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Crispy, golden-fried mackerel coated in a spicy marinade and a crunchy semolina crust. This Maharashtrian coastal classic is a seafood lover's delight, ready in under 30 minutes.
Prepare and Marinate the Fish
Prepare the Coating
Coat the Fish
Shallow-Fry the Fish
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Crispy, golden-fried mackerel coated in a spicy marinade and a crunchy semolina crust. This Maharashtrian coastal classic is a seafood lover's delight, ready in under 30 minutes.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 469.09 calories per serving with 28.62g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Serve Hot
This recipe works well with other firm-fleshed fish like pomfret (paplet), kingfish (surmai), or even sardines (tarli).
For a lower-oil version, spray the coated fish with a little oil and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, or air fry at 180°C (360°F) for 12-15 minutes until golden and cooked through.
Add 1 teaspoon of coriander powder and 1/2 teaspoon of cumin powder to the marinade for a more complex flavor profile.
Mackerel is an excellent source of Omega-3 fatty acids (EPA and DHA), which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
This dish provides high-quality protein from the mackerel, which is essential for building and repairing tissues, muscle growth, and overall body function.
Mackerel is one of the few natural food sources of Vitamin D, vital for bone health and immune function. It is also packed with Vitamin B12, which supports nerve function and the formation of red blood cells.
A single serving of Bangda Rava Fry (one medium piece) contains approximately 350-450 calories, depending on the size of the fish and the amount of oil absorbed during frying.
Bangda (Mackerel) itself is very healthy, rich in Omega-3 fatty acids and protein. However, this dish is shallow-fried, which adds calories and fat. It can be enjoyed as part of a balanced diet. For a healthier option, consider baking or air-frying.
Yes, absolutely. This recipe is versatile and works well with other firm-fleshed fish like pomfret (paplet), kingfish (surmai), or even smaller fish like sardines (tarli). Adjust cooking time based on the thickness of the fish.
This usually happens for two reasons. First, the fish might not have been dried properly before marinating. Moisture is the enemy of a crispy coating. Second, ensure you press the fish firmly into the rava mixture to create a good bond. Also, avoid moving the fish too much in the pan during the initial minutes of frying.
Yes, you can. Preheat your air fryer to 180°C (360°F). Place the coated fish in the basket, spray lightly with oil, and air fry for 12-15 minutes, flipping halfway through, until golden and cooked.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and retain some crispiness, use an oven or air fryer at 180°C (360°F) for 5-7 minutes. Microwaving is not recommended as it will make the coating soggy.