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Crispy, spicy fried anchovies coated in a flavorful South Indian masala. This popular Chettinad and coastal delicacy is a perfect appetizer or side dish for rice and sambar, ready in minutes.
For 4 servings
Prepare the Masala Paste
Marinate the Anchovies
Shallow Fry the Fish
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Crispy, spicy fried anchovies coated in a flavorful South Indian masala. This popular Chettinad and coastal delicacy is a perfect appetizer or side dish for rice and sambar, ready in minutes.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 241.97 calories per serving with 26.54g of protein, it's a beginner-friendly recipe perfect for appetizer or side_dish or snack.
Crisp the Other Side and Serve
For a lower-oil version, arrange the marinated fish in a single layer on a baking sheet lined with parchment paper and bake at 200°C (400°F) for 15-20 minutes, flipping halfway. You can also air fry them at 180°C (360°F) for 10-12 minutes.
Add 1/2 teaspoon of fennel seed powder (saunf) to the marinade for a distinct, aromatic flavor common in Chettinad cuisine.
You can substitute rice flour with an equal amount of cornflour (cornstarch) or gram flour (besan) for a different kind of crispy texture.
Anchovies are an excellent source of omega-3s, which are essential for supporting heart health, reducing inflammation, and improving brain function.
This dish provides a significant amount of high-quality protein, which is crucial for muscle repair, growth, and maintaining overall body function.
As small fish that are often eaten whole with bones, anchovies are a great natural source of calcium and Vitamin D, both of which are vital for strong and healthy bones.
A single serving of Nethili Meen Fry (approximately 125-140g) contains an estimated 200-240 calories. The exact count can vary based on the amount of oil absorbed during frying.
Nethili Meen Fry can be part of a healthy diet in moderation. Anchovies are an excellent source of omega-3 fatty acids, protein, and calcium. However, since this dish is shallow-fried, it contains added fats and calories from the oil. For a healthier option, consider baking or air-frying.
To prevent breaking, handle the delicate anchovies gently, especially when coating with masala. When frying, place them one by one in the pan, don't overcrowd, and flip them only once after one side is fully cooked and crisp.
It is traditionally served as a side dish with South Indian meals like Sambar rice, Rasam rice, or Mor Kuzhambu (buttermilk curry). It also works wonderfully as a standalone appetizer or snack.
Absolutely. To reduce the spice level, decrease the amount of red chilli powder and black pepper powder. Using Kashmiri red chilli powder will impart a vibrant color with less heat.