Apollo Fish is a very popular ‘Hyderabadi’ recipe and an easy crowd pleaser.
Marinated succulent fish coated, breaded and fried. Happens to be my Husband’s favorite as well 😉
I have a lot of memories associated with this decadent recipe! Back in time in Hyderabad, lazy Sunday mornings were all about prepping and cooking Apollo fish, Mutton Meat balls & tartar sauce.
Related Recipes: Chicken Shami Kebab, Chicken 65, Hyderabadi Lukhmi
As an enthusiastic & able sous chef, I assisted my Mom while she created magic for her family. A morning of learning, chatting and labour was rewarded with plateful of yumminess and happiness!
Apollo fish or Fried fish with tartar sauce is one of our family favorites. Mom used ‘Murrel’ fish (that’s local wild caught fresh water fish from that region). At that time, finding a boneless fish fillet in Hyderabad wasn’t easy. We had to purchase the skinless fish and fillet it at home.
About the recipe
I have always fallen back on my mom’s time tested recipes and incorporated them into my cooking.
The same is true for “Apollo fish” or Fried fish as well.
I also like using seasonal, regional and sustainable ingredients. Hence, I swapped Indian Murrel fish with wild-caught Cod fish. Catfish or your regional white fish can also be used instead.
As with most traditional recipes, marination holds the key! Fish is marinated and then dipped in an egg based coating, pan fried and tempered with spices to give the final touch.
To add a little zing, I swapped Mayonnaise based tartar sauce with a lighter sour cream and thyme based dip. It was just perfect!
Food has a strong bond with memories. Every recipe, every ingredient triggers an event in the past. It’s these memories that I cherish with my recipes. Food for thought!
If you like the recipe or make Apollo Fish or Fried fish, please be sure to leave a comment. Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe and decide to post, please be sure to tag me on Instagram or Facebook!
Apollo Fish
Ingredients
Marinating Fish
- 1 lb Cod fish wild caught. Or Catfish or your favorite local whitefish
- 1 tbsp Ginger garlic paste
- 1/2 tsp Red chili powder
- 1/2 tsp Turmeric
- Salt to taste
Coating
- 1 Egg
- 2 tbsp All purpose flour
- 2 tbsp Corn flour
- water to form batter
- salt to taste
- 1/4 cup Bread crumbs
'Tempering'
- 2 sprigs curry leaves omit if you don't find them
- 2 green chilis Slit. Or 1 deseeded Jalapeno. (Optional)
- 2 tsp Ginger garlic paste
- 1/4 tsp Black pepper freshly ground
- 1/2 tsp Red chili powder
- 1 tsp Coriander
- 2 tsp Soy sauce
- 2 tbsp Plain Yogurt beaten
- 2 tbsp Fresh lemon juice
- Cilanto for garnish chopped
- Salt to taste
- Olive oil as required
Instructions
- Cut 1/3 th inch pieces of the fish fillet. In a bowl, add fish & all ingredients under marination: ginger garlic paste, red chilli powder, turmeric powder and salt. Mix and let it marinate for 1/2 to 1 hour.
- In another bowl mix all purpose flour and corn flour with salt and water to form a thick batter without any lumps. Let it rest for 30 minutes. Now fold in beaten egg.
- Take bread crumbs in a separate bowl.
- Heat sufficient oil for frying in a pan.
- Dip the marinated fish first in the egg batter, drain excess, coat in bread crumbs and fry in hot oil. Drain excess oil.
- Once you're done with frying, remove excess oil from the pan and leave enough for tempering.
- Add curry leaves, green chillies, ginger garlic paste, pepper powder, red chilli powder, coriander powder, soya sauce and yogurt.
- Cook for 2 minutes. Now add fried fish and toss. Ensure all the cubes are coated with the tempered gravy. Cook for 2 minutes.
- Transfer fried fish to a serving dish and drizzle lemon juice and garnish with cilantro.
- Enjoy by itself or with your favorite dipping sauce.
Notes
Nutrition
This IS the best fish! The spices are magical…. with great friends and drink – you cannot top this!
Thank you Pam!