How To Cook An Authentic Hyderabadi Styled Apollo Fish?

A famous Andhra dish is Apollo fish fry. Served with curry leaves and stir-fried after deep frying, Apollo Fish Fry is a Hyderabadi speciality of boneless fried fish. Fried strips of boneless fish with a spicy yoghurt sauce. A fish lover’s delight. Super tasty, easy to make, and super spicy.

You’ll finish the whole plate in no time. It makes an amazing side dish. It makes an excellent appetizer as well, Always buy fish online Delhi, Hyderabadi restaurants usually sell it on their menus, while Andhra and Telangana restaurants also order it frequently. the basic starter can be served as a dish simply prepared with curry leaves and cooked in an aromatic tempering just as if it were the main course.

There is an Apollo fish recipe that is served as a main course in many popular restaurants. With just a glance, you will feel tempted to say “vah” and get a sense of wanting to have more. Cooking fish in a spiced masala with crushed pepper powder and freshly ground masala is a delicious way to prepare it. The fish is available in most countries either fresh or frozen and is an immensely popular seafood variety.

Even dried fishes are cooked along with vegetable curry to make the dish more flavorful and tasty. There are several popular fish dishes such as fish curry, fish fry, fish fingers, and baked fish recipes.Any firm fish (such as tilapia, kingfish, or seer fish) can be used for this recipe. Serve it hot with onion slices and a lemon wedge. Enjoy the spicy Apollo fish fr

About the recipe

This medium spicy starter fish recipe is the best among all those that we have seen. The deep-fried fish is stir-fried in spice and yoghurt masala.

To make this fish recipe, one needs to use boneless fish fillets which can be tilapia, salmon, red snapper, Murrel or any boneless fish available in your region.

Ingredients used in the fish recipe

For marination,

Boneless fish: use any sort of fish that is new and liberated from bones. Frozen fish never taste great and consistently use new fish to make rotisserie fish plans. 

The can be made into medium size pieces or dainty strips or as the ideal shape, yet ideally, make strips or little pieces. 

The fought to be cleaned and washed well before use and ought to be liberated from water to let masala adhere to the fish pieces.

Dry spices: Dry flavours, for example, salt, red bean stew powder, turmeric powder, pepper powder (white or dark), ginger and garlic glue are needed to eliminate the off-putting smell and give zest flavours in the marination.

Corn flour and maids: These two fixings are the prime necessities in making the apollo fish marination as these two fixings give the right fresh and crunchy flavour to the fish from outside when broiled.

Egg: sometimes the fish is excessively hard from inside and gets chewy and these fixings balance the hard and chewy surface just as makes it gentler to bite the tissue inside the pan-fried fish.

Lemon: Continually adding lemon gives a slight adjusted sharp character to the chicken or fish while profound singing and is likewise fundamental to soften the tissue rapidly just as to eliminate the terrible smell from the tissue.

Oil: This is a must to deep fry and to saute the fish after deep frying.

To saute the fish

Oil: This goes about as the base for all the treating given and without oil, the rest of the fixings don’t add taste.

Any healthy oil, such as olive oil can be used. If olive oil is not handy, then make use of other edible oils for sauteing or deep frying.

Curry leaves and Garlic: Apollo fish treating is fragmented without these two. They give the smell and flavour to the last dish…

Green chillies: To get the right zest flavour to the seared fish, chillies are added which likewise add to the fragrance and delightful taste of the fish.

Dry spices: I have added some dry flavours in treating like salt, bean stew powder, coriander powder, garam masala powder, food tone and dark pepper powder. These give a decent masala shading to the dish.

Food colour: Any food shade of one’s decision, for example, red food shading yellow food tone can be added according to inclination. 

I like to keep it normal most of the occasions and if making it routinely however, since I am posting it as an eatery style rendition, I have used a yellow food tone while sauteing

Yoghurt: I have added yoghurt as Hyderabadi café variant or road food style. Preparing of this dish uses yoghurt or curd while sauteing the fish. However, I figure this can be taken as a discretionary fixing in case yoghurt isn’t helpful and not liked. 

It very well may be only sauteed by skipping yoghurt but gets the best taste. Adding yoghurt makes it delicate and if a crunchy surface is liked, it is discretionary to skip the yoghurt.

Apollo Fish Fry, Hyderabad style Fried Fish

Apollo fish fry – Hyderabad style fried fish recipe. It will be a perfect appetizer/starter.


 CuisineAndhra Cuisine, South Indian

 Prep Time15 minutes

 Cook Time20 minutes


 AuthorVijayalakshmi Sasiram

What Kinds of Fish Can You Cook With Apollo Fish?

One may cook Apollo Fish with medium-sized boneless salmon or snapper fillets. They’re tender, supple, and the flesh has a tiny sweetness to it, making for a nice sweet-spicy combo when combined with the marinade.

Why Is Deep Frying Of Salmon Prior To Seasoning So Important?

The main ingredient in this meal is fried fish. The fish has a crunchy texture that adds to its flavour. If you want to cook the food in a healthier place, then always can bake it or pan fried it.


For Marination

  • 250 gram Fish (I took tilapia)
  • 1/2 egg (beat)
  • 1/4 tsp red chilli powder
  • 1 pinch turmeric powder
  • 1 tsp lemon juice
  • salt as required

For Seasoning

  • 1 tsp ginger finely chopped
  • 1 clove garlic finely chopped
  • 1/4 cup onion sliced thinly
  • 2 green chillies slitted
  • 1 1/2 tsp red chilli paste
  • 2 tbsp coriander leaves finely chopped
  • 2 tbsp curd
  • 1 sprig of curry leaves
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • salt as required
  • oil for frying and seasoning


  • Wash the fish and cut them into long 1-inch pieces or little blocks. Marinate the fish with fixings showed for marination (ginger garlic glue, rice flour, bean flour, egg beat, red bean stew powder, turmeric, lemon squeeze and salt). 
  • Hotness a skillet with oil over medium-high hotness. When the oil is warmed, shallow fry the fish pieces. At the point when different sides of the fish become pleasantly brilliant brown, move it to a plate. 
  • In a similar skillet with a tablespoon of oil, add cleaved ginger and garlic. Saute it briefly. And afterwards add curry leaves, green chillies and onion, saute till onion becomes clear. Presently, add bean stew glue, cumin powder, coriander powder, coriander leaves and required salt for this masala. Mix it for a few moments. 
  • Lessen the fire, add curd. Mix well. Add the singed fish pieces into the container and throw well for a few moments over medium hotness. Fish pieces will keep all the curd masala. Presently it is prepared to serve..


  • You can also deep fry the fish instead of shallow frying.
  • Adjust chilli paste and green chilli according to your spice level.

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