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Bangda fish fry
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5 from 1 vote

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
Course Starters, Street Food
Cuisine Indian, konkan, Maharstarian
Keyword Fish, Non-Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Marination 30 minutes
Total Time 1 hour
Servings 6
Calories 314kcal
Author Muktha H S


  • 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


  • 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.



Calories: 314kcal