Mackerel Batter Fry

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Mackerel is a sea fish which oozes out lots of oil. It is a good source of omega 3 fatty acids. While I was pursuing my higher studies in Pune, I remember these fishes to be called Bangda in Marathi and the popular preparation of Bangda was Rava fry.

Recently, when I visited a supermarket, my heart beat almost doubled when I came across a pack bearing flag of India on it. In haste, I pulled it out from a pile of different frozen fishes and saw the pack labeled Indian Mackerel. I immediately put it in my shopping cart and came back home in a hurry to report my accomplishment of the day to my husband. Seeing something from your country in a foreign land is indeed an accomplishment. But then when I planned to cook the fish, I thought of making them a batter fry. With a cup of hot tea it is a perfect accompaniment for an evening snack particularly when it is raining.

Mackerel Batter Fry

Course: Snacks/Appetizer

Cuisine: Bengali (Indian)

Preparation time: 15 minutes + marinating time

Cook time: 30 minutes

Servings: 6 pcs

Ingredients

1 cup gram flour
1/3 cup of rice flour
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
3 tablespoons of onion paste
1/2 tablespoon of garlic paste
1 tablespoon of ginger paste
2 tablespoons of lemon juice
1 tablespoon of nigella seeds/kalojeera
1 pinch Baking Soda
Oil for deep frying
1/4 cup +2 tablespoons of water
3 medium sized mackerel fishes
Salt to taste

Directions

Cut and clean the belly of the fish properly. Remove the head and tail of the fish. Run a sharp knife through the fish longitudinally to open up the fish. Remove the spine and bones and keep the fish slices aside.
Marinate the fishes with lemon juice and salt, then kept aside for 1 hour.
In a bowl, take besan, onion paste, garlic paste, ginger paste, baking soda, red chili powder, turmeric powder, nigella seeds and salt. Add water to this and make a smooth lump free batter.
Heat oil in a frying pan.Coat the marinated fishes with the batter and gently drop it in the hot oil.
Fry the both sides of the fish evenly on low medium flame until it turns golden brown in color.
Similarly fry all the fishes but remember not to overcrowd the pan.
Strain the fried fishes from oil and serve with kasundi, tomato ketchup.

Step by step instructions to prepare Mackerel batter Fry

Cut and clean the belly of the fish properly. Remove the head and tail of the fish. Run a sharp knife through the fish longitudinally to open up the fish. Remove the spine and bones and keep the fish slices aside. Marinate the fishes with lemon juice and salt, then kept aside for 1 hour.

In a bowl, take besan, onion paste, garlic paste, ginger paste, baking soda, red chili powder, turmeric powder, nigella seeds and salt.

Add water to this and make a smooth lump free batter.

Heat oil in a frying pan.Coat the marinated fishes with the batter and gently drop it in the hot oil.

Fry the both sides of the fish evenly on low medium flame until it turns golden brown in color. Similarly fry all the fishes but remember not to overcrowd the pan.

Strain the fried fishes from oil and serve with kasundi, tomato ketchup.

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