Apollo Fish
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.
For 4 servings
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra crispy coating, you can substitute the all-purpose flour with rice flour.
- 2Do not overcrowd the pan while frying; this lowers the oil temperature and can make the fish soggy.
- 3Ensure the onions and bell peppers retain a slight crunch to provide a textural contrast to the crispy fish.
- 4Toss the fried fish in the sauce just before serving to maintain maximum crispiness.
- 5The key to the dish's flavor is the fresh curry leaves; do not skip them.
- 6You can prepare the fried fish ahead of time and toss it in the freshly made sauce right before your guests arrive.
Adapt it for your goals.
Vegetarian
Replace the fish with 400g of paneer cubes or firm tofu. Marinate and fry as per the instructions for a delicious Apollo Paneer.
HealthierHealthier
For a lower-calorie version, bake or air-fry the battered fish pieces at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and cooked through.
SpicierSpicier
Increase the heat by adding 1/2 tsp of black pepper to the marinade and using a spicier variety of red chili sauce.
Different ProteinDifferent Protein
This recipe also works wonderfully with boneless chicken pieces or large prawns.
Why this is on our healthy list.
Rich in High-Quality Protein
Fish is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Omega-3 Fatty Acids
Many types of fish used in this recipe are rich in omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
Immunity Boosting Spices
The use of ginger, garlic, and turmeric provides anti-inflammatory and antioxidant properties that can help support a healthy immune system.
Frequently asked questions
One serving of Apollo Fish contains approximately 350-450 calories, depending on the type of fish used and the amount of oil absorbed during frying.
