NETHILI FISH FRY

Nethili is a commonly available saltwater fish, all around the world. It is otherwise called as anchovies. They are small in size, and is a excellent source of omega-3 fatty acids, protein and vitamin-D. Also, it has low-mercury content, which makes it suitable for regular consumption.

Nethili can be used to make various dishes like nethili kulambu, nethili thokku and nethili varuval. Nethili fish fry is one of the most popular starter made with this fish. It is a deep fried starter, and ll’ be one of the favourite recipe for any seafood lover. It is commonly served in functions and party buffets.

ABOUT THE RECIPE:

I usually like to remove the head, and half of the centre bone for the nethili. It can also be added as a whole, by just removing the head. Adding it whole will give crispy outer with softer meat and bones. Whereas, when you remove half the bones, the fish will be slit into half, which eventually gives a really crispy texture to the nethili fish fry.

*It is better to use a frying pan for this recipe, since the fish is tender and might break, if fried in kadai/wok.

INGREDIENTS FOR NETHILI FISH FRY:

• NETHILI FISH – 1 KG
• CHILLY POWDER – 1.5 TBSP
• CORIANDER POWDER – 1 TBSP
• CUMIN POWDER – 1 TSP
• PEPPER POWDER – 1 TSP
• GARAM MASALA – 1/2 TSP
• GINGER GARLIC PASTE – 1 TBSP
• RICE FLOUR – 1 TBSP
• CORN STARCH – 1 TBSP
• LEMON JUICE – 1 NO.
• CURRY LEAVES – 25~30 NOS.
• SALT – AS REQUIRED
• OIL – 1 CUP(FOR FRYING)

HOW TO MAKE NETHILI FISH FRY:

• Clean the nethili and wash it with rock salt. This helps to remove the scales and raw fishy smell.

• In a large mixing bowl, add the chilly powder, coriander powder, pepper powder, cumin powder, garam masala, ginger garlic paste, rice flour, corn starch, salt, lemon juice and curry leaves.

• Add little water and make them into a thick paste. Fish marination masala is ready.

• Add the cleaned and washed fish to the masala.

• Mix it well, so that all the fishes are well coated in the masala. Let it rest in the refrigerator for 30 minutes.

• After 30 minutes, heat a frying pan and add 1 cup of oil to it.

• Once the oil is heated, add the fish one at a time. Add as much as the pan could hold. It has to be in single layer. Do not overcrowd.

• Fry it on medium-low flame. Let it cook for 3 to 4 minutes and then flip it.

• Cook it for 3 to 4 minutes on the other side, or until it turns golden brown and crispy.
• Once it turns crispy, filter the oil and transfer the fish to a plate with a tissue paper. This helps to absorb the excess oil.

• Repeat the process with the remaining fish.

YUMMY, CRISPY AND DELICIOUS NETHILI FISH FRY IS READY.

NOTE:

The marinated fish can be stored in freezer for upto 2 weeks. It can be defrosted and fried when needed.

NETHILI FISH FRY

Recipe by foodpassion1513Course: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

200

kcal

Nethili is a commonly available saltwater fish, all around the world. It is otherwise called as anchovies. They are small in size, and is a excellent source of omega-3 fatty acids, protein and vitamin-D. Also, it has low-mercury content, which makes it suitable for regular consumption.
Nethili can be used to make various dishes like nethili kulambu, nethili thokku and nethili varuval. Nethili fish fry is one of the most popular starter made with this fish. It is a deep fried starter, and ll’ be one of the favourite recipe for any seafood lover. It is commonly served in functions and party buffets.

Ingredients

• NETHILI FISH – 1 KG

• CHILLY POWDER – 1.5 TBSP

• CORIANDER POWDER – 1 TBSP

• CUMIN POWDER – 1 TSP

• PEPPER POWDER – 1 TSP

• GARAM MASALA – 1/2 TSP

• GINGER GARLIC PASTE – 1 TBSP

• RICE FLOUR – 1 TBSP

• CORN STARCH – 1 TBSP

• LEMON JUICE – 1 NO.

• CURRY LEAVES – 25~30 NOS.

• SALT – AS REQUIRED

• OIL – 1 CUP(FOR FRYING)

Directions

• Clean the nethili and wash it with rock salt. This helps to remove the scales and raw fishy smell.
• In a large mixing bowl, add the chilly powder, coriander powder, pepper powder, cumin powder, garam masala, ginger garlic paste, rice flour, corn starch, salt, lemon juice and curry leaves.
• Add little water and make them into a thick paste. Fish marination masala is ready.
• Add the cleaned and washed fish to the masala.
• Mix it well, so that all the fishes are well coated in the masala. Let it rest in the refrigerator for 30 minutes.
• After 30 minutes, heat a frying pan and add 1 cup of oil to it.
• Once the oil is heated, add the fish one at a time. Add as much as the pan could hold. It has to be in single layer. Do not overcrowd.
• Fry it on medium-low flame. Let it cook for 3 to 4 minutes and then flip it.
• Cook it for 3 to 4 minutes on the other side, or until it turns golden brown and crispy.
• Once it turns crispy, filter the oil and transfer the fish to a plate with a tissue paper. This helps to absorb the excess oil.
• Repeat the process with the remaining fish.
• YUMMY, CRISPY AND DELICIOUS NETHILI FISH FRY IS READY.

Notes

• NOTE:
  The marinated fish can be stored in freezer for upto 2 weeks. It can be defrosted and fried when needed.