Apollo Fish

Apollo Fish is a popular starter dish in many Indian restaurants, especially in South India. This mouth-watering appetizer is made with boneless fish fillets marinated in a blend of spices, then deep-fried to perfection and tossed in a flavorful sauce. Despite its restaurant popularity, Apollo Fish is surprisingly easy to prepare at home. Using fresh ingredients and simple cooking techniques, you can recreate this delectable dish in your own kitchen. It pairs wonderfully with soups and can be a delightful addition to any meal or party menu. Follow these step-by-step instructions to make this crispy and spicy Apollo Fish that will surely impress your family and guests.

Preparation time: 15 minutes
Cooking time: 20 minutes
Course: Starter
Main ingredient: Boneless fish fillets
Serves: 3-4
Bowl measurement: 1 bowl = 250 ml

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Marinate the Fish
• Step 2: Prepare the Batter
• Step 3: Deep Fry the Fish
• Step 4: Sauté Aromatics
• Step 5: Add Curry Leaves and Green Chilies
• Step 6: Add Chili Sauce
• Step 7: Add Soy Sauce
• Step 8: Add Curd to the Sauce
• Step 9: Combine Fried Fish with the Sauce
• Step 10: Serve the Apollo Fish

Ingredients

Boneless thin-sliced fish fillets: 500 grams

Turmeric powder: 1/2 tablespoon

Red chili powder: 1 tablespoon

Salt: 1/2 tablespoon (adjust to taste)

Ginger-garlic paste: 1 tablespoon

Sliced green chilies: 4-5
Chopped ginger and garlic: 1 tablespoon each

Soy sauce: 1 tablespoon
Chili sauce: 1 tablespoon

Chopped coriander leaves: A handful

Curry leaves: A few sprigs

Curd (Yogurt): 1/4 bowl

Corn flour (Cornstarch): 1 tablespoon

Maida (All-purpose flour): 1 tablespoon

Egg: 1

Oil: For deep frying

Procedure

Step 1: Marinate the Fish

Clean the fish fillets thoroughly under running water and pat them dry using a paper towel. In a mixing bowl, add the fish pieces along with 1/2 tablespoon of salt, 1/2 tablespoon of turmeric powder, and 1 tablespoon of red chili powder. Mix well to ensure the spices coat the fish evenly. Then, add 1 tablespoon of ginger-garlic paste and mix again. Let the fish marinate for at least 15 minutes to absorb the flavors.

Step 2: Prepare the Batter

To the marinated fish, add 1 beaten egg, 1 tablespoon of corn flour (cornstarch), and 1 tablespoon of all-purpose flour (maida). Mix thoroughly until the fish pieces are well coated with the batter. This batter will give the fish a crispy texture when fried.

Step 3: Deep Fry the Fish

Heat enough oil in a deep frying pan or kadai over medium flame. To check if the oil is ready, drop a small piece of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough. Carefully add the battered fish pieces into the oil without overcrowding the pan. Fry them for about 5-6 minutes until they turn golden brown and crispy. Use a slotted spoon to remove the fried fish and place them on a paper towel to drain excess oil.



Set the fried fish pieces aside for later use.

Step 4: Sauté Aromatics

In another pan, heat 2-3 tablespoons of oil over high flame. Add the chopped ginger and garlic to the hot oil and sauté for about 1 minute until they become fragrant and lightly golden.

Step 5: Add Curry Leaves and Green Chilies

Add the curry leaves and sliced green chilies to the pan. Stir-fry them for about 30 seconds on high flame. The curry leaves will become crispy, and the chilies will infuse their heat into the oil.

Step 6: Add Chili Sauce

Pour 1 tablespoon of chili sauce into the pan and mix well with the aromatics. Sauté for another 30 seconds to let the sauce blend with the spices.

Step 7: Add Soy Sauce

Add 1 tablespoon of soy sauce to the mixture and stir thoroughly. Sauté for 30 seconds to combine all the flavors. The sauces will create a rich and spicy base for the fish.

Step 8: Add Curd to the Sauce

Reduce the flame to medium and add 1/4 bowl of curd (yogurt) to the pan. Mix it uniformly with the sauce. Cook for about a minute until the curd blends well, creating a creamy and tangy sauce.

Step 9: Combine Fried Fish with the Sauce

Add the chopped coriander leaves to the pan and mix them into the sauce. Then, add the fried fish pieces to the pan. Gently toss them to coat the fish evenly with the sauce. Stir-fry for about 3 minutes on high flame until the sauce clings to the fish and any excess moisture evaporates.

Continue stirring until the dish becomes dry and the fish pieces are well coated.

Step 10: Serve the Apollo Fish

Turn off the flame and transfer the Apollo Fish to a serving platter. Garnish with additional coriander leaves if desired. Serve hot as an appetizer or side dish. It pairs well with tomato ketchup or any dipping sauce of your choice.

Q) Fish are known to contain omega-3 fatty acids. What is omega-3 good for?
According to the National Institutes of Health, consuming fish rich in omega-3 fatty acids at least once a week can improve heart health, brain function, and eye health. It also helps reduce the symptoms of rheumatoid arthritis.

Garnish with fresh coriander leaves for an extra touch of flavor and color. Enjoy your homemade Apollo Fish with friends and family!
Apollo Fish is a delightful and spicy appetizer that brings restaurant flavors to your home. The crispy fried fish coated in a tangy and spicy sauce is sure to be a hit at any gathering. Whether you're serving it at a party or enjoying it as a special treat, this recipe is a keeper. Don't forget to share this delicious dish with your loved ones and enjoy the compliments that come your way!