Bangada (Kanagadatalu/Indian Mackerel) Fish Fry is a popular coastal dish known for its bold, spicy flavor and crispy texture. A double marination helps remove the strong fish smell, adds deep taste, and keeps the fish juicy inside while turning perfectly crunchy outside.
Ingredients
The Fish
- 2–3 medium Bangada (Mackerel), cleaned and slit
First Marinade (for odor removal & tenderness)
- ½ tsp turmeric powder
- 1 tbsp lemon juice or tamarind extract
- Salt – as needed
Spice Marinade
- 1 tsp ginger-garlic paste
- 2 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- ½–1 tsp garam masala / Malvani masala
- ½ tsp cumin powder
For Crunchy Coating
- 2 tbsp rice flour or semolina (rava)
For Frying
- Coconut oil (best for flavor) or regular oil
Preparation Method
Step 1: Prep the Fish
- Wash the fish well and make deep slits on both sides.
- This helps the masala go deep inside and cook evenly.
Step 2: First Marinade
- Rub salt, turmeric, and lemon juice (or tamarind) all over the fish.
- Rest for 10 minutes.
- This step reduces the strong fish smell and softens the meat.
Step 3: Apply Spice Marinade
- Mix ginger-garlic paste, red chili powder, coriander powder, garam masala, cumin powder, and a few drops of water to make a thick paste.
- Apply evenly and stuff the masala into the slits.
- Marinate for 20–30 minutes for best flavor.
Step 4: Add Crunch Layer
- Lightly coat the fish with rice flour or rava.
- Press gently so the coating sticks well and becomes crispy while frying.
Step 5: Fry the Fish
- Heat coconut oil in a flat pan on medium flame.
- Place fish gently and fry for 5–6 minutes without disturbing.
- Flip carefully and fry the other side until golden brown and crisp.
- Add a few curry leaves into the oil for a nice aroma (optional).
Step 6: Rest & Serve
- Let the fish rest for 2 minutes after frying.
- Serve hot with onion slices and lemon wedge.
Health Benefits
- Rich in Omega-3 fatty acids, supports heart and brain health.
- High in protein, helps muscle growth and body strength.
- Contains Vitamin D & B12, good for bones and immunity.
- Natural healthy fats help improve skin and provide energy.
Tips for Best Taste
- Double marination is important to remove the fishy smell.
- Coconut oil gives authentic coastal flavor.
- Fry on medium heat to avoid burning and to cook evenly.
- Do not overcrowd the pan; fry 1–2 fish at a time.
- Rice flour or rava gives the perfect crispy outer layer.
- Lemon or tamarind adds balance and enhances taste.
Serving Suggestion
Best served hot with sliced onions, lemon, and steamed rice with dal or fish curry. It also tastes great as a side dish for lunch.