Nethili Fry
A crispy fried anchovy dish seasoned with spices, perfect as a snack or a side for rice. It's a popular street food in Chennai, known for its crunchy texture and spicy flavor.
Cuisines
Madras
Best for
Snacks
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
|
250 grams | Anchovy |
|
1 tablespoon | Ginger-garlic paste |
|
1 teaspoon | Red chili powder |
|
0.5 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
0.5 teaspoon | Cumin , powder |
|
1 teaspoon | Lemon juice |
|
— | Salt , to taste |
|
2 tablespoons | Rice flour |
|
2 tablespoons | Corn flour |
|
1 cup | Oil , for frying |
|
1 sprig | Curry Leaf |
Instructions
- 1 Clean the nethili fish thoroughly and pat dry with a paper towel.
- 2 In a bowl, mix ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, lemon juice, and salt.
- 3 Add the cleaned fish to the marinade and coat well. Let it marinate for at least 15 minutes.
- 4 Mix rice flour and corn flour in a separate plate.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Coat each marinated fish with the flour mixture and gently place it in the hot oil.
- 7 Fry the fish in batches until they are golden brown and crispy, about 3-4 minutes per batch.
- 8 Remove the fried fish and drain on paper towels.
- 9 In the same oil, fry the curry leaves until crispy and use them as a garnish over the fried fish.
Tips
Ensure the oil is hot enough before frying to achieve a crispy texture.