MACKEREL FISH FRY | FISH FRY | BANGDA FISH FRY

Make a small slit at the stomach and clean the mackerel fish from inside and wash thoroughly.

Make four to five quarter inch deep cuts on both sides of the fish.

Pat dry the fish with a kitchen towel.

In a bowl, add 2 tbsp ginger and garlic paste, 1 teaspoon red chilli powder, 0.5 teaspoon turmeric powder, 0.5 teaspoon coriander powder, 0.25 teaspoon carom seeds, 0.5 teaspoon salt, some freshly chopped curry leaves, and 2 tbsp lemon juice. Mix well.

If you want more crispiness, add 1 tablespoon of rice flour to the marinade.

Marinate the mackerels in the paste for 30 minutes, preferably in a refrigerator.

Heat 3 tbsp oil in a frying pan.

Place the marinated fish in the pan and fry for 3 to 4 minutes on each side on medium-high heat until golden brown and crisp.

Repeat the frying procedure for the remaining fish in small batches without overcrowding the pan.

Once done, drain the fried fish on absorbent paper and serve hot with lemon wedges.

Equipment Needed

Spice Level:

Allergens