Spicy Mackerel Fry

Fish is the dominant kind of protein in Bengali cuisine. Looking closely, it is a forever love-affair.

The first thing that comes to mind when anyone thinks of a Bengali is the eternal ‘maach’ and ‘bhaat’. Yes, we are a race of proud and prodigious fish- eaters. โค

Since Bengal lies in riverine area, the freshwater fish dominates our food platter than the marine catch. Hence, this is my first tryst with a salt- water fish.

So, one day i bought a couple of Indian mackerels from the fishmonger. I was excited to cook something delicious and crispy but i lacked a proper tried and tested recipe. :/ My hunt for an authentic recipe began and ended with my friend Rammohan. Hailing form Karnataka and himself an excellent cook, this is his recipe with excellent result.

spicy mackerel fry

spicy mackerel fry

The fishmonger was very helpful in cutting and cleaning the fish as per my instructions. Saved me a lot of time and labor ๐Ÿ˜‰

spicy mackerel fry

spicy mackerel fry

Here’s what I did………….

INGREDIENTS

4 nos – medium sized Indian mackerels

For marinade

1 tsp – garlic paste

1/4 tsp – garam masala (Indian spice mix )

1 tsp – chilli powder

1 ย tbsp – tamarind pulp

salt to taste

For garnishing

1 cup – onion rings

1 cup – sliced tomato

1 tsp – chopped green chilli

1 tsp – chopped coriander/ cilantro (optional)

few lemon slices or wedges to squeeze over the fried fish

For coating

3/4 cup – rice flour/ powder

For frying

2-3 tbsp – oil for pan frying

METHOD

Cut the mackerel lengthwise (not into halves, only a long slit) . Wash the fish well. Drain.

Mix together all ingredients mentioned under Marinade and coat the fish inside and outside, evenly. Cover and keep aside for an hour.

Heat oil in a iron skillet (tawa) or a non-stick pan.

While the oil heats up, spread the rice flour/ powder on a plate to coat the fish.

Take one fish at a time and coat it evenly in rice flour/ powder. Dust off the excess powder and gently lay it on the skillet.

Keep the heat to medium.

Fry till each side is crispy and golden to slightly charred. Remove the fish and drain the excess oil on a kitchen towel.

spicy mackerel fry- look at that crisp exterior !!

spicy mackerel fry- look at that crisp exterior !!

Follow the same procedure for the rest of the fishes.

spicy mackerel fry

spicy mackerel fry

Garnish with sliced tomato, onion rings, chopped green chilli, coriander(optional) and lemon slices or wedges. Squeeze or sprinkle lemon juice before serving.

Serve hot as starter or side dish or main course.

spicy mackerel fry

spicy mackerel fry

 

P.S. For best result, use a cast iron skillet to fry.

Happy cooking !! ๐Ÿ™‚

Cheers !! ๐Ÿ˜€

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About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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7 Responses to Spicy Mackerel Fry

  1. Indu says:

    This looks very good!

  2. Subhash says:

    So much of detail and minute description and with pics shows your passion and love for food, feeling hungry.

  3. Sophie33 says:

    A fab marinade, dear Andy! I love fish a lot too! What a lovely tasty dinner! ๐Ÿ™‚ Yummm!

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