Mackerel is known as Bangda in India. This crispy skinned whole mackerel with a spicy marinade.   Our this month theme in fish fridya foodie is whole fish with heads and tails attached.

2 Mackerels - cleaned and washed
4 Dry Red Chillies

1/2 Teaspoon Cumin seeds
½ Teaspoon Turmeric
1/2 Teaspoon Ginger -  crushed
4 Cloves Garlic -  crushed
salt to taste
A Juice of lemon
4 Tablespoons Rice Flour for coating
2 Tablespoons Semolina for coating
Oil for frying 


In a small mixer jar grind together the chillies, cumin seeds, ginger, garlic and turmeric and salt  to fine paste using lemon juice .

Put slits down the sides of the fish and smear the paste over the fish.  Keep this marinated fish in the referigerator for at least an hour.

Mix the rice flour and semolina together and keep aside.

After an hour, coat this in flour, fry the fish in a  pan with oil on a gentle heat for about 4-5 mins on each side.
Pour little oil over the fish at the end and it will crisp up and serve with salad and enjoy...

Sending to fish friday foodie, our this month Host  is Camilla M. Mann.  Thank you for  hosting this event.

Labels :  Fish, Pan Fried, Mackerel, Fish Friday

Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Oh my Sneha. We caught a King Mackerel a few years ago while in Florida. I don't know if it is the same fish though, ours was pretty large, but it was sooooo delicious. I would love to try your gorgeous mackerel dish.

  2. I LOVE mackerel! Thanks for joining Fish Friday Foodies this month.

  3. Love mackerel, and this dish sounds wonderful.

  4. Sounds fabulous! I imagine the spices stand up very well to the flavor!

  5. Sneha, this looks delicious!! I definitely need to try this. Love all of the flavors!!!

  6. Hello!!! You had me at fried! Looks amazing!

  7. Brilliant use of rice flour mixed with the semolina! Rice flour makes the best, crispiest coating! Lovely. P~

  8. Sneha - Simple and delicious and packed with Omega-3. Our go-to everyday fish :)