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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fried bangda fish (mackerel). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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. Bangda fish is full of meats and has bones which can easily be removed.

Fried Bangda fish (Mackerel) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Fried Bangda fish (Mackerel) is something which I’ve loved my entire life.

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

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

Heat the remaining oil in a large non-stick frying pan over a medium-high heat. Season the mackerel fillets on both sides with salt and pepper and add the fish to the pan, skin-side down (you may need. Learn how to fry Bangda fish at home in quick and easy way with Chef Varun Inamdar. This fish fry recipe uses mackerel.

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

Bangda fry is crispy fish fry made from marinating Mackerel fish with Indian spices. It taste amazing and it's a wonderful treat for sea food lovers. So watch and learn how to make Bangda Fish Fry at home only on Get Curried. These fish have thin dark longitudinal bands on the upper part of the body, which may be golden on fresh specimens. There is also a black spot on the body near the lower margin of the pectoral fin.

So that is going to wrap this up with this exceptional food fried bangda fish (mackerel) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!