Crispy Fried Indian Mackerel
Crispy fried Indian mackerel is a popular coastal Indian seafood dish, often called bangda fry.Whole or butterflied Indian mackerel is typically:Marinated with turmeric, chili powder, salt, ginger-garlic, and lemon juice or vinegarSometimes coated in semolina (rava), rice flour, or a spice paste for extra crunchShallow-fried or deep-fried until crisp outside and tender, oily, and flavorful insideIt’s especially common in Goan, Maharashtrian, Konkani, and South Indian cuisine and is usually served hot with lemon, sliced onions, rice, or curry.
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Ingredients
- 4 whole Indian mackerel cleaned and gutted, (about 8–10 ounces each)
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon kosher salt
- 1½ teaspoons Kashmiri chili powder or 1 teaspoon paprika plus ¼ teaspoon cayenne
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ½ cup fine semolina (cream of wheat)
- ¼ cup rice flour
- 4–6 tablespoons neutral oil such as canola or vegetable oil
- Lemon wedges for serving
- red onion sliced for serving
- cilantro chopped, optional
Instructions
Prepare the fish
- Rinse the cleaned mackerel briefly and pat completely dry. Make 2–3 shallow diagonal slashes on each side of every fish.
Make the marinade
- Mix the lemon juice, ginger-garlic paste, salt, chili powder, turmeric, coriander, cumin, and black pepper into a thick paste. If needed, add 1–2 teaspoons water.
Marinate
- Rub the paste over the fish, inside the cavities, and into the slashes. Cover and refrigerate for 20–30 minutes.
Prepare the coating
- Combine the semolina and rice flour on a plate. Press each fish into the mixture, coating both sides evenly. Shake off any loose coating.
Heat the oil
- Heat 4 tablespoons oil in a large cast-iron or nonstick skillet over medium heat. The oil is ready when a pinch of coating sizzles immediately.
Fry
- Working in batches if necessary, fry the fish for 4–6 minutes per side, turning carefully, until crisp, deep golden, and cooked through. Add more oil between batches if needed. The thickest part should reach 145°F.
Serve
- Drain briefly on a wire rack or paper towels. Serve immediately with lemon wedges, sliced red onion, and cilantro.
Patting the fish dry and allowing the coating to sit for 5 minutes before frying helps it adhere and become extra crisp.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 952kcal (48%)Carbohydrates: 24g (8%)Protein: 94g (188%)Fat: 50g (77%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 17gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 212mg (71%)Sodium: 983mg (43%)Potassium: 1911mg (55%)Fiber: 2g (8%)Sugar: 0.2gVitamin A: 505IU (10%)Vitamin C: 11mg (13%)Calcium: 118mg (12%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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