Ayala also called as bangada is one of the tastiest fish of the whole lot. The buttery flesh makes it a great fish to fry it. Not that the curry made of this fish is less delicious, no matter how you cook this fish, it’s super delicious. Fish, Red Chilli powder, Turmeric powder (Haldi), Fennel Powder, Black pepper powder, Ginger Garlic Paste, Lemon juice, Salt, Oil 4 Fish , ayala (bangada fish) 1-1/2 tablespoon Red Chilli powder 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Fennel Powder 1 teaspoon Black pepper powder 1 teaspoon Ginger Garlic Paste 1 teaspoon Lemon juice Salt , to taste Oil , for shallow fry 15 20 To begin making the Ayala Fish Fry Recipe, wash and clean fish well. Leave it whole. Score the fish on it’s skin on both sides.In a bowl squeeze lime juice. Add red chilli powder, turmeric powder, fennel powder, black pepper powder, ginger-garlic paste, salt and mix well. Make a thick paste.Rub the spice paste all over the fish including the slit areas on both the sides.Cover and let the fish marinate in the fridge for 15 minutes.Heat few tablespoons oil in a pan. Shallow fry the whole fish on medium flame until golden brown on both sides.Serve hot with lime wedges and onion carrot slices if preferred.Serve Ayala Fish Fry with Mixed Vegetable Sambar, Steamed Rice and Elai Vadam for a weekday lunch or dinner.