Crispy Fried Nang – Deep Fried Crispy Sole

Last Updated on May 20, 2023 by Babita

Crispy fried nang is an Indian fish recipe that is perfectly seasoned with spices, coated in semolina, and deep-fried until crispy yet tender. If you like seafood, then try you have to try out this recipe.

What is Nang or Nangu

Nang is a type of sole fish found in Mumbai, India. Nang (Nangu) is the Tulu word for this fish. It is a flat fish with medium-firm white meat and mild flavor. See the picture below.

Other Names of Nang Fish

Nang is also known as Lep, Lepo, or Lepa in Hindi and Marathi. The other names include Elachil, Manthal, and Mangu.

How to cook Nang or Lep (lepo)

The best way to cook Nang is to deep fry it. When coated with semolina or rava, it adds a wonderful, crunchy texture to this delicate fish. The other ideal ways to cook nang or sole is to pan-fry it, steam it or bake it.

About the Recipe

This species of sole fish i.e. Nangu is not available in New Jersey. I searched high and low in many seafood stores and have not found it. It is one of my favorite fish and I miss it a lot, So whenever, I visit India, I ask my mom to make this for me.

This summer when I was in India, I asked her to make it for me and I recorded a video. The recipe for Nang is pretty simple with minimal ingredients. However, the process of cleaning this fish requires effort. Check out the video below or on my Youtube Channel.

Ingredients Required for Making Crispy Fried Nang

Nang Fish (Sole Fish): Star ingredient of this recipe is the nang fish. This is a flat fish and for those who are not familiar, it may look weird to them.

Spices: Include chili powder, tumeric powder and salt.

Ginger-garlic paste: ginger-garlic paste is used to tame the fishy smell. This paste is optional.

Fresh Lemon Juice: is another important ingredient in this recipe.

Fine Rava (Semolina): rava or sooji is another one of the star ingredient. There are two types of rava. I use the fine rava for this recipe. The marinated fish is coated with rava that gives it a crunchy texture and bite. You can find rava (click here) in Indian stores as well as in Amazon.

Coconut oil: I use coconut oil for frying. However, you can use vegetable or canola oil also. Coconut oil gives it a subtle coconut smell to it. I like to use organic virgin coconut oil.

How to prepare fried Nang fish

• Clean the fish as shown in the video below and cut it into 2 portions.
• Combine turmeric powder, ginger-garlic paste, lemon juice, salt and chili powder. Mix them well.
• Apply this masala/marinade to the fish pieces and set it for 30 minutes.
• Heat oil in a kadhai or deep fryer.
• Coat the fish pieces with rava on both sides.
• Deep fry until golden brown. Remove and set it on paper towel to drain

You can serve fried nang with rice and daal on the side. In Indian cuisine, fried fish is served as a part of a meal, either lunch or dinner. However, in some restaurants, these fried nang are served as appetizers.

For those not familiar with virgin coconut oil and rava (also known as sooji in Hindi), you can find the Amazon links below.