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Crispy nethili fry recipe served in a plate with spicy golden brown masala coating.

Crispy Nethili Fry Recipe

Crispy and spicy South Indian nethili fry made with simple homemade masala, rice flour, and corn flour coating. This easy anchovy fish fry turns crunchy and flavorful with basic pantry ingredients.
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Cook Time 10 minutes
Marination time 30 minutes
Total Time 40 minutes
Servings: 3 people
Course: Side Dish
Cuisine: south indian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 250 grams cleaned nethili fish anchovies
  • 1½ tablespoon rice flour
  • 1½ tablespoon corn flour
  • 1 tablespoon red chilli powder
  • 1 tablespoon Kashmiri chilli powder
  • 1 tablespoon ginger garlic paste
  • Salt as required
  • 1 tablespoon oil
  • 2 tbsp Little lemon juice
  • 3 tablespoon water
  • Oil for deep frying

Equipment

  • Mixing Bowl
  • Frying kadai

Method
 

  1. Clean the nethili fish properly and wash it well 2 to 3 times using turmeric or vinegar to remove the raw smell.
  2. Drain the water completely before adding the fish into the masala.
  3. In a mixing bowl, add rice flour, corn flour, red chilli powder, Kashmiri chilli powder, ginger garlic paste, salt, and 1 tablespoon oil.
  4. Mix everything well and squeeze 2tbsp lemon juice into the masala.
  5. Add water little by little and make a thick masala consistency.
  6. Add the cleaned nethili fish and gently coat the masala evenly on all sides.
  7. Let the fish marinate for around 30 minutes.
  8. Heat oil in a kadai on medium flame for around 5 minutes.
  9. Carefully add the fish one by one or in small batches without overcrowding.
  10. Fry for around 2 minutes until the bubbling slightly reduces. Flip and fry the other side until crispy and golden brown.
  11. Remove from oil and serve hot with rasam rice, dal rice, or as a crispy snack.

Notes

Do not add too much water while preparing the masala.
Thick masala coating helps the fish turn crispy.
Fry on medium flame for best texture.