This Mackerel fry recipe gives you a perfectly crispy and flavorful fish fry. It is made with Mackerel fish (Bangda), pan-fried to perfection with a golden, spiced crust, all in under 30 minutes. Bangude fry is a classic Mangalorean dish served as an appetizer with your favorite dip or side dish with rice and curry. Let’s see how to make this crispy fried mackerel recipe easily at home with step-by-step photos and a quick video tutorial.
This mackerel fry is made with Indian mackerel marinated in a spicy and tangy masala paste and then pan-fried to crispy perfection. This fish fry recipe covers all the possible problems and their solutions to make perfectly fried fish. Mackerel, known as Bangude in Tulu (Mangalorean language), is a popular fish in coastal regions of India.
I love the spicy and tangy masala, combined with the flaky texture of mackerel fry. It's delicious. Mackerel is indeed a versatile fish that can be enjoyed in various ways, such as fish fry, Bangude Pulimunchi, or Mackerel Curry. Other fish fry recipes you might like are Andhra Fish Fry, Manglorean Fish Fry, and Mangalorean Fish Masala Fry.
About Bangude Fry
Mackerel also known as Bangda, Anjal, or Ayla, is a budget-friendly sea fish popular across Maharashtra, Goa, Karnataka, and Kerala. It's also incredibly nutritious, packed with omega-3 fatty acids, protein, and essential vitamins and minerals.
This Bangude fry recipe starts with marinating the Mackerel fish in a mix of turmeric, lemon juice, and salt for 15 minutes. This will help to get rid of the fishy smell. The second marination is with spicy and tangy paste. Then the fish is fried in a pan with coconut oil.
This results in crispy, golden-brown seared mackerel that readily absorbs the flavors of the marinade and spice blend due to its delicate flesh. The fish is cooked evenly and retains its moisture, resulting in a tender and juicy bite.
Ingredients for Mackerel Fry
- Fresh mackerel fish - Choose mackerel that are firm to the touch and have bright, clear eyes, and the gills should be dark red.
- Spice blend - Simple spice blend made with turmeric, ginger-garlic paste, red chili powder, coriander powder, and salt.
- Chili powder - I have used a combination of Kashmiri red chili powder and spicy red chili powder. Kashmiri red chili powder gives a bright red color to it (is less spicy) and spicy red chili powder makes it spicy. If you do not have them substitute with paprika.
- Lemon juice - Adds a tangy taste and balances the spiciness. Substitute tamarind or lime juice.
- Oil for frying - I used coconut oil but you can use any vegetable oil (that does not have a strong smell). Coconut oil gives a very nice aroma and flavor to fried fish.
- Coating - For the coating, I used fine semolina (rava or sooji) and rice flour. If you do not have rice flour you can skip it. The coating creates a crispy exterior.
How to make Mackerel Fry (Bangude Fry) with Step by Step Instructions with Photos)
- 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.
- 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.
- 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 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.
- 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.
Tips to make the Best Mackerel Fry
Frying fish is challenging sometimes. You can experience issues like masala dissolving in oil or fish sticking to the pan, among other things. Here are the problems you can face while frying mackerel and their solutions.
1) Sticking and tearing while pan-frying Mackerel fish
Mackerel's tender flesh can stick to the pan, leading to tearing and falling apart during flipping. To prevent this try the following tips:
- Ensure your pan is hot. If the pan is not hot enough the coating of the fish dissolves in the oil.
- Pat the fish dry completely to remove excess moisture before marinating.
- Avoid overcrowding the pan when pan-frying Mackerel. This will lower the oil temperature and make the fish soggy.
- Use a wide spatula for gentle flipping. 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 is golden brown and slightly firm to touch.
- Consider dusting the fillets with flour or semolina for a crispy, non-stick coating.
2) 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).
3) Splattering of oil
Since mackerel has a high moisture content, the oil will splatter and cause burns. Pat the fish dry thoroughly before marinating. Lower the heat slightly, if the oil is spattering excessively or use a lid to protect from splatters.
Frequently Asked Questions
Mackerel fry is a versatile dish that can be enjoyed in many ways. Here are a few ideas to elevate your meal:
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) Mashed potatoes or potato wedges.
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. Also, the cooking time for a frozen mackerel will be a little longer (like additional 2-3 minutes on each side).
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).
Mackerel being an oily fish has a strong fishy smell. It has a mild, slightly sweet, and salty flavor.
More seafood recipes that you might like
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Mackerel Fry Recipe (Bangude Fry)
Equipment
- 1 Heavy bottom pan or Tawa (iron skillet)
Ingredients
To marinate the fish
- 4 Mackerel fish (also known as Bangda, Anjal or Ayla), Cleaned and gutted. It weights 500 grams after cleaned and gutted.
- 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
- 1 teaspoon garam masala powder optional
- 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
- Clean and prepare the mackerel - Rinse them 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.
- 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. Serve immediately with your favorite sides, such as rice, curry, salad, and lemon wedges.
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 the spice blend to marinate and fry any fish.
John Pereira
This Mackerel fish fry recipe in one word : YUM!!!
Preeti
Thanks. Glad you liked it.