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Mandeli Fry

Name: Mandeli Fry
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: goan
Ingredients: 400 g mandeli fish (cleaned, washed, heads removed if preferred); 1 tbsp lemon juice; 1 tsp ginger-garlic paste; 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp salt; 3 tbsp rice flour (for coating); 2 tbsp semolina (fine, for coating); 3 tbsp oil

RATING

4.2/5(32)

TASTE SCORE

8/10

Small coastal fish coated with chili, turmeric, and rice flour, then pan-fried until crisp outside and tender inside. This Konkan favorite is simple, bold, and especially good with lemon on the side.

PREP

20m

COOK

12m

SERVES

100 G

267 cal

SERVINGS

INGREDIENTS

For 4 servings

400 gmandeli fish · cleaned, washed, heads removed if preferred1 tbsplemon juice1 tspginger-garlic paste½ tspred chili powder1 pinchturmeric powder½ tspsalt3 tbsprice flour · for coating2 tbspsemolina · fine, for coating3 tbspoil

NUTRITION · PER SERVING

267

CALORIES · 100 G

Protein21g · 31%

Carbs10g · 15%

Fat15g · 51%

Fiber1g

Sugar0g

Saturated fat2g

Cholesterol0mg

Sodium355mg

Potassium418mg

Phosphorus10mg

How we calculate →

METHOD · 6 STEPS

prep · ~5 min
Clean and dry the fish.
Rinse the mandeli fish well and pat them dry thoroughly with a clean cloth or paper towel. Trim heads if desired, but keep the fish whole for the traditional fry.
TIPDry fish coats better and turns crisp in the pan.
mix · ~3 min
Season the fish.
1.Place the fish in a bowl.
2.Add lemon juice, ginger-garlic paste, red chili powder, turmeric powder, and salt.
3.Rub the seasoning gently over the fish so every piece is coated well.
rest · ~10 min
Let the fish rest.
Set the seasoned fish aside for 10 minutes so the spices and lemon can flavor the fish.
mix · ~3 min
Coat the fish.
Mix the rice flour and semolina on a plate. Roll the fish lightly in the coating so they are covered in a thin, even layer.
TIPA light coating gives a crisp crust without hiding the fish.
fry · ~6 min
Pan-fry the mandeli.
1.Heat oil in a wide pan over medium heat.
2.Place the coated fish in a single layer without crowding the pan.
3.Cook for 3 minutes on the first side until crisp and golden.
4.Turn gently and cook the second side for 2 to 3 minutes until the fish is cooked through and crisp.
TIPUse medium heat so the coating crisps before the fish overcooks.
serve · ~1 min
Serve hot.
Transfer the fried mandeli to a plate and serve right away while hot and crisp.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the mandeli very dry before seasoning, or the rice flour and semolina coating will turn patchy and soggy.
2
After coating, let the fish sit 2 to 3 minutes on the plate so the crust adheres better before frying.
3
Use a wide pan and fry in a single layer; overcrowding traps steam and softens the crisp coating.
4
Turn the fish only after the first side looks deep golden and releases easily from the pan.
5
If making multiple batches, keep the first batch on a rack, not a plate, so the underside stays crisp.
6
Serve immediately with lemon wedges; the squeeze of acid lifts the coastal masala and balances the fried crust.
7
Leftovers can be reheated in a hot tawa or air fryer for a few minutes to restore crispness.