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    Home » Recipes » Non Vegetarian » Bangda fish fry|Mackerel fish fry recipe

    Bangda fish fry|Mackerel fish fry recipe

    Published : May 4,2020 | Last Updated On : May 4, 2021 by Muktha

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    Bangda fish fry recipe with step by step photos and short video. Bangda Fish fry is a tasty, restaurant style crisp , shallow fish fry prepared with Indian Mackerel fish

    This restaurant style crisp and shallow fried fish is one of the most loved fish fry , among kids . It tastes delicious with crisp coating and also it has just one center bone which can be easily removed while eating.

    Jump to:
    • About this recipe
    • Step by step directions to make Bangda Fish Fry
    • Recipe Card
    How to make chettinad style fish fr... x

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    How to make chettinad style fish fry | Chettinad meen fry @Palate's Desire

    About this recipe

    Indian mackerel fish is popularly known as Bangda or Ayala or Kajol Gouri in different regions of India.

    This Mackerel Fish fry is a Maharastrian Style , Bangda fish fry . Hence to bring those well balanced flavours of Maharashtra cuisine , I have used Kokum petals in this recipe. A unique taste and flavors comes to this fish by adding kokum petals into marination. If you don't have kokum petals , alternatively you can add tamarind paste for marination. Apart from Kokum petals rest all other are basic ingredients like rice flour , ginger , garlic , red chili powder, salt and lime juice. Also for a variation in the recipe you can also use fine rava / semolina for coating instead of Rice flour.

    Mackerel species are rich in omega-3 fatty acids, as well as high levels of vitamin B12 . Also they contain minerals like selenium, magnesium and iron. Along with 230 calories per filet – an average of 100 grams – there are also 21 grams of protein, representing roughly 40% of your daily required intake. Hence a very good option for all who plans to loose weight.

    Well , though I love fish I don't cook frequently because of nonavailability of fresh fish many a times. But I never miss a chance to cook whenever I find good fresh fishes in market. If you are interested in few more fish recipes , you can find them below .

    • Fish Curry | Mangalore Meen Gassi
    • Amritsari fish fry
    • Chettinad Style Fish Fry

    Step by step directions to make Bangda Fish Fry

    Make a small slit at the stomach and clean the mackerel from inside and wash thoroughly. Now make four to five quarter inch deep cuts on both the sides.

    Soak kokum petals in half a cup of warm water for fifteen minutes., crush slightly, strain and keep aside.

    Bangda Fish Fry

    Rub salt and lemon juice on fish and keep aside for 20 - 30 minutes. 

    In a blender , add garlic , ginger and kokum pulp .

    Blend everything to paste.

    To this add red chili powder and ½ teaspoon of salt , mix well together.

    Add 1-2 tablespoon of soaked water and mix together to form a paste .

    Now marinate mackerels in this paste for  30 - 60 minutes , preferably in a refrigerator.

    Roll the fish in rice flour.

    Heat 2-3 tablespoon of oil in a frying pan , add rice flour coated fish and shallow fry for 3 - 4 minutes . 

    Turn the fish, drizzle some oil , if needed . Continue to cook on medium heat for 3-5  minutes or till the mackerels are light brown and crisp.

    Repeat the same procedure for remaining fishes. Fry in small batches, without over crowding the pan. Drain onto an absorbent paper.

    Serve hot garnished with lemon wedges.

    Recipe Card

    Bangda fish fry

    Bangda Fish Fry Recipe | Mackerel Fish Fry

    Bangda Fish Fry is a easy to make tasty, restaurant style crisp , shallow fried fish made with Indian Mackerel Fish
    5 from 1 vote
    Print Pin Rate
    Course: Starters, Street Food
    Cuisine: Indian, konkan, Maharstarian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Marination: 30 minutes
    Total Time: 1 hour
    Servings : 6
    Calories / Serving : 314
    Author: Muktha H S

    Ingredients 

    • 6 no's Bangda Fish
    • 12-15 Garlic cloves
    • 2 inch Ginger
    • 10-12 Kokum petals
    • 3 tablespoon Red Chilli Powder
    • ½ teaspoon salt , for 2nd marination
    • ½ teaspoon Turmeric Powder
    • 2-3 tablespoon Lime Juice
    • 2 teaspoon Salt or as required
    • ½ cup Rice flour or as required
    • Oil as required for shallow frying

    Instructions

    • Make a small slit at the stomach and clean the mackerel from inside and wash thoroughly.
    • Soak kokum petals in half a cup of warm water for fifteen minutes., crush slightly, strain and keep aside.
    • Make four to five quarter inch deep cuts on both the sides of fish, rub salt and lemon juice on fish and keep aside for 20 - 30 minutes.
    • In a blender , add garlic , ginger and kokum pulp and blend everything to smooth paste.
    • To this add red chili powder and ½ teaspoon of salt , mix well together.
    • Add 1-2 tablespoon of soaked water and mix together to form a paste .
    • Now marinate mackerels in this paste for  30 - 60 minutes , preferably in a refrigerator.
    • Heat 2-3 tablespoon of oil in a frying pan.
    • Roll the fish in rice flour and shallow fry for 3 - 4 minutes .
    • Turn the fish, drizzle some oil and continue to cook on medium heat for 3-5  minutes or till the mackerels are light brown and crisp.
    • Repeat the same procedure for remaining fishes. Fry in small batches, without over crowding the pan.
    • Drain onto an absorbent paper.
    • Serve hot garnished with lemon wedges.

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    Muktha-about-me

    Hi ! I'm Muktha , Blogger , Nutrition Advisor & Recipe Creator behind Palate's Desire . I share tried & tested everyday meal recipes for healthy living and occasional indulgence. Palate's Desire helps even a novice to cook like a pro. Happy Cooking...! Read More about me →

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