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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.
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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.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 329.92 calories per serving with 29.21g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Replace the fish with 400g of paneer cubes or firm tofu. Marinate and fry as per the instructions for a delicious Apollo Paneer.
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.
Increase the heat by adding 1/2 tsp of black pepper to the marinade and using a spicier variety of red chili sauce.
This recipe also works wonderfully with boneless chicken pieces or large prawns.
Fish is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
The use of ginger, garlic, and turmeric provides anti-inflammatory and antioxidant properties that can help support a healthy immune system.
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.
Apollo Fish is a good source of protein and omega-3 fatty acids from the fish. However, since it is deep-fried, it is also high in fat and calories. It's best enjoyed in moderation as a special treat rather than a daily meal.
A firm, white-fleshed boneless fish is ideal. Murrel (snakehead) is the traditional choice in Hyderabad, but Tilapia, Basa, Cod, or Kingfish work very well too.
Yes, you can make it without an egg. To bind the batter, mix 2 tablespoons of cornflour with 4 tablespoons of cold water to form a slurry and add it to the marinade instead of the egg.
To reduce the spice level, you can decrease the amount of red chili powder in the marinade, use fewer green chilies or deseed them, and choose a mild red chili sauce.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The fish will lose its crispiness. Reheat in an air fryer or a hot pan for a few minutes to try and regain some of the texture. Avoid using a microwave as it will make the fish soggy.