Indian Mackerel Fry Recipe (Bangude Fry)
Mackerel fry made with fresh Indian mackerel (also known as Bangude/Bangda), 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.
Servings: 4 fried Mackerels
Calories: 325kcal
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, Bangude, 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 (optional)
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- a pinch of salt
Instructions
- Clean the mackerel by rinsing under cold water and patting dry. Make small slits on both sides to help the marinade soak in. Rub ½ teaspoon turmeric, salt, and 1 teaspoon lemon juice all over and inside the slits to remove the fishy smell from the Mackerel.
- 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. Spicy marinade for mackerel is ready.
- 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 a deeper flavor.
- Prepare the coating: For extra crispiness, mix semolina (rava), rice flour, turmeric, red chili powder, and salt. Coat the marinated fish on both sides, pressing gently so the mixture sticks, and set aside. Check the recipe video for details.
- Fry the mackerel: Heat 2-3 tablespoons of oil in a pan over medium-high heat. When hot, place the mackerel carefully. It should sizzle. Cook 3-4 minutes per side until golden and cooked through. Serve this bangude fry with steamed rice and curry.
Video
Notes
- Avoid overcrowding the pan when frying Mackerel. This will lower the oil temperature, making the fish soggy.
- Cooking mackerel fillets in a pan: Fry the fish on medium-high heat. If the pan is not hot enough, the fish coating can come out.
- 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 as you flip it.
- To check if the 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 Indian spice blend to marinate and fry any fish.
Nutrition
Calories: 325kcal | Carbohydrates: 13g | Protein: 27g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 625mg | Potassium: 58mg | Fiber: 2g | Vitamin A: 678IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 3mg