About Apollo Fish

Apollo Fish originated in the city of Hyderabad, India & soon became a favorite among the South Indian seafood lovers. Today you will see this almost on every Andhra Restaurant Menu. To make Apollo fish, boneless fish cubes are marinated and batter fried until crisp and golden. Then a tempering is made with onions, curry leaves, ginger garlic and green chili.Sometimes a dash of soya sauce is also added for an umami flavor. Crisp fried fish is then tossed in this tempering. The method to make this is similar to the way we make Chicken 65. The recipe is easy and quick to make. Though in the restaurants fish is deep fried, you can air fry or even bake it to make the dish healthier. To make Apollo Fish, any boneless fillets can be used. In India, Murrel fish (korramenu) is commonly used for this, could be because they have less sharp bones. I have always made this with salmon and prefer to air fry. This is a recipe which I shared a decade ago & is roughly adapted from the popular Telugu Chef Sanjay Thumma. The original recipe uses yogurt/ Indian curd but I prefer to make it dairy-free. So I haven’t used it here. In a lot of restaurants, red color is added to impart a deep color. If you fancy the color, you may add a little beetroot extract to the marinade like the way I have done. More Fish RecipesTandoori SalmonSalmon CurryFish FryLemon Pepper Fish

How to Make Apollo Fish (Stepwise Photos)

Preparation

  1. Add 500 grams of boneless fish cubes to a bowl. Marinate with the following ingredients & rest aside for 30 mins. Do not leave them longer.

1 to 1½ tablespoons lemon juice 1 teaspoon ginger garlic paste 1 teaspoon Kashmiri red chili powder ¼ teaspoon turmeric ½ to ¾ teaspoon salt 1 egg white

  1. When you are ready to fry, pour oil to a deep pan & heat it on a medium flame. Meanwhile sprinkle 2 tablespoons corn starch and 1 tablespoon of all-purpose flour.
  2. Mix together very well. If the coating isn’t thick enough & is runny, you may sprinkle another tablespoon of corn starch and 1 tablespoon of all-purpose flour. This is optional and depends on the amount of your egg white.
  3. Check if the oil is hot enough by dropping a small portion of batter to the oil. It should sizzle and come up to the surface without turning brown. Gently drop the fish pieces and deep fry on a medium heat, until golden and crisp. Remove them to a cooling rack or steel colander.

Make Apollo Fish

  1. To another pan, pour 1 tablespoon oil and heat it. (Alternately you may remove the oil from the pan and use the same pan and oil too.) Add 1 sprig curry leaves, 1½ tablespoon ginger, 1½ tablespoon garlic chopped & 1 to 2 slit green chilies. Fry for a minute until aromatic. Add the onions and fry them until golden and slightly soft. Taste test your fried fish and sprinkle some salt as needed.
  2. If you want pour 1 tablespoon soya sauce and then add the fried fish pieces. Turn the flame high and stir fry for a minute. Serve Apollo fish as a starter or side. Related Recipes

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