Crisp at the edges and tender through the middle, Andhra Fish Fry is a non-vegetarian Andhra, South Indian side made with simple everyday ingredients in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 1
- Category: Side
- Cuisine: Andhra, South Indian
Ingredients
- 1 tablespoon Oil (or ghee)
- 250 grams (8 ounces) fish fillet (or steak)
- ¼ teaspoon salt ((adjust to taste))
- ⅛ teaspoon turmeric
- 1 tablespoon Lemon juice (or as needed)
- ¾ teaspoon ginger garlic paste ((or ½ tsp each fine grated))
- ½ to ¾ teaspoon Kashmiri red chili powder ((cut down for kids or use black pepper for low heat))
- ¼ to ½ teaspoon garam masala
- 1 sprig curry leaves ((optional or use 1 tbsp chopped cilantro/coriander leaves))
Method
- Mix the spices: Mix together chili powder, garam masala, salt, ginger garlic, turmeric and lemon juice in a small bowl. Taste test to check the spice and salt levels. Adjust as required. Pat dry the curry leaves or coriander leaves to avoid spaltters.
- Prep-up the fish: Pat dry the fish if required and apply the spice paste. Keep this aside for 10 minutes (no longer).
- Fry the fish: Heat a small pan with oil or ghee. When the oil turns hot enough, place the fish and let cook for 3 to 4 minutes. Gently turn it to the other side using a turner and add the curry leaves.
- Fry till it is cooked through completely. You know it is done when the fish flakes easily with the prick of a fork. The internal temperature should reach 145 F or 63 C in the thickest part of the fish.
- Serve fish fry with onion wedges.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
