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Crispy, golden-fried small Mola fish, a beloved Bengali delicacy. Seasoned simply with turmeric and salt, these tiny fish are fried to perfection and are the perfect crunchy side for dal and rice.
Prepare and Marinate the Fish
Shallow-Fry the Fish
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
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Crispy, golden-fried small Mola fish, a beloved Bengali delicacy. Seasoned simply with turmeric and salt, these tiny fish are fried to perfection and are the perfect crunchy side for dal and rice.
This bengali recipe takes 25 minutes to prepare and yields 4 servings. At 166.01 calories per serving with 19.46g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Drain and Serve
Add 1/2 teaspoon of roasted cumin powder or a pinch of nigella seeds (kalo jeere) to the marinade for a different flavor profile.
For an even crunchier coating, use a mix of 1 tablespoon rice flour and 1 tablespoon besan (gram flour).
Add 1 teaspoon of ginger-garlic paste to the marinade for a more pungent and aromatic version.
Fry a few slit green chilies and curry leaves in the same oil after frying the fish and use them as a garnish.
Mourala fish are a good source of omega-3 fatty acids, which are essential for brain health and reducing inflammation in the body.
This dish provides high-quality protein, crucial for building and repairing tissues, muscle growth, and overall body function.
Since these small fish are eaten whole with their bones, they are an excellent natural source of calcium, which is vital for strong bones and teeth.
The use of turmeric provides curcumin, a compound known for its potent anti-inflammatory and antioxidant effects.
One serving of Mourala Maach Bhaja (approximately 110g) contains around 250-300 calories, primarily from the fish protein and the oil used for frying.
While it is a fried dish, it can be part of a balanced meal. Mourala fish are an excellent source of protein, calcium (as they are eaten whole with bones), and omega-3 fatty acids. The healthiness depends on the amount of oil used and frequency of consumption.
Yes, this recipe works well with other small fish varieties like anchovies (nethili/kozhuva) or silversides (puti maach).
Sogginess is usually caused by three things: the fish was not dried properly before marinating, the oil was not hot enough, or the pan was overcrowded, which lowered the oil temperature.
Yes, for a lower-oil version, you can air fry it. Lightly spray the marinated fish with oil and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway through. The texture will be slightly different from the pan-fried version but still delicious.
Mourala fish are small and don't require extensive cleaning. Simply rinse them well under running water a few times to remove any surface impurities. There is no need to descale or gut them as they are typically eaten whole.