Nethili Fry

Instructions

1. 1

   Prepare the Marinade Paste

   • In a large mixing bowl, combine the ginger-garlic paste, red chili powder, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, black pepper powder, rice flour, lemon juice, and salt.
   • Mix all the ingredients thoroughly to form a thick, smooth paste. If the paste is too dry, add 1-2 teaspoons of water to achieve a good coating consistency.
2. 2

   Marinate the Anchovies

   • Ensure the cleaned anchovies (nethili) are patted completely dry with paper towels. This step is crucial for a crispy result.
   • Add the dry fish to the masala paste. Gently toss and mix with your hands until each fish is evenly and generously coated.
   • Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes. For a deeper flavor, marinate for up to 1 hour.
3. 3

   Shallow Fry the Fish

   • Heat the coconut oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be hot but not smoking.
   • To test the oil, drop a small piece of the marinade; it should sizzle and rise to the surface immediately.
   • Carefully add the curry leaves to the hot oil; they will splutter and release their aroma.
   • Gently place the marinated fish in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for 3-4 minutes on the first side until golden brown and crisp. You will see the edges turning crispy.
4. 4

   Flip and Finish Frying

   • Using a thin spatula, carefully flip each fish to the other side.
   • Fry for another 3-4 minutes until the second side is also golden brown and crisp.
   • Once cooked, use a slotted spoon to remove the fish from the pan, allowing excess oil to drip off.
   • Place the fried anchovies on a plate lined with paper towels to absorb any remaining excess oil.
5. 5

   Serve Hot

   • Serve the Nethili Fry immediately while it's hot and crispy.
   • Garnish with fresh onion rings and lemon wedges on the side for squeezing over the fish.
   • It pairs wonderfully as an appetizer or as a side dish with rice and sambar.