APOLLO FISH FRY RECIPE – Hyderabad Apollo fish fry recipe

Apollo Fish Fry is a bar style fish fry recipe that is very popular in Hyderabad, often served as an appetizer in most restaurants, more likely under bar food menu. Its kind of a fusion dish which has all the effect of a chicken 65 with little bit of Indo chinese and Andhra style cooking. Bunch of spicy green chilies are added to make it super spicy and at the same time yogurt is added to the final dish to balance the heat and also to keep the fish moist with the masala. I have no clue from where or why its called as apollo fish, I tasted this in an Indian restaurant which specializes in Andhra style cooking – it tasted awesome and here you go…my attempt in replicating it, which matched the restaurant style.

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Ingredients for the marinade
Fish	20 bite size pieces (about 3 fish fillet)
Salt	3/4 teaspoon
Turmeric powder	1/4 teaspoon
Red Chili Powder	1 teaspoon ( I have used kashmiri red chili powder) * See notes
Ginger Garlic paste	1 teaspoon
Lemon juice	1 teaspoon
Yogurt (thick)	1/2 teaspoon
Maida	1 teaspoon
Corn starch	1 teaspoon
Beaten egg	1 tablespoon * See notes
Orange food color	a pinch (optional)

 

Ingredients for the Saute
Onion	1/2 cup (chopped)
Green Chili	6 (slit open)
Ginger Garlic paste	1/2 teaspoon
Red Chili powder	1/2 teaspoon
Garam masala powder	1/4 teaspoon (optional)
Soy sauce	1/2 teaspoon
Curry leaves	10 leaves
Spring onions	1/2 cup (chopped)
Coriander leaves	1/2 cup (chopped)
Yogurt	1 tablespoon
Oil (for saute)	2 tablespoons
Oil (for deep frying)	1 cup
Salt	1/4 teaspoon

 

Any fleshy fish (boneless) will work for this recipe. I have used Tilapia fish fillets, you may use king fish / seer fish / cat fish / cod. Cut the fish into bite size pieces. Add in turmerric powder, red chili powder, ginger garlic paste, yogurt, lemon juice, corn flour, maida, salt, egg and food color. (optional)

Mix everything  to coat the fish with the masala. Let it rest for 1o minutes. Meanwhile heat oil in a pan.

Once the oil is hot enough, start deep frying them in batches. (Fish cooks really fast, so just a couple of minutes over medium flame will do.)

Deep fry them to golden, remove from pan and drain all excess oil by placing them over a paper towel. Repeat for rest of the pieces and keep them ready.

Now in a fry, heat little oil and splutter curry leaves.

Add in slit open green chilies and fry them too.

Now add in the ginger garlic paste and fry them in the oil.

Add in chopped onions to the mixture and fry over medium flame.

Once the onion cooks a bit, add in red chili powder, garam masala powder & soy sauce.  Fry for few minutes to combine.

Now add in the yogurt and and cook for few minutes.

The yogurt will quickly settle in the onion mixture and thicken.

Immediately add in the fried fish pieces and toss a few minutes to coat the yogurt mixture.

Add in equal portions of chopped coriander leaves and spring onions.

Give a quick stir fry and switch off. Now your hyderabd style apollo fish fry is all ready to dig in!

 

Notes

• Serves 3-4 adults
• This dish taste good without adding ajinomotto / msg. You can add a pinch if you wish for added taste.
• I’ve used 6 green chilies(hot variety), you can reduce to make it less spicy.
• I’ve skipped food color as i was  kashmiri red chili powder, if using regular chili powder- pls reduce by 1/4 teaspoon.
• Egg is basically added as a binding agent, too much of it will make the outer covering soggy. Hence I’ve used only 1 tablespoon of the egg mixture.