Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, fried bangda fish (mackerel). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Fried Bangda fish (Mackerel) is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Fried Bangda fish (Mackerel) is something that I have loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Fried Bangda fish (Mackerel):

1. Make ready 1 Mackerel Bangda /
2. Take 3/4 tsp Chilli powder & nbsp ;
3. Prepare 1/3 tsp Salt
4. Get 1/6 tsp Turmeric haldi powder /
5. Prepare 1/4 Lime
6. Get 4 - 5 tbsps Veg Oil for frying

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

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