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):
- Combine the lemon juice, ginger-garlic paste, red chili powder, turmeric powder, and salt in a bowl.
- Add the fish fillets and coat them evenly with the marinade.
- Let it sit for at least 30 minutes, or up to overnight for deeper flavor.
Prepare the coating:
- In a large bowl, combine the flour, cornstarch, paprika, turmeric powder, red chili powder, garam masala, black pepper, and salt.
- Mix well to ensure even distribution of spices.
Fry the fish:
- 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.
- Dip each marinated fish fillet (if used) in water, then coat it thoroughly in the dry spice mixture.
- Carefully add the coated fish to the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through.
- And remove the oil by using tissue paper.
Prepare the masala:
- Heat oil in a pan over medium heat. Add green chilies and cook for a few seconds.
- Add onion and cook until translucent.
- Add ginger, garlic, and tomato (if using) and cook until softened.
- Stir in the red chili powder, coriander powder, garam masala, and soy sauce. Cook for a minute, releasing the fragrance.
- Add the yogurt and water.
- Adjust the consistency and seasoning with salt if needed.
Assemble and serve:
- Arrange the fried fish on a plate.
- Pour the hot masala over the fish or serve it on the side for dipping.
- Garnish with chopped cilantro and enjoy!