vegetariangluten-free
hyderabadi
Vegetable Biryani with Cucumber Raita
45 min
652 cal
18gProtein
96gCarbs
23gFat
2Recipes
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Crispy, perfectly spiced Apollo Fish - a protein-packed, energy-giving snack that's a true crowd-pleaser!
Crispy, batter-fried fish tossed in a fiery, tangy sauce with bell peppers and green chilies. This Hyderabadi classic is the ultimate appetizer, bursting with flavor and perfect for parties or a special weekend treat.
Serving size: 1 serving
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Crispy, perfectly spiced Apollo Fish - a protein-packed, energy-giving snack that's a true crowd-pleaser!
This hyderabadi and andhra dish is perfect for snack. With 329.92 calories and 29.21g of protein per serving, it's a low-calorie option for your meal plan.
Marinate the fish: In a mixing bowl, combine the fish pieces with ginger garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and 3/4 tsp of salt. Gently mix to coat the fish evenly. Let it marinate for at least 15-20 minutes.
Prepare the batter: To the marinated fish, add the cornflour, all-purpose flour, and the lightly beaten egg. Mix well until each piece of fish is thoroughly coated in a thick batter.
Deep fry the fish: Heat 1.5 cups of oil in a kadai or deep pan over medium-high heat. Once the oil is hot (around 180°C or 350°F), carefully slide in the battered fish pieces one by one. Fry in batches for 5-7 minutes, turning occasionally, until they are deep golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels.
Sauté the aromatics and vegetables: In a separate large wok or pan, heat 2 tbsp of oil over high heat. Add the chopped garlic, ginger, slit green chilies, and curry leaves. Sauté for 30-45 seconds until fragrant. Add the diced onion and green bell pepper and stir-fry for 2-3 minutes until they are slightly tender yet still crisp.
Create the sauce and toss the fish: Reduce the heat to medium. Add the red chili sauce, soy sauce, white vinegar, and the remaining 1/4 tsp of salt. Stir well to combine. Immediately add the fried fish to the wok.
Garnish and serve: Gently toss the fish for 1-2 minutes to coat it evenly with the sauce. Be careful not to break the fish pieces. Garnish with freshly chopped coriander leaves and serve immediately to enjoy the crispy texture.