Andhra Fish fry recipe – Simple fish fry recipes made on griddle or tawa. There are so many ways a fish can be fried, I have shared 2 recipes in this post. The Andhra fish fry recipe made from curried fish is at the second half of this post.
Method 1 – simple fish fry
1. Add some salt to fish and wash it. Drain water completely. I have used a single fillet weighing 250 grams. You can increase the quantity of ingredients proportionately if you are using more fish. Do not use too much masala powder, red chili powder and ginger garlic paste for marination. It will taste bitter. For added spice, sprinkle more spice powders at step 5.
2. Make a paste of salt, red chili powder, garam masala, turmeric and lemon juice. Marinate with this. Set aside for just 10 minutes.
3. Heat a heavy bottom pan with 1 tbsp. oil or ghee. If deep frying use oil. If pan frying, to get an Andhra taste, use ghee. To get a kerala taste use coconut oil. But any oil will do as well.
4. You can shallow fry, deep fry or pan fry, use oil accordingly. I suggest using a small pan, so less oil can be used to fry.
5. When the oil becomes just hot enough, place the fish in the oil and fry on a medium flame. After 3 to 4 minutes flip it and then repeat frying. When it is almost done, add some curry leaves and fry. It adds flavour to the fish. If you are pan frying and want to make a spicy fish fry, sprinkle more of red chili powder, pepper powder or garam masala now (not for deep fry or shallow fry).
6. Drain it on an absorbent paper. Switch off the stove. fish fry is ready. Garnish with onion wedges and serve.
Find more fish fry recipes on the blog
Crispy fish fry (restaurant sytle)
Amritsari tawa fish fry (pan fried)
Apollo fish fry
Lemon pepper fish
Andhra fish fry
Ingredients (1 cup = 240ml )
- Oil or ghee as needed
- 250 grams fish fillet or pieces
- Salt as needed
- 2 to 3 pinches turmeric
- 1 tbsp Lemon juice or as needed
- ¾ tsp ginger garlic paste
- ¼ to 3/4 tsp red chili powder
- ¼ to 1/2 tsp garam masala powder
How to make the recipe
- Apply salt to fish and rinse it well. Drain thoroughly. Mix all the ingredients except oil. Apply to the fish. Keep this aside for 10 minutes. It absorbs flavors well.
- Heat a small pan with oil or ghee. When the oil turns hot enough fry it for about 3 to 4 minutes. Then flip it to the other side. Fry again till it is fried completely. Add curry leaves and fry until crisp. Drain to a kitchen tissue.
- Serve with onion wedges.
NUTRITION
Notes
For more Fish recipes, check
Fish curry
Method 2 – Andhra fish fry
There are several versions of the Andhra fish fry recipe, but this is how it is done in my family for several decades. This recipe beats all the other recipes that I have tried and tasted, in terms of taste and effort.
The fish is curried first and is refrigerated to soak or marinate in the gravy for almost 8 hours or till the next day and then it is ghee roasted. It can even be prepared with left overs. We make the fish pulusu in large quantities and refrigerate. The next 48 hours, we use up the pieces to make the ghee roast and finish the pulusu too.
Before I move on to the recipe, let me tell, why this tastes great. Since the pieces are soaked in the curry for several hours, it absorbs all the flavors and taste of the tamarind, red chili powder and garam masala. Apart from this, the pieces are roasted in ghee, large quantity of curry leaves and freshly ground pepper which enhances the flavors and taste. It is a must try in the winters.
*I have never tried this with salmon and may not be suitable for this recipe. Adding garam masala, red chili powder and ginger garlic paste is optional. You want to spice it up more, you can use them.
Ingredients
2 Fish pieces soaked in curry or pulusu for at least 8 hours
2 sprigs of curry leaves
¼ tsp. freshly ground pepper (coarse is preferred)
Salt very little (it is already salted in the curry)
⅛ tsp. Ginger garlic paste
1 to 2 tbsp. Ghee
Red chili powder as needed (optional)
Garam masala as needed (optional)
Instructions
Remove the pieces from the gravy and set aside. If you wish you can add some coriander leaves from the pulusu.
Heat a heavy bottom nonstick pan with ghee.
