Andhra Fish Fry recipe (Chepa Vepudu)
Andhra fish fry is a fish fry recipe from Andhra cuisine. Also known as Chepa Vepudu in Andhra, it is made with fresh fish, basic spices, ginger-garlic paste, curry leaves, and lemon juice. The fish is marinated with the spicy homemade masala and shallow-fried in a pan or Tawa until crisp. Serve this pan-fried fish as an appetizer or side dish with steamed rice and dal.
Servings: 2 fish steaks
Calories: 72kcal
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.
Video
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
Calories: 72kcal | Carbohydrates: 2g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Sodium: 228mg | Potassium: 56mg | Fiber: 1g | Vitamin A: 602IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg