and pat them dry with paper towels. With a sharp knife make small slits on both sides. It will help the fish to absorb the marinade flavors better. Apply ½ teaspoon turmeric, salt, and 1 teaspoon of lemon juice all over and inside the slits. It will remove the fishy smell from mackerels.
2) Make the (spicy masala paste) marinade - In a bowl, combine Kashmiri red chili powder, spicy red chili powder, turmeric, coriander powder, ginger-garlic paste, lemon juice, and salt. Add water a little at a time and mix until you get a thick spreadable paste.
3) Marinate the mackerel - Apply the prepared marinade all over the mackerel one by one. Make sure to apply the marinade gently inside the slits. Let them sit for at least 15 minutes, or up to 30 minutes for deeper flavor.
4) Prepare the coating - This will create an extra crispy layer while frying the fish. On a medium-sized plate, combine semolina (rava or sooji), rice flour, turmeric, red chili powder, and salt. Place the marinated fish one by one onto the prepared mixture. Gently press the fish to make sure the coating sticks to it. Flip the fish and coat the other side as well. Set it aside on a plate. You can watch the video on the recipe card for more details.
5) For Mackerel fry - Heat 2-3 tablespoon of oil in a frying pan over medium-high heat. Once the oil is shimmering, carefully place the mackerel in the pan. You will hear a sizzling sound. Do not move the fish for 2 minutes. Cook for 3-4 minutes per side or until golden brown and cooked through. Indian Mackerel fry is ready to serve. Serve this bangude fry as a side dish with steamed rice and curry for a comforting Indian meal.
Tips to make the Best Mackerel Fry
- Ensure your pan is medium-hot for the fish fry. If the pan is not hot enough, the fish's coating will dissolve in the oil. On the other hand, if the pan is too hot, the coating will burn quickly, resulting in undercooked fish.
- Avoid overcrowding the pan when pan-frying Mackerel. This will lower the oil temperature and make the fish soggy.
- Use a wide spatula to gently flip the fish. Wait until the fish is cooked halfway through. Don't try to flip the fish too early, as it will break apart easily. Wait until the bottom of the fish is golden brown and slightly firm to touch.
- Overcooking mackerels: Mackerel cooks quickly, and overcooking can result in dry, rubbery flesh. Cook the fish for short durations over medium-high heat. Look for the flesh to turn opaque and slightly golden brown. Use a food thermometer to check for internal temperature (145°F/63°C for safe consumption).
Frequently Asked Questions
1) Look at the fish’s eyes: They should be bright and clear, not cloudy or dull.
2) Gently press the fish. It should feel firm and spring back. If your finger leaves a dent, it's not the freshest.
3) Fresh fish shouldn't smell too fishy. A mild, clean scent is what you're looking for.
4) Check the gills. Lift the gill flap. They should be a vibrant red. Brown or gray gills mean the fish isn't fresh.
5) The skin should be shiny and moist, not dry or with dark spots.
Mackerel fry is a versatile dish that can be enjoyed in many ways. Here are a few ideas to make your meal even better.
1) Traditionally, we serve this Indian mackerel fry as a side dish with steamed rice and dal or any curry. You can serve a lemon wedge and onion slices.
2) Grilled Vegetables - You can serve it with stir-fried bell peppers or zucchini.
3) Serve it as an appetizer with lemon wedges and onion rings.
Yes, you can fry mackerel from frozen. Frying frozen fish can cause oil splattering, so use a lid to protect yourself from hot oil. Thaw them properly before marinating.
If you are pan-frying the Mackerel, fry the fish for 3-4 minutes per side, or until it is golden brown and opaque throughout (until the internal temperature reaches 145°F (63°C).
More Mangalorean recipes that you might like
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Recipe Card
Indian Mackerel Fry Recipe (Mangalorean Bangude Fry)
Equipment
- 1 Heavy bottom pan or Tawa (iron skillet)
Ingredients
To marinate the fish
- 4 Mackerel fish (cleaned and gutted. This Indian Mackerel fish weights 500 grams after cleaned and gutted.) (also known as Bangda, or Ayla),
- ½ teaspoon turmeric powder
- salt to taste
- 1 teaspoon lemon juice
For the spice blend
- 2 teaspoon ginger garlic paste
- ½ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon spicy red chili powder
- 1 teaspoon coriander powder
- salt to taste We have already added salt to marinate the fish so add salt only to flavor the masala
- 2-3 teaspoon lemon juice or 2-3 teaspoon tamarind pulp
For the coating
- ½ cup fine semolina rava/sooji
- ¼ cup rice flour
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- a pinch of salt
Instructions
- Rinse Mackerels under cold water and pat them dry with paper towels. With a sharp knife make small slits on both sides. It will help the fish to absorb the marinade flavors better. Apply ½ teaspoon turmeric, salt, and 1 teaspoon of lemon juice all over and inside the slits. It will remove the fishy smell from mackerels.
- Make the marinade: In a bowl, combine Kashmiri red chili powder, spicy red chili powder, turmeric, coriander powder, ginger-garlic paste, lemon juice, and salt. Add water a little at a time and mix until you get a thick spreadable paste. Taste and adjust the seasoning.
- Marinate the mackerel: Apply the prepared marinade all over the mackerel one by one. Make sure to apply the marinade gently inside the slits. Let them sit for at least 15 minutes, or up to 30 minutes for deeper flavor.
- Prepare the coating: This will create an extra crispy layer while frying the mackerel. To make this - on a medium-sized plate, combine semolina (rava or sooji), rice flour, turmeric, red chili powder, and salt. Place the marinated fish one by one onto the prepared mixture. Gently press the fish to make sure the coating sticks to it. Flip the fish and coat the other side as well. Set it aside on a plate. You can watch the video on the recipe card for more details.
- Fry the mackerel: Heat 2-3 tablespoon of oil in a frying pan over medium-high heat. Once the oil is shimmering, carefully place the mackerel in the pan. You will hear sizzling sound. Do not move the fish for 2 minutes. Cook for 3-4 minutes per side, or until golden brown and cooked through. Indian Mackerel fry is ready to serve. Serve this Mangalorean bangude fry as a side dish with steamed rice and curry for a comforting Indian meal.
Video
Notes
- Avoid overcrowding the pan when frying Mackerel. This will lower the oil temperature and make the fish soggy.
- Cooking mackerel fillets in a pan - Fry the fish on medium-high heat. If the pan is not hot enough the coating of the fish comes out in the oil.
- Once you place the fish to fry in the pan, let it cook for 2 minutes undisturbed. Then flip it and cook on the other side. This will ensure that the masala doesn’t come off from the fish while you fry it.
- To check if mackerel is cooked properly, check the slits in the thickest part of the fish – the flesh should be moist and firm but slightly opaque.
- You can use this versatile spice blend to marinate and fry any fish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
John Pereira
This Mackerel fish fry recipe in one word : YUM!!!
Preeti
Thanks. Glad you liked it.