Nethili Meen Varuval Recipe ~ Nethili Fish Fry ~ Deep Fried Anchovies

NETHILI MEEN VARUVAL / FRESH ANCHOVY FRY / ANCHOVY VARUVAL / CRISPY ANCHOVIES FRY / NETHILI MEEN / NETHILI FISH FRY / FISH FRY RECIPE / NON- VEGETARIAN RECIPES / SEAFOOD RECIPES / DEEP FRIED ANCHOVIES / SOUTH INDIAN FISH FRY / TAMIL NADU RECIPES / SOUTH INDIAN RECIPES / நெத்திலி மீன் வறுவல் / மீன் வறுவல் / INDIAN ANCHOVIES / INDIAN STYLE FISH FRY /

Nethili Meen Varuval is a crispy fish fry which simply taste divine with a bowl of rasam sadam. Back home I use enjoy these on a regular basis as I’m die hard fan of seafood, every morning our fish monger brings in fresh catch of the day and we get to enjoy fresh fish almost thrice a week! These are fresh Indian Anchovies / Nethili meen which i got to taste during my India trip. Fresh anchovies are a rare find here in USA, managed to get quick frozen anchovies from a Oriental store, they were similar to Indian Anchovies but smaller in size though. If using frozen, thaw them at room temperature and then proceed.

Ingredients
10 (large) or 30 small variety	Fresh Anchovies
1 teaspoon	Red Chili Powder
1/2 teaspoon	Coriander Powder
1/4 teaspoon	Turmeric Powder
1 teaspoon	Rice Flour
1/2 teaspoon	Ginger Garlic Paste
1/2 teaspoon or to taste	Salt
1/2 cup	Oil (for deep frying)
few drops	Water
1/4 teasppon	Corn Flour/starch (optional)

First to clean the fish, remove the head by pinching off and if you can remove the guts as well. Wash them thoroughly, strain and set aside. These are large fresh anchovies / nethili meen, we get this variety in India.

Marinate the fish with red chili powder, coriander powder, turmeric powder, rice flour, ginger garlic paste, salt and water. Let it stay for atleast half hour. (You may include corn flour for extra crispy fry & to hold the masala while deep frying)

Heat oil in a kadai and deep fry them. Make sure the oil is hot enough orelse they will turn soft and start to crumble while frying. Serve with hot with sambar or rasam sadham.

Notes

3 – 4 adult servings.
These fishes smell and taste strong, so please open all the windows before deep frying.
These were fresh anchovies from a local market in Chennai, India.
This recipe also suits Smelt & Sardines (very strong fish flavor though)