Add curry leaves and fry till they turn crisp.
Add ginger garlic paste and sauté.
Increase the flame to highest. Add fish and sprinkle little salt and pepper. Fry for around 2 mins.
Reduce the flame to medium. Fry for around 4 to 6 mins.
Add garam masala, chili powder if desired. Mix well and off the heat.
Serve with curry and rice.
Nicole says
Hi
Do you think this would be nice served with a cauliflower and pumpkin dahl?
Do u have a fish recipe suggestion that would work with dahl?
swasthi says
Hi Nicole,
Yes this goes well with pumpkin dal or any simple dal like this dal fry, not sure about cauliflower.
Imran says
I cannot express how much I love this recipe – I am a person that usually ate fish once a year and thanks to this recipe I am enjoying fish every week. I did not deviate from the recipe at all and absolutely love the taste! I recommend using Basa fillets if you can’t get the author’s recommendation.
Thank you so much Swasthi for this delicious recipe
swasthi says
Welcome Imran,
So glad to know you liked the recipe. Thanks for your suggestion of using basa. For a variation you can also check this Tawa Amritsari fish fry. I guess you will like that one too. Very aromatic and tastes good.Thanks for the comment.
Imran says
Thanks for the suggestion Swasthi, will give it a try!
Ashley says
Agreed!
lakshmi says
Hi swasthi, we usually eat vaaliga, koramenu like dat in our native place, but in singapore unable to find which fish tastes good plz suggest me
swasthi says
Hi Lakshmi,
Yes i too had this problem. Most fishes we get in Singapore are farmed so they really don’t taste that good. So we eat only once in few months. We buy vanjaram fillets known as batang. They are good. You can try in mustafa or fair price. Somehow I dont find any of these good for curry, so i usually pan fry them or make fish biryani or fish ghee rice. Hope this helps
Lakshmi says
Thank u swasthi. One of my friend also told vanjaram tastes good ( she always use to fry) but my husband likes to eat chepala pulusu which tastes same like his mothers recipe. I tried with so many fishes no use.finally i told stop nonveg n become vegetarian like me, i will make different recipes with veg ?
swasthi says
Hi Lakshmi,
🙂
I heard in tekka market we can find the kind of fishes suitable for pulusu. May be your husband can check there
Darsh nagpal says
This is a good recipes sent your all recipes to me I am Darsh Nagpal
swasthi says
Thanks. I have added your mail id to subscription list. You will receive all my recipes posted from now onwards
Jay Prakash, M>D. says
I made it in twenty to thirty minutes with King Fish steaks. It was just wonderful. I think it is a great Receipe. I tried this for the first time without Tamarind. I do not think Tamirind is needed. It is great.
Mohan says
Very good and informative posts icing on the cake is all are simple and easy to make at home by anyone. Great job
swasthi says
Thank yo so much
Mrs Meena says
Very nice and yummy dishes pls share the delicious veg and non veg recipe s
Thank you
swasthi says
Welcome Mrs. Meena
Lokesh says
Thank you ,
Amazing recipe I just loved it.
swasthi says
Welcome and thanks for trying
Navenitha says
Fish fry sooooo tasty thank you
swasthi says
welcome and thanks
Major P.Haridas says
Went thro’ some of the recipes which seemed interesting;impressed;thank you.
swasthi says
Welcome Major. P. Haridas
Glad to know you liked the recipes. Thank you
Abhirami saravanan says
Yummy
swasthi says
Thank you
Lavanya says
It’s very tasty and it has combinations of everything sour,salty ,spicy.
swasthi says
Thanks Lavanya
Happy to know you liked it.
VAINAVI says
Good
swasthi says
Thanks Vainavi
VAINAVI says
Nice
VAINAVI says
Good !
Satya says
Fish fry came out very tasty. We loved it. Easy to prepare.
swasthi says
Thanks Satya. Glad to know it came out tasty
shashi singh says
Healthiest recipe ever, thanks Swasthi…..
swasthi says
welcome Shashi
karthika says
Soooooo….good……….
Yummy…
swasthi says
thanks karthika
janani says
very tasty.
hamsa says
Very tasty