Indian Mackerel Fry Recipe (Mangalorean Bangude Fry)
This Mackerel fry recipe combines fresh Indian Mackerel fish (Bangude/Bangda), marinated in a spicy and tangy masala paste, and pan-fried until golden and crispy, all in under 30 minutes. This Bangude fry can be served as an appetizer with any of your favorite dip or as a side dish with steamed rice and curry for a comforting Indian lunch or dinner.
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, 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
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