Anchovy (Mandeli): An anchovy is a small, common salt-water forage fish of the family Engraulidae. Indian Anchovy are common throughout different water salinity. Although it may be small in size (commonly ranging from 3 to 5 inches), its meat is very soft and tasty. Mandeli fry is the most famous dish. The best part of frying Mandeli is that this soft, tender and plump fish turns crisp when fried, which makes it even more delectable.
Note: Nutritive value / 100 g of raw ingredients
250 gms of white bait,cut, scaled and cleaned
Pinch of turmeric
1 tsp red chilli powder
1 tsp ginger garlic paste
Salt to taste
Oil - 500 ml
Rava - Semolina - 100 gms
Clean the fish. Remove the head, the tail and the scales.
Marinate it with salt, turmeric, red chilli powder and ginger garlic paste and keep aside for 15-30 mins.
Heat oil in a vessel for deep frying on medium heat till it is very hot (almost smoking).
Roll the fish in Rava (Suji, Semolina) and rice flour (in 3:1 proportion) and deep fry on medium flame.
Fry in batches of 10 fish at a time. Fry on both sides till the Fish is golden frown and crispy.
Since this fish is very small it cooks easily.
This recipe can be used to fry almost any fish but since it needs a lot of oil, prefer the Tawa fry Fish.