Fried Bangda fish (Mackerel)
Fried Bangda fish (Mackerel)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, fried bangda fish (mackerel). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Fried Bangda fish (Mackerel) is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Fried Bangda fish (Mackerel) is something which I have loved my whole life.

Learn how to fry Bangda fish at home in quick and easy way with Chef Varun Inamdar Bangda fry is a crispy fish fry dish made from marinating Mackerel fish. Mackerel fish fry recipe Indian style is very easy. You can read the full recipe with step by step instructions, how to fry bangda fish on a tawa with spices.

To begin with this recipe, we must first prepare a few ingredients. You can have fried bangda fish (mackerel) using 6 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Fried Bangda fish (Mackerel):
  1. Prepare 1 Mackerel Bangda /
  2. Take 3/4 tsp Chilli powder & nbsp ;
  3. Make ready 1/3 tsp Salt
  4. Make ready 1/6 tsp Turmeric haldi powder /
  5. Prepare 1/4 Lime
  6. Take 4 - 5 tbsps Veg Oil for frying

This fish fry recipe uses mackerel. Roll the fish in rice powder and shallow fry in small batches, without overcrowding the pan, for two to three minutes. Turn the fish, dribble some more oil and continue to cook on medium heat for two minutes or till the mackerels are. Traditionally, fried fish is made very spicy and had with steamed rice and gravy.

Steps to make Fried Bangda fish (Mackerel):
  1. When you buy the fish, ask the fish seller to remove the guts but not cut the fish into pieces
  2. Wash the fish when you get home and clean out the cavity from where the guts were removed. If you find eggs, keep them aside and fry with the fish for half the time.
  3. If you are using frozen fish, you can de-frost by soaking in water. Make sure to add a couple of teaspoons of salt to the water otherwise the fish cells will burst due to osmotic pressure (this applies to salt water / sea fish only). The inside of the frozen fish should come down to room temperature after de-frosting otherwise it may not cook near the bone.
  4. Place the fish, chilli powder, salt and turmeric on a plate. Make cuts on both sides of the fish using a plain edged knife (not serrated).
  5. Squeeze 1/4 lime on the powdered spices and salt and mix into a thick paste. Insert the paste into the cuts made on the fish and all over it. Be careful not to make the paste too watery otherwise it will be difficult to coat the fish.
  6. Allow the fish to rest for 10 min.
  7. In the meantime take a pan and heat 4 - 5 tbsp of oil (depending on size of the pan). The fish must be half immersed in the oil. If the fish is plump, you may need extra oil otherwise it may not cook near the bone. The oil should be almost smoking hot but not smoking. Once desired temperature is reached, lower the flame to medium low and wait for a couple of minutes. The oil should not be smoking.
  8. Place the fish on the pan and fry on both sides for approx. 2 - 3 min each side. The timing and heat is crucial. Over-frying will make the fish dry but you don't want to under-fry it either. All this depends on the size of fish, oil and heat profile. You may also need extra time if you are cooking a frozen fish which may not have come to room temperature after de-frosting. so it needs some trial and error.
  9. After cooking, remove the fish off the pan and allow it to rest for 2 min and then enjoy.
  10. Surmai (king) fish can also be fried in a similar style

Fried mackerels can also be had as a snack with a dip or a chutney. Fish large in size are exported. Please note that unlike the fish market where the cutting happens on the whole Curry cut: Meat is chopped into small pieces which are ready to cook, either for preparing curry or to be fried. Pan-ready and readied to be fried as a whole in case of medium size fish.. Indian Mackerel (bangda) Fish Tawa Fry, Grilled Mackerel Fillets Spelled The Cauliflower, Trout Eggs Divine Indian Mackerel (bangda) fish Tawa fryhassanchef. fish, coriander powder, lemon juice Fried Horse Mackerel With Tomato RiceFood From Portugal. rice, all purpose flour, mackerel.

So that is going to wrap this up for this special food fried bangda fish (mackerel) recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this site in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this page becomes “the place to be” when it comes to fried bangda fish (mackerel) cooking. Go on get cooking!