Indian Mackerel Fry Recipe

Name: Indian Mackerel Fry Recipe (Bangude Fry)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 Mackerel fish (cleaned and gutted. This Indian Mackerel fish weights 500 grams after cleaned and gutted.); 1/2 tsp turmeric powder; salt to taste; 1 tsp lemon juice; 2 tsp ginger garlic paste; 1/2 tsp turmeric powder; 2 tsp Kashmiri red chili powder; 1/2 tsp spicy red chili powder; 1 tsp coriander powder; salt to taste (We have already added salt to marinate the fish so add salt only to flavor the masala); 2-3 tsp lemon juice (or 2-3 tsp tamarind pulp); 1/2 cup fine semolina (rava/sooji); 1/4 cup rice flour (optional); 1/2 tsp Kashmiri red chili powder; 1/4 tsp turmeric powder; a pinch of salt

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Mackerel fry made with fresh Bangude (Indian mackerel), marinated in a spicy, tangy masala paste and pan-fried in coconut oil until crisp. Here's my quick and easy recipe for pan-fried mackerel that's ready in under 30 minutes with fewer ingredients.

This crispy pan-fried mackerel is known as Bangude fry or Bangda fry in Mangalore and Goa. They are perfect as a snack or with rice and curry.

two mackerel fry served on a banana leaf.

Mackerel is a popular fish in coastal regions of India. Whether it is pan-fried mackerel or a simple mackerel curry, it is always on our lunch menu at home, especially on busy weekdays.

This Mackerel fry recipe is light, crisp, and delicious. I love the spicy, tangy masala and the flaky texture, which is why mackerel fry is one of my favourites. You may also like these pan-fried mackerel recipes, like recheado mackerel and stuffed mackerel.

Love fish recipes? Try my other popular Indian fish recipes like Mangalorean fish masala fry, Andhra fish fry, Bangude pulimunchi, and Goan fish curry.

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Ingredient Notes
How to make Mackerel Fry (Step-by-Step Recipe)
Tips to make the Best Mackerel Fry
Recipe FAQs
Other Indian Fish Fry Recipes to Try!
Recipe Card
More Mangalorean Recipes to Try

Ingredient Notes

5 mackerel fish cleaned and placed on a plate. Some slits are applied on top of the fish.

Fresh Mackerel (Bangude/Bangda)

Indian Mackerel Fish is also known as “Bangude” in Tulu (Mangalorean language), and Bangda, Kajol Gouri, or Ayla, is a budget-friendly sea fish popular across Maharashtra, Goa, Karnataka, and Kerala.

For this fish fry recipe, I used fresh mackerel. You can also use frozen mackerel, thaw it, and pat it dry before marinating.

You can make this fry with other fish too, like Pomfret, Kingfish (Surmai), or Tilapia. I have shared a few tips for choosing fresh mackerel in the FAQ section.

See the recipe card at the end of the post for full ingredients, quantities, and a printable version.

individually labelled ingredients to make mackerel fry are laid out on a table.

Other Ingredients:

Spice blend: Simple everyday spices like turmeric, ginger-garlic paste, red chili powder, coriander powder, and salt are used to make the masala paste. It's the same Indian coastal spice blend we use for kingfish fry or Mangalorean rava fish fry.
Chili powder: I have used a mix of Kashmiri red chili powder and spicy red chili powder for this mackerel fry. Kashmiri chili gives a bright red color and is mild, while the spicy chili adds heat. If you don't have these, you can substitute with paprika, adjusting the quantity to your taste.
Lemon juice: It adds a tangy taste and balances the spiciness of this fish fry. Substitute lemon juice with tamarind as we did in our fish rava fry recipe.
Oil for frying: This mackerel fry tastes best when fried with coconut oil. It adds authentic coastal flavors to the fried Mackerel. 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 mackerel fish extra crispy. If you do not have rice flour, you can skip it in this recipe.

How to make Mackerel Fry (Step-by-Step Recipe)

Collage image of 4 steps showing how to make Indian mackerel fry recipe. It shows how to marinate the mackerel fish.

Step 1: Clean the mackerel by rinsing under cold water and patting dry. Make small slits on both sides to help the marinade soak in (Image 1). Rub ½ teaspoon turmeric, salt, and 1 teaspoon lemon juice all over and inside the slits to remove fishy smell from the Mackerel (Image 2).

Step 2: In a bowl, combine Kashmiri red chili powder, spicy red chili powder, turmeric, coriander powder, ginger-garlic paste, lemon juice, and salt (Image 3). Add water, a little at a time, and mix until you get a thick, spreadable paste. Spicy marinade for mackerel is ready.

Step 3: Apply the prepared marinade all over the mackerel one by one. Make sure to apply the marinade gently inside the slits (Image 4). Let them sit for at least 15 minutes, or up to 30 minutes for a deeper flavor.

Collage image of 6 steps showing how to make mangalorean mackerel fry recipe. It shows mixing the coating ingredients, coating the Mackerel with it and frying Mackerel in a pan.

Step 4: Prepare the coating for extra crispiness. On a plate, mix semolina (rava), rice flour, turmeric, red chili powder, and salt (Images 5 & 6). Coat the marinated fish on both sides, pressing gently so the mixture sticks, and set aside (Images 8 & 9). Check the recipe video for details.

Step 5: Heat 2-3 tablespoon oil in a pan over medium-high heat. When hot, place the mackerel carefully (Image 9). It should sizzle. Cook 3-4 minutes per side until golden and cooked through (Image 10). Serve this bangude fry with steamed rice and curry.

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, leaving the mackerel undercooked.
Avoid overcrowding the pan when pan-frying Mackerel. This will lower the oil temperature, making the fish soggy.
Use a wide spatula to 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 the touch, then flip.
Overcooking mackerel: 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).

Recipe FAQs

How to choose fresh Mackerel to make fish fry?

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 fresh.
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 mackerel isn't fresh.
5) The skin should be shiny and moist, not dry or with dark spots.

What goes with these crispy pan-fried mackerel?

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, onion slices, or papad on the side.
2) Grilled Vegetables - You can serve them with stir-fried bell peppers or zucchini.
3) Serve it as an appetizer with lemon wedges and onion rings.

Can you fry mackerel from frozen?

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.

How long does Mackerel take to cook?

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).

Other Indian Fish Fry Recipes to Try!

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