Andhra Fish Fry, also known as Chepa Vepudu, is one of my favourite South Indian fish recipes. Chepa means fish, and Vepudu means fry in Telugu. This is a quick and easy fish fry recipe from Andhra cuisine made with homemade fish masala with step-by-step photos and a video recipe.
Unlike many fish fry recipes that use deep-frying or rava coating, this is pan-fried, making it lighter and crisp. Fresh fish is marinated with spice powders, ginger-garlic paste, curry leaves, and lemon juice, then pan-fried until crisp outside and juicy inside.
I love serving it with steamed rice and dal, or Neer dosa. Sometimes, I also enjoy it with rasam or plain rice with ghee. For more Andhra recipes, try my Andhra chicken fry, Hyderabadi chicken masala, Andhra green chili chicken, and Andhra green chicken curry.
Featured Comment: ⭐⭐⭐⭐⭐
I don't like fish that much, and I have tried a few fish recipes before, but this recipe is one of the best and is worth trying. Everyone at home really loved it. - Vaishnavi
I really like the homemade fish masala used in this Andhra fish fry recipe. For me, this masala is the star of the dish. It coats the fish nicely and adds delicious flavour without hiding the natural taste of the fish. You can either grill the fish or shallow-fry or pan-fry the fish.
For crispy fish fry, keep the fish dry, use very little water in the marinade, and fry on medium heat without overcrowding the pan. Curry leaves and a squeeze of lemon at the end give it a perfect Andhra flavour.
If you love seafood, you can also try my other recipes like fish masala fry, fish rava fry, Mackerel curry, and prawn fry.
Quick Look: Andhra Fish Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Servings: 2 fish steaks Calories: ~72 kcal per serving (based on nutrition panel)
- Cook Method: Make homemade masala → marinate fish with masala → pan-fry the fish until crispy
- Flavor Profile: Spicy and tangy fish with balanced heat from red chilies and black pepper, and a hint of lemon.
- Difficulty: Easy, great for weekend meals
SUMMARIZE & SAVE THIS RECIPE ON
Disclaimer: AI summaries may contain errors. Please check the original Andhra Fish Fry recipe for accurate steps.
Why You'll Love This Recipe
- Easy recipe: I have added simple step-by-step instructions with photos and a video tutorial. You can easily adjust the spices and ingredients to suit your taste.
- Homemade fish fry masala: A quick 5-minute masala made with basic spice powders that adds delicious flavour without making the fish fry too spicy. The recipe comes together quickly, especially if you get the fish cleaned from the market.
- Light and make-ahead friendly: The fish is pan-fried, not deep-fried. You can marinate it in advance and refrigerate or freeze it for later use.
Ingredients Needed
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Fish: Fresh fish tastes the best. I have used kingfish (seer fish/vanjaram) for this recipe. You can also use any firm or white flesh fish like tilapia, pomfret, salmon, hilsa, or catla fish to make this fry.
- Marinade spices: Turmeric powder, salt, coriander powder, and black pepper powder are used for marinating the fish. You can add a little garam masala for a different flavor.
- Lemon juice: I like using lemon juice for a fresh, tangy taste. You can substitute it with the same quantity of vinegar or tamarind pulp. For tamarind pulp, soak the tamarind in hot water for 15 minutes and squeeze out the pulp.
- Red chili powder: I use two types of red chili powder. Regular red chili powder for heat and Kashmiri red chili powder for colour. Kashmiri chili powder gives a bright red colour to fish masala and is not spicy. If you don't have it, you can skip it.
- Ginger-garlic paste: I always use fresh ginger-garlic paste, but store-bought works too. To make the paste at home, blend 10-12 garlic and 1-inch of ginger to a fine paste. Don't skip adding it. It gives a very nice aroma to the fried fish and removes the fish smell.
- Curry Leaves: I like adding curry leaves for aroma. Skip if not available.
- Oil: I have used sunflower oil to pan-fry the fish. For a typical South Indian flavor, I recommend coconut oil. Any neutral oil will also work.
How to make Andhra Fish Fry
Here are the step-by-step photos I've added to help you make this recipe easily.
Step 1: In a bowl, combine spicy red chili powder, Kashmiri chili powder, salt, coriander powder, black pepper, turmeric, lemon juice, and ginger-garlic paste. Add a little water to make a thick paste. Taste and adjust seasoning.
Step 2: Apply a thin layer of the masala on both sides and edges of the fish. Marinate for 30 minutes in the refrigerator.
