Description
Apollo Fish is a spicy, crispy, and flavorful South Indian delicacy, especially popular in Hyderabadi cuisine. Made with boneless fish fillets, it is deep-fried and coated in a spicy, tangy masala, making it an irresistible appetizer or side dish.
Characteristics:
- Typically made with Boneless Basa, Tilapia, or Murrel (Snakehead Fish)
- Crispy outside, tender inside
- Spicy, tangy, and slightly tangy flavor profile
- Best served hot with onions, curry leaves, and lemon wedges
Ingredients for Apollo Fish:
- Boneless fish pieces – 500g
- Ginger-garlic paste – 1 tbsp
- Turmeric powder – ½ tsp
- Red chili powder – 1 tsp
- Corn flour & Rice flour – 2 tbsp each (for crispiness)
- Egg – 1 (helps in coating)
- Yogurt (Curd) – 2 tbsp (adds tenderness)
- Salt & Pepper – as per taste
- Green chilies & Curry leaves – for garnish
- Lemon juice – for a tangy kick
Taste & Texture:
Apollo Fish has a crispy outer layer with juicy, tender fish inside. The spicy and tangy flavors make it an instant favorite at seafood restaurants and home parties.
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