Let’s be honest, fried fish is delicious! Crispy on the outside and tender on the inside, finely coated with a choice of batter or breadcrumbs and garnished with onions, lemons and green chillies (well, in many regions), a fried fish dish is lip-smackingly good.
At Licious, we enjoy delivering to you only fresh fish that are caught every day. So whether you are looking for freshwater or seawater fish, we select our fish from the day’s catch and immediately chill them to below 4°C. This helps eliminate the necessity to freeze the fish and preserve their natural texture and taste.
The fish caught are immediately transported to our temperature-controlled facility, where they are cleaned in RO water and cut by experts.
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What is a Bangda Rawa Fry Recipe?
In different parts of India, the Indian mackerel fish is known as Bangda, Ayala, or Kajol Gouri.
Mackerel is a healthy seawater fish due to its many nutritional values. High in Omega-3 fatty acids, minerals and protein, it is also a highly recommended fish for health enthusiasts.
Rawa here refers to semolina, which is a healthier wheat form, unlike the common wheat types. Made from durum wheat, semolina contains the majority of nutrients. Moreover, durum wheat being golden in colour helps semolina get its pale-yellow colour when milled.
Bangda rawa fry recipe is greatly enjoyed in the country’s many coastal parts, including Maharashtra, Kerala, Tamil Nadu and Karnataka. Each region has different versions of this dish so you can come across many rawa fish Indian recipes for mackerel.
What makes the Indian mackerel different from the other mackerel are its distinct features:
- An Indian mackerel has a moderately deep body and a head longer than the depth of the body.
- They have thin but dark golden bands on the upper side of the body.
- While they are commonly 9.8 inches, an Indian mackerel can reach a maximum length of 14 inches.