Apollo Fish Recipe | Apollo Fish Fry Recipe

Apollo fish fry is a popular Andhra-style dish renowned for its crispy exterior, succulent interior, and vibrant blend of spices. Here’s a recipe that captures its essence, offering versatility for you to personalize:

Apollo Fish Recipe Ingredients

Preparation of fish:

  • 500 grams boneless fish fillets (your choice – basa, cod, catfish, etc.), washed and patted dry
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to your preference)
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon black pepper
  • Salt to taste
  • Oil for deep-frying

For the marination (optional):

  • 1 tablespoon lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • Salt to taste

Masala:

  • 1 tablespoon oil
  • 2 green chilies, slit
  • 1 onion, finely chopped
  • 1 inch ginger, grated
  • 2 cloves garlic, minced
  • 1 tomato, finely chopped (optional)
  • 1/2 teaspoon red chili powder (adjust to your preference)
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon soy sauce
  • 1/4 cup yogurt, beaten
  • 1/4 cup water
  • Salt to taste
  • Chopped cilantro, for garnish

How to make Apollo Fish Fry Recipe

Marinate the fish (optional):

  1. Combine the lemon juice, ginger-garlic paste, red chili powder, turmeric powder, and salt in a bowl.
  2. Add the fish fillets and coat them evenly with the marinade.
  3. Let it sit for at least 30 minutes, or up to overnight for deeper flavor.

Prepare the coating:

  1. In a large bowl, combine the flour, cornstarch, paprika, turmeric powder, red chili powder, garam masala, black pepper, and salt.
  2. Mix well to ensure even distribution of spices.

Fry the fish:

  1. Heat oil in a deep pan or wok for deep-frying over medium-high heat. Check the temperature by dropping a small piece of batter; it should sizzle and rise immediately.
  2. Dip each marinated fish fillet (if used) in water, then coat it thoroughly in the dry spice mixture.
  3. Carefully add the coated fish to the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through.
  4. And remove the oil by using tissue paper.

Prepare the masala:

  1. Heat oil in a pan over medium heat. Add green chilies and cook for a few seconds.
  2. Add onion and cook until translucent.
  3. Add ginger, garlic, and tomato (if using) and cook until softened.
  4. Stir in the red chili powder, coriander powder, garam masala, and soy sauce. Cook for a minute, releasing the fragrance.
  5. Add the yogurt and water.
  6. Adjust the consistency and seasoning with salt if needed.

Assemble and serve:

  1. Arrange the fried fish on a plate.
  2. Pour the hot masala over the fish or serve it on the side for dipping.
  3. Garnish with chopped cilantro and enjoy!

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