Step 3: Add 2-3 tablespoons of oil to a pan over medium heat. Wait until it's hot but not smoking. Place the marinated fish in the pan. Flip gently after 2 minutes. Reduce the heat to medium-low.
Step 4: Toss curry leaves in the pan while frying for extra aroma. Cook until crispy on both sides. Remove the crispy Andhra fish fry to a plate and serve with steamed rice and dal.
Recipe Tips
- Marinate the fish: Apply the fish masala and marinate for at least 30 minutes to 1 hour in the refrigerator. This lets the fish absorb all the flavors.
- Bring to room temperature: Don't fry the fish straight from the fridge. Let it sit for a few minutes for even cooking.
- Fish masala consistency: Add water little by little to make a thick, spreadable paste.
- Oil temperature: Heat 2-3 tablespoon oil until hot but not smoking before adding the fish.
- Frying technique: Fry on medium heat for 2 minutes, then reduce to medium-low. Cook until crisp on both sides. Handle the fish carefully to avoid breaking it.
- Avoid overcooking: Cook just until the fish is crispy outside and juicy inside. Overcooking will dry it out.
Recipe FAQs
Fresh, firm fish works best. I use kingfish (seer fish/vanjaram), but you can also use tilapia, pomfret, salmon, hilsa, or catla.
It pairs beautifully with steamed rice, dal, rasam, roti, or Neer dosa. You can also serve it as an appetizer with onion slices and a lemon wedge.
Yes. Marinate the fish in advance and refrigerate or freeze it for later use.
1) Keep the fish dry before applying the masala.
2) The masala paste should be thick for coating.
3) Heat the oil until hot but not smoking hot before adding the fish.
4) Fry first on medium heat for 2 minutes, then reduce to medium-low.
5) Avoid overcrowding the pan so the fish cooks evenly.
Recipe Card
Andhra Fish Fry recipe (Chepa Vepudu)
Video
Equipment
- 1 small mixing bowl
- 1 deep bottom pan or tawa (griddle)
Ingredients
- 2 Kingfish steaks
- 2-3 tablespoon oil any neutral flavor cooking oil
- 1 teaspoon spicy red chili powder
- ¼ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder for color
- 1 teaspoon ginger-garlic paste
- ½ teaspoon black pepper powder
- 1 teaspoon coriander powder
- salt to taste
- 1 tablespoon lemon juice (or tamarind)
Instructions
How to make Andhra Fish Fry
- To marinate the fish: In a mixing bowl, combine spicy chili powders, Kashmiri chili powder, salt, coriander powder, pepper powder, lemon juice, ginger-garlic paste, and turmeric powder. Add a little water and make a thick paste. Taste and adjust the seasoning. Fish masala is ready.1 teaspoon spicy red chili powder, ¼ teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, 1 teaspoon ginger-garlic paste, ½ teaspoon black pepper powder, 1 teaspoon coriander powder, salt to taste, 1 tablespoon lemon juice (or tamarind)
- Apply a thin layer of this masala on the both sides of the fish. Apply masala on the sides too. Marinate for 30 minutes. Keep it in the refrigerator.2 Kingfish steaks
For frying the fish
- Heat oil in a pan over medium heat. When the pan is hot enough (not very hot or smoky), place the marinated fish in it.2-3 tablespoon oil
- Gently flip it after 2 minutes and set the heat on medium-low. The timing depends on the thickness of fish. It will flip easily when cooked well at the bottom without sticking to the pan.
- Add curry leaves to the oil. Cook on low heat until the fish is fried crispy on both sides. Remove it to a plate. Serve with rice and dal as a side dish.
Notes
- Marinate well: Coat the fish with masala and marinate for 30 minutes to 1 hour in the refrigerator.
- Room temperature: Let the fish rest outside for a few minutes before frying for even cooking.
- Thick masala texture: Add water little by little to make a thick, spreadable fish masala.
- Pan and oil: Heat 2-3 tablespoon oil until hot but not smoking before adding the fish.
- Fry on medium heat for 2 minutes, then reduce to medium-low until crisp on both sides.
- Flip gently: Handle the fish carefully while turning to avoid breaking. Use a wide spatula to handle fish.
- Curry leaves: Add curry leaves while frying for an authentic Andhra flavour.
- Adjust spice: Increase or reduce red chili and black pepper to suit your taste.
- Don't overcook: Fry just until crispy outside and juicy inside.
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Can grill instead of fry, or use the masala on other fish varieties.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Vaishnavi
I don't like fish that much n i have tried few fish recipes before but this recipe is one of the best n worth trying. Everyone at home really loved it .
Preeti
Glad you and your family liked it.
Raj
Super