Apollo Fish
Crispy fried fish tossed in a spicy, tangy Andhra-style coating with garlic, curry leaves, and green chilies. This restaurant favorite is bold, fiery, and perfect as a starter or side for a larger meal.
For 16 servings
- prep · ~5 min
Marinate the fish pieces.
1.Pat the fish fillet pieces dry and place them in a bowl.2.Add ginger-garlic paste, red chili powder, turmeric powder, black pepper, 0.25 tsp salt, and lemon juice.3.Mix gently so every piece is coated well.TIPDry fish fries better and holds the coating neatly. - mix · ~3 min
Make the coating.
1.Add egg to the marinated fish and mix well.2.Sprinkle in corn flour and all-purpose flour.3.Toss until the fish is evenly coated in a light, clingy batter. - rest · ~10 min
Rest the coated fish.
Set the bowl aside for 10 minutes so the seasoning and coating cling well to the fish pieces.
- fry · ~8 min
Deep fry the fish until crisp.
1.Heat oil for deep frying over medium heat.2.Slide in the fish pieces in batches without crowding the pan.3.Fry until golden and crisp on the outside, about 3 to 4 minutes per batch.4.Lift out and drain the fried fish.TIPKeep the heat medium so the coating turns crisp before the fish dries out. - saute · ~3 min
Make the spicy toss.
1.Heat 1 tbsp oil in a wide pan.2.Add garlic, green chili, and curry leaves.3.Cook for 30 to 40 seconds until fragrant.4.Add red chili sauce, tomato ketchup, yogurt, and the remaining 0.25 tsp salt.5.Cook briefly until the sauce looks glossy and lightly thickened. - assemble · ~2 min
Toss the fried fish in the sauce.
Add the fried fish to the pan and toss quickly over medium heat until each piece is coated well but still crisp in spots.
- garnish
Finish with coriander leaves.
- serve
Serve hot right away.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a firm boneless fish like basa, tilapia, or seer so the bite-size pieces hold up during frying and tossing.
- 2Pat the fish very dry before marinating; extra moisture makes the egg-flour coating slip off in the oil.
- 3Resting the coated fish for 10 minutes is key, because the corn flour hydrates and grips the fillets better.
- 4Fry in small batches at medium heat so the coating turns crisp and golden before the fish overcooks inside.
- 5Let the garlic and curry leaves sizzle only until fragrant; browned garlic can make the final toss taste bitter.
- 6Add the yogurt on lower heat and cook briefly so it blends into a glossy sauce instead of splitting.
- 7Toss the fried fish in the sauce at the very end and serve immediately to keep some crisp edges intact.
- 8If making ahead, fry the fish first and prepare the sauce separately; combine just before serving.
Adapt it for your goals.
Less-spicy
Reduce red chili powder and green chilies for a milder version that keeps the garlic-curry leaf flavor front and center.
air fryerAir-fryer
Air-fry the coated fish with a light oil spray until crisp, then toss in the same sauce for a lighter restaurant-style starter.
extra crispyExtra-crispy
Double-fry the fish briefly before the final toss if you want a sturdier crust that stays crisp longer in the sauce.
prawnPrawn
Swap the fish for peeled prawns for a seafood variation with the same spicy, tangy Andhra-style coating.
Why this is on our healthy list.
Protein-Rich Seafood
Fish and egg make this dish a strong source of protein, helping turn it into a satisfying starter or side.
Aromatic Anti-Oxidant Ingredients
Garlic, ginger, curry leaves, and chilies contribute plant compounds along with the dish's signature aroma and heat.
Balanced with Yogurt and Lemon
Yogurt and lemon juice add tang and richness, which helps balance the fried fish and spicy sauce.
Frequently asked questions
Use a firm, boneless fillet that will not break while frying, such as basa, tilapia, cod, or seer fish.
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