Restaurant-Style Bangda Fry: Make Crispy, Spicy Mackerel at Home!

• Learn to make crispy and spicy Bangda Fry at home with minimal ingredients and simple steps.
• The recipe involves washing and slitting Bangda (mackerel), then marinating it with a special spice paste including garlic, onion-garlic paste, red chili powder, garam masala, salt, and lemon juice.
• After marination, the fish is coated in a mixture of coarse semolina, rice flour, salt, red chili powder, and garam masala.
• Fry the coated Bangda on a non-stick pan with oil over medium heat, flipping only once to maintain crispiness.
• This hotel-style Bangda Fry is best served with jowar or rice bhakri, as demonstrated by Vasundhara Patukale.

Why It Matters: Easily prepare restaurant-quality, crispy, and spicy Bangda Fry at home using simple techniques and ingredients.