Hi,
Let’s be honest, fried bangda fish is delicious! Crispy on the outside and tender on the inside, finely coated with a red chilli batter and coated with rawa and garnished with onions, lemons and green chillies (well, in many regions), a fried bangda fish is lip-smackingly good.
■ Ingrediants :
•Bangda ( Indian Mackerel ) 500 gms / 4 nos
make gashes on all the fishes
■ For masala paste:
•15 to 16 soaked whole red chillies ( you can use red chilli powder also but you will not get the authentic taste of restaurants )
•corainder seeds ( sabut dhaniya ) 1 ½ tsp
•carom seeds ( ajwain ) ¼ tsp
grinde in to a fine paste.
for Batter:
•corn flour ¾ cup ( for crispiness )
•refined flour ¼ cup ( for binding )
•ginger garlic paste ½ tsp
•salt 1tsp
•black salt ¼ tsp
•lemon jiuce 1 tsp
add red chilli paste ( made earlier ), make it a fine paste by adding little water.it should be in sticky consistency.
Heat oil for deep fry on medium flame
add the fish in to hot oil , make bath the fish on top with hot oil ( this will save your coating from peeling off at the time of flipping )
fry 2 minutes each side ( as fish cook fast ) delayed time causes your fish meat hard .
remove fish from pan
enjoy with your family.
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