Chepa Vepudu
Chepa Vepudu is an Andhra-style fish fry with a bold coating of chili, ginger, garlic, and lemon. The fish turns crisp at the edges while staying juicy inside, making it perfect with rice and onion slices.
For 4 servings
- prep · ~5 min
Prepare the fish.
1.Rinse the fish quickly and pat it completely dry.2.If using large pieces, make 2 or 3 shallow slits on each piece.3.Keep the fish in a wide bowl or plate for marinating.TIPDry fish holds the masala better and fries without spluttering too much. - mix · ~3 min
Make the spice paste.
1.Add lemon juice, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, black pepper, salt, and rice flour to a bowl.2.Mix into a thick paste.3.If needed, use a few drops of water only to help it come together. - rest · ~15 min
Coat the fish and rest it.
Rub the spice paste all over the fish, pressing it into the slits. Set aside for 15 minutes so the seasoning sinks in well.
TIPA short rest is enough here; too long can make delicate fish release water. - fry · ~9 min
Pan-fry the fish.
1.Heat oil in a wide pan over medium heat.2.Place the fish pieces in a single layer and scatter the curry leaves around them.3.Cook until the bottom turns deep red and lightly crisp, about 4 to 5 minutes.4.Flip gently and cook the second side until the fish is cooked through and the edges are crisp, about 3 to 4 minutes more.TIPKeep the heat at medium so the masala cooks fully before the outside gets too dark. - serve
Serve the Chepa Vepudu hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the fish very dry before marinating, or the masala will slide off and steam instead of fry.
- 2Press the spice paste into the slits so the lemon, chili, and ginger-garlic season the fish all the way through.
- 3Keep the marinade thick; extra water makes the coating loose and prevents crisp edges.
- 4Do not move the fish too early in the pan—let the first side set well before flipping to avoid breaking.
- 5Fry in a single layer with space between pieces so the fish sears instead of releasing moisture.
- 6Add the curry leaves only after the oil is hot so they turn aromatic and lightly crisp without going soggy.
- 7Leftovers are best reheated in a tawa or air fryer, not the microwave, to bring back the crust.
Adapt it for your goals.
Low-oil
Shallow-fry on a well-seasoned tawa with less oil, or air-fry after brushing the fish lightly with oil for a lighter version.
extra spicyExtra-spicy
Increase the red chili powder and add a pinch of crushed black pepper for a fiercer Andhra-style heat.
bonelessBoneless
Use thick boneless fillets for easier serving; this is especially handy for sandwiches, wraps, or kids' portions.
grilledGrilled
Cook the marinated fish on a grill pan or oven tray for a smokier finish with less splatter.
Why this is on our healthy list.
Good Source of Protein
Fish provides satisfying protein that makes this fry filling while still feeling lighter than many battered fried dishes.
Uses Aromatic Spices
Ginger, garlic, turmeric, cumin, coriander, and black pepper add flavor depth without needing heavy sauces.
Moderate Coating
A small amount of rice flour gives crispness without a thick batter, so the dish stays focused on the fish.
Frequently asked questions
Use firm fish steaks or thick fillets that hold their shape in the pan, such as seer fish or other meaty white fish.
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