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Crispy, spicy fish fry from Andhra, where fish steaks are marinated in a fiery masala and shallow-fried to perfection. A perfect appetizer or side dish that brings the bold flavors of South India to your table.
For 4 servings
Prepare the Marinade
Marinate the Fish
Shallow Fry the Fish
Crispy, spicy fish fry from Andhra, where fish steaks are marinated in a fiery masala and shallow-fried to perfection. A perfect appetizer or side dish that brings the bold flavors of South India to your table.
This andhra recipe takes 60 minutes to prepare and yields 4 servings. At 240.68 calories per serving with 31.59g of protein, it's a moderately challenging recipe perfect for appetizer or side_dish.
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Garnish and Serve
For a lower-calorie version, bake the marinated fish. Arrange on a baking sheet lined with parchment paper and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through, until cooked.
Preheat your air fryer to 200°C (400°F). Place the marinated fish in the basket in a single layer, spray lightly with oil, and air fry for 10-12 minutes, flipping halfway, until golden and crisp.
Add 1/4 teaspoon of black pepper powder and 1/2 teaspoon of fennel seed powder to the marinade for a slightly different flavor profile.
Use a traditional flat cast-iron tawa (griddle) with just a few tablespoons of oil for a classic 'tawa fry' style, which results in a slightly different texture.
Fish is a primary source of Omega-3 fatty acids, which are essential for brain health, reducing inflammation throughout the body, and supporting a healthy cardiovascular system.
This dish provides high-quality lean protein, which is crucial for building and repairing tissues, muscle growth, and maintaining a healthy metabolism. Protein also helps in keeping you feeling full and satisfied.
The marinade is rich in spices like turmeric, ginger, and garlic. These contain powerful bioactive compounds like curcumin and allicin, known for their potent anti-inflammatory and antioxidant properties.
A single serving of Chepa Vepudu (approximately 150g) contains around 300-350 calories. The exact number can vary based on the type of fish and the amount of oil absorbed during frying.
While fish itself is very healthy, being rich in protein and omega-3s, this dish is shallow-fried, which adds significant fat and calories. It is best enjoyed in moderation as part of a balanced diet. The spices used, like turmeric and ginger, offer anti-inflammatory benefits.
Firm, white-fleshed fish steaks are ideal as they don't fall apart during frying. The best choices include Kingfish (Surmai/Vanjaram), Seer Fish, Pomfret, and Tilapia.
This can happen for a few reasons: the fish was not patted completely dry, the marinade was too watery, the oil was not hot enough when the fish was added, or you tried to flip it too soon before a crust formed. Ensure a thick paste and be patient while frying.
Yes, you can prepare the masala paste and store it in an airtight container in the refrigerator for up to 2-3 days. Apply it to the fish just before you plan to marinate and cook.
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat on a pan over medium heat or in an air fryer for a few minutes to restore its crispiness. Avoid using a microwave, as it will make the coating soggy.
This recipe goes great with these complete meals
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
