Bangda fish fry recipe with step by step photos and short video. This restaurant style crisp and shallow fried fish is one of the most loved fish fry among kids . As it tastes delicious with crisp coating and also it has just one center bone which can be easily removed while eating. 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 .
RECIPE CARD FOR BANGDA FISH FRY
Bangda Fish Fry Recipe | Mackerel Fish Fry
Ingredients
- 6 no's Bangda Fish
- 12-15 Garlic cloves
- 2 inch Ginger
- 10-12 Kokum petals
- 3 Tbsp Red Chilli Powder
- 1/2 tsp salt , for 2nd marination
- 1/2 tsp Turmeric Powder
- 2-3 Tbsp Lime Juice
- 2 Tsp Salt or as required
- 1/2 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 1/2 tsp of salt , mix well together.
- Add 1-2 tbsp 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 Tbsp 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.
Video
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.
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 1/2 tsp of salt , mix well together.
Add 1-2 tbsp 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 Tbsp 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.
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