Tantalise Your Taste Buds With This Bangda Fish Fry Recipe

Here's how to make a crispy, spicy Bangda fish fry, a traditional Maharashtrian delight that promises a burst of flavour with every bite.

Published On Jun 15, 2024 | Updated On Jun 15, 2024


If you are looking for a great seafood recipe that is high on spice, and loaded with flavours, this is just what you need to try. Coming from the coastal regions of Maharashtra, the star of bangada fish fry is obviously the Bangada Fish, also known as Indian mackerel. It’s loved for its rich flavour and the fact that it’s packed with Omega-3 fatty acids, which are great for your heart. Bangda fry is a common appetiser in homes and restaurants alike and is enjoyed for its bold flavours and satisfying texture. Bangda fry is a dish that’s easy to make, delicious to eat, and healthy to boot, all in one. So, next time you’re at the fish market, pick up some Indian mackerel and give this bangada fish fry recipe a try. Whether it’s a family dinner, a special occasion, or just a craving, the Bangda Fish Fry won’t disappoint.

  1. Fresh bangda (Indian mackerel) fish, cleaned and slit
  2. 2 tsp lemon juice
  3. 1 cup rice flour
  4. 2 tsp turmeric powder
  5. 1 ½ tsp red chilli paste
  6. 1 cup oil for frying
  7. Salt to taste

  1. Start by cleaning the Bangda fish thoroughly and make slits on both sides to ensure the marinade penetrates well.
  2. Now, sprinkle some salt over the fish.
  3. Squeeze fresh lemon juice in this bangda fish recipe over the fish to add a tangy flavour.
  4. Apply a generous amount of red chilli paste to the fish. This will give it that signature spicy kick.
  5. Dust the fish with turmeric powder for its earthy flavour and colour.
  6. Let the fish sit with these bangda fish recipe ingredients for about 15-30 minutes so that the flavours meld together.
  7. Once marinated, coat the fish evenly with rice flour. This will give bangda fish fry, a fantastic crunch when fried.
  8. Pour oil into a frying pan and heat it up. You want it hot enough so that the fish sizzles as soon as it hits the pan. 
  9. Place the marinated and coated fish in the oil and fry until golden brown on both sides. The rice flour will create a crispy exterior on the mackerel fry while keeping the inside tender.
  10. After frying, let the fish rest on a paper towel to absorb any extra oil.
  11. Garnish your Bangda Fish Fry with a sprinkle of chaat masala and serve with a side of mint chutney or a simple onion salad.

  1. Always use fresh fish to make bangda fry for the best taste and texture.
  2. Don't rush the marination and give the fish time to soak up all the flavours.
  3. While making mackerel fry, keep the flame on medium to ensure even cooking without burning the exterior.
  4. Don’t overcrowd the pan, make bangda fish fry in batches if necessary.

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