Spicy & Very crispy  Mackerel/Bangude Fish Deep Fry 🐟

This is  Bangude/ Mackerel Fish.  I fried it with bone & without bone. The  fish has thin cartilage or thicker bones as skeleton . We call fish bones 💁kaanta  – maybe  thick as in seer fish and butter fish or small or thin as in small fish like sardines and mackerel. “Kaanta” basically means “thorn”.

Cut the 🐠 🐟 fish  lengthwise so that you get one piece with kaanta /thorns, another piece without thorns/  kaanta and the head piece can be separate.

Apply masala to the fish pieces and deep fry. So we can give the ones without kaanta to kids to eat easily. So we get 3 types of fried fish like with kaanta, without kaanta and separate fish 🐟 head.

💁Ingredients

1 cup Oil for deep fry
8 -10 Mackerel/Bangude 🐠 For garnishing coriander leaves and lemon slice & chopped onions

💁Ingredients For Masala Paste


1/2 cup soaked dosa rice
15 Bedagi chillies + 8 guntur red chilli
3 tbsp coriander  seeds
Hing peanut size / Asafoetida
Salt to taste

💁Method

In a mix jar add all ingredients & little  water make it  fine🤌 smooth paste. You can store this for 1 week in air tight container in refrigerator.

apply this masala  to 🐟 fish give rest for 2 hour  than deep fry  in oil.  Ready to serve crispy fish fry With 🍋 lemon wedges.