There’s something magical about the aroma of fried fish wafting through my backyard kitchen, especially when it’s mackerel marinated in spices and coated with gram flour. This dish is one of my absolute favourites, and today I’m sharing the recipe that turned out incredibly crispy and full of bold South Indian flavours.
The secret lies in the marinade. I used a spice mix that includes turmeric, chili powder, coriander powder, black pepper, mixed with gram flour (besan) to create a coating that fries up golden and crispy. Mackerel, with its firm texture and rich flavour, holds up beautifully when fried and doesn’t fall apart easily.
But I didn’t stop there. After frying the fish, I added a quick tempering to the same oil: ginger, ginger, shallots and curry leaves.
I sautéed them until the shallots turned golden brown and the mixture was fragrant and slightly crispy. Then I tossed the fried mackerel in this sizzling masala, coating it with an extra layer of spice and flavour.
The result? Crispy on the outside, and absolutely irresistible.
- Whole Mackerel fish- 3 to 5 (or use whole sardines, pomfret)
- Coconut oil- ½ cup
- Chili powder- 1 tbsp
- Turmeric powder- ¼ tsp
- Coriander powder- 1 tsp
- Ground black pepper- ¼ tsp
- Gram flour, besan- 3 tbsp
- Salt- 1½ tsp
- Vinegar- ½ tbsp
- Water- 2 to 3 tbsp
- Garlic, chopped small- 4 cloves
- Ginger, chopped- 2 inch slice
- Shallots or small onions, chopped- 1 shallot or 3 small onions
- Curry leaves- 2 sprigs
- I've taken whole mackerel fish (Ayala in Malayalam). Or you can use whole sardines, pomfret, salmon steak, kingfish etc.
- Clean the whole fish well: remove the internal organs. I removed the head, if keeping the head remove the gills from the head.
- Don't cut the fish into pieces, looks good if the fish is kept whole.
- Using a knife, score the fish or add lines over the flesh.
- In a bowl, add all the ingredients mentioned for making the marinade.
- Add very little water & make into a thick smooth paste.
- Spread half of the marinade all over the fish, save the remaining marinade will use this while frying the fish.
- Let marinate the fish for 15 to 30 minutes.
- Place a pan over medium heat, add coconut oil.
- Place the marinated fish on the oil and fry the fish till both the sides turn golden & crispy.
- After the fish has almost fried, to the oil add the chopped ginger, garlic, shallots & curry leaves.
- Fry them till golden in color.
- Now add the remaining marinade to the oil & fry the masala for a few minutes.
- Coat the masala over the fried fish and fry for a couple of minutes- flip over the fish & let the masala coat all over the fish.
- The fish will turn crispy outside.
- Transfer the fried fish to a plate, add the fried ginger/garlic/shallots/curry leaves over the fish.
- The fish will be very aromatic and tastes delicious & will be crispy.
- Enjoy this with rice, chapati, etc.
