In Maharashtra, one of the most popular fish for frying is the Bangda fish, also known as Indian Mackerel. This fish is widely available in the coastal regions of the state and is a favorite among locals.
The Bangda fish is known for its oily and flavorful flesh, making it ideal for frying. When cooked, the fish turns soft and juicy on the inside, while the skin becomes crispy and adds a delightful texture to the dish.
I remember the first time I had Bangda fry in Maharashtra. I was visiting a coastal town and decided to try some local seafood. The aroma of the fish being fried wafted through the air, instantly making my mouth water.
I ordered a plate of Bangda fry, and when it arrived, I couldn’t wait to dig in. The fish was beautifully golden brown, and as I took my first bite, I was greeted with a burst of flavors. The flesh was tender and succulent, and the crispy skin added a satisfying crunch. The natural richness of the fish was enhanced by the frying process, resulting in a truly delicious and satisfying dish.
Apart from the taste, another reason why Bangda fish is a popular choice for frying in Maharashtra is its affordability. This fish is relatively inexpensive compared to some other varieties, making it accessible to a wide range of people.
Moreover, the versatility of Bangda fish is worth mentioning. While it is commonly enjoyed as a fried appetizer, it can also be used in various other dishes. For example, Bangda curry is a popular preparation where the fish is cooked in a spicy and tangy sauce, making for a delightful main course.
If you’re planning to try Bangda fry at home, here are a few tips to ensure a delicious outcome:
1. Choose fresh Bangda fish: Look for fish that has clear eyes, shiny skin, and a fresh sea smell. Fresh fish is crucial for the best flavor and texture.
2. Clean and marinate the fish: Clean the fish thoroughly, removing the scales and innards. Make a simple marinade using ingredients like turmeric, red chili powder, salt, and lemon juice. Marinate the fish for at least 30 minutes to let the flavors penetrate.
3. Coat the fish in a seasoned flour mixture: Prepare a mixture of rice flour or semolina, along with spices like turmeric, red chili powder, and salt. Coat the marinated fish in this mixture, ensuring it is evenly coated on all sides.
4. Fry to perfection: Heat oil in a pan or deep fryer and carefully place the coated fish into the hot oil. Fry the fish on medium heat until it turns golden brown and crispy on both sides. Be mindful not to overcrowd the pan, as this can lead to uneven frying.
5. Serve hot and enjoy: Once the fish is cooked to perfection, remove it from the oil and drain on a paper towel to remove excess oil. Serve the Bangda fry hot with some mint chutney or a squeeze of lemon for added freshness.
Bangda fish is an excellent choice for frying in Maharashtra. Its naturally strong flavor, coupled with its soft and juicy flesh when fried, makes it a favorite among locals. Whether you enjoy it as a simple appetizer or as part of a flavorful curry, Bangda fry is sure to please your taste buds.