Apollo fish is one of the most common and popular dishes served in many Andhra restaurants. This spicy, delicious dish is prepared using boneless fillets of medium to large fish like tilapia, snapper, salmon or murrel. Although available in particular South Indian restaurants, you can also prepare this tasty dish right at home. Continue reading to find out more.
Wash and drain the fish fillets. Rub the lemon juice and salt over them and set aside for 5 minutes. Add all the other marinade ingredients and coat the fish well. Set aside and refrigerate for about 30 minutes to 2 hours.
Sprinkle cornflour and plain flour on the marinated fish and mix well. In a deep pan, heat oil and switch the flame to medium once the oil is hot enough. Deep fry the fish until cooked and set aside on a tissue paper.
Heat oil in another pan and add curry leaves. Fry until crispy and then add ginger, garlic and chillies. Saute until the raw smell of ingredients goes away. Add onions and fry until light brown. Add the deep-fried fish and cook on a high flame for about 3 minutes.
Garnish with lemon wedges and serve hot as a starter with salad or chutney.
Do not cook the fish with seasoning for more than 3 minutes as you might overcook it.
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Frequently Asked Questions
What type of fish can I use for this dish?
Medium-large boneless fillets of your favourite large fish like salmon or snapper can be used to make this dish.
Is it necessary to deep fry the fish before seasoning?
Fried fish is the essence of this dish. You can shallow fry or bake the fish instead of deep-frying, but do not skip the step.
Can I use rice flour instead of plain flour for marinating the fish?
Yes. You can substitute plain flour with rice or gram flour for the second marinade.