This fish is not drenched in butter or deep fried. Being health conscious and tasty food connoisseur, I like my fish well done and in a style. You can make this your style, if you wish or bring a twist to this recipe. You are more then welcome to challenge me in any way my making this fish better or by sending in me your comments as to how you like this style or kind of fish.
I remember once discussing about this fish with one of my co-workers in my previous work place. She criticised me saying that Mackerel in America is considered more like a gutter fish. It really broke my heart. She basically made fun of Mackerel fish.
In Hindi bangada or bangude fish!!
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Mum's Spicy Mackerel(Fish fry)
Marinate the fish with spices overnight or atleast for an
1/2 tsp red chilli powder
1/4 tsp turmeric(essentials to absorb fish smell)
1/4 tsp ginger/garlic paste
salt to taste
1/2 tsp lime juice
Fish stuffing Marinade:
5-6 red chillies(cleaned stems)
2-3 garlic cloves
1/2 tblsp mustard seeds
1/2 inch ginger root cleaned and cut
1/2 tsp vinegar
Note: You will need 1/2 cup chick pea flour/gram flour(besan),salt and pepper mixed together in order to roll the fish in this flour before frying the fish. If you can't find this flour, then use multi purpose flour(Maida). Grind all the above with little water to make a fine paste. Not too watery. But enough to be able to pick up with spoon and stuff the fish inside.
Preparation: Get the fish cleaned from the fish store. You can find this fish usually in an Asian market. Make few slits on both sides of the fish. Stuff the fish with enough marinade. Don't overstuff or less stuff. Eyeball it!In a large skillet take 2 tblsp vegetable oil. Roll the fish in the gram flour mix and then fry the fish in batches. Don't over crowd them. You can have this fish as an appetizer, entree with white rice and dal! Enjoy this recipe.