Apollo fish is a very alluring and delectable dish; very popular in the state of Hyderabad, India. One of the best hot favourite seafood recipes available at most well-known Dhabas in and around the twin cities! The speciality of this dish is often prepared with large fishes, boneless fillets cleaned, de-skinned, deveined, cut into slices and slightly batter coated and deep fried. This is then gently added to a pretty spicy sauce absorbed by the fish to make it super delicious.
Apollo fish is a classic bar & restaurant snack or can also be called a cocktail snack. A plate of spicy Apollo fish with a bottle of chilled beer is bliss and pleasure to the taste buds. This exotic seafood snack is generally eaten as a starter or appetizer. If too spicy then you can also accompany it with a yogurt dip that cools the heat. Normally the Murrel variety of fish is best used to prepare this dish as its thick gets nicely coated and become crisp when deep fried with spices. Often Apollo fish comes under the boneless fish varieties.
Coming to this enticing, impeccable dish there are many versions of many the Apollo fish. The Hyderabadi style of preparing this scrumptious dish is done with coating the fish fillets with a spicy batter, deep fried and is then tempered with the aromatic flavours of garlic, ginger, curry leaves and spiced with red chillies paste (which also adds some vibrant red colour to the dish), slit green chillies and tossed with the fried fish which delicately absorbs all these wonderful flavours within and gives a zest and kick to the dish.
Kids love eating Apollo fish for its appearance, taste and texture as it does not contain any bones. The heat from the spices and tang from the lemon juice enhances the taste completely that most of us would love to grab the dish and finish it within no time.
They are various recipes that we can prepare with the innumerable amount of edible fishes available in the market. Every dish has a unique and distinct taste. Regional flavours blend well and highlight the taste of the dish. In general, fish is the most versatile, delectable, delicate and healthy natural foods found around the world. It would be a brilliant addition to any meal.
In India, every state has adapted their own regional style of cooking the fish. From West Bengal to Kerala, you will find countless variations of cooking fish using some explicit flavours. Some of the most authentic, trendy fish recipes from the Indian cuisine are Fish Moilee, Meen Kulambu and Varathuracha Meen Curry from Kerala, Fish Curry in tamarind sauce (fish pulusu) from Andhra, Fish fry, Fish Manchurian, Malvani fish curry and many more that can be added in this list.
How to make Apollo fish fry:
Murrel fish – 250 gms
All-purpose flour – 1 tbsp
Chilli paste – 1 tbsp
Chilli powder – 1 tsp
Ginger, garlic, chopped – 1 tsp
Coriander powder – 1 tsp
Corn starch – 1 tbsp
Curd – ¼ cup
Curry leaves – 2 springs
Egg – 1 no
Ginger garlic paste – 1 tsp
Green chilli, chopped – 3 nos
Lime juice – 1 tbsp
Peppers crush – ½ tsp
Oil for deep frying
Salt – to taste
Soya sauce – 1 tsp
Turmeric powder – pinch
Take a bowl, add fish pieces, salt, ginger garlic paste, chilli powder, turmeric powder and mix well.
Add egg, corn starch, all-purpose flour and mix well to the fish pieces.
Deep fry and keep aside.
Heat oil in a pan, add chopped ginger, garlic, green chillies, curry leaves, chilli paste, coriander powder, salt, soya sauce (optional), curd, crush pepper powder, chopped coriander leaves, and cook the ingredients for some.
Add fried fish pieces and toss well. Add little lime juice, toss and switch off the flame.
Apollo fish is a favourite dish to many and I am sure it is your favourite dish too. Then why delay, go ahead and start making this dish to satisfy and enlighten your kids. Enjoy viewing the making of Apollo fish fry.