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Andhra fish fry als known as Chepa Vepudu is a popular Andhra fish recipe which is loved by everyone. Fish pieces is marinated with ginger garlic paste, spice powders, lemon and pan fried till golden brown. Enjoy hot fried fish with rice, curry of choice.

Andhra Fish Fry Recipe

Andhra fish fry, also known as chepa vepudu, is a spicy and flavourful fish fry made by marinating fish with ginger garlic paste, chilli powder, garam masala powder and lemon juice. The marinated fish is then shallow fried until golden and slightly crisp on the outside.

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About Andhra Fish Fry Recipe
Ingredients
Step by Step Pictures
Expert Tips
FAQ
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This easy Andhra fish fry recipe is perfect as a side dish for lunch or dinner. Serve it hot with steamed rice, rasam, sambar, dal, pulao or biryani for a delicious meal. If you love easy, spicy and flavourful South Indian food, this simple fish fry is definitely worth trying.

About Andhra Fish Fry Recipe

Chepa vepudu simply means fish fry in Telugu. It is a popular Andhra style fish fry where the fish is marinated with a spicy masala and fried until golden and slightly crispy on the outside. It is a simple dish that adds a lot of flavour to any meal.

Unlike western battered fish, this Andhra fish fry does not need flour, eggs, rava or breadcrumbs for the crispy coating. The marinade is made with simple ingredients like ginger garlic paste, chilli powder, turmeric powder, garam masala powder and lemon juice. This masala gives the fish a delicious spicy and tangy flavour.

I like making this fish fry because the masala is so simple and gives the fish a nice coating. After marinating, the fish is fried in a hot pan until the masala starts to brown and turns crisp around the edges.

This easy Andhra fish fry makes a great side dish with hot steamed rice. You can also serve it as an appetizer or as part of an Andhra meal along with chepala pulusu for a complete meal.

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Ingredients

Fish : You can use any firm fish that holds its shape well while frying. I usually prefer seer fish, vanjaram, paarai meen or pomfret for this recipe. Clean the fish well before marinating.
Spice powder : I have used a combination of turmeric powder, kashmiri chilli powder and garam masala powder to give the fish a flavourful and spicy coating. Kashmiri chilli powder also gives the fish a beautiful red color.
Ginger garlic paste : Freshly grounded ginger garlic paste adds a delicious flavour and aroma to the fish. It also reduces the raw smell of fish.
Lemon juice or vinegar : Lemon juice or vinegar adds a slight tangy taste to the marination and balances the spices. It also helps reduce the strong smell of the fish.
Salt : Salt added to enhance the overall flavour and taste of the fish. Add it according to your taste.
Oil : You can use any cooking oil for frying the fish. I used peanut oil.

Step by Step Pictures

1)Wash, clean and pat dry the fish pieces with some paper towel. You can use any white fish, I am using king fish.

2)Take kashmiri chilli powder, turmeric powder, salt, ginger garlic paste in a bowl.

3)Add in garam masala powder. You can add some black pepper powder also.

4)Now add in lemon juice and oil into this.

5)Make it into a paste. Add more oil or lemon juice for consistency. Taste this marination and adjust seasoning.

6)Take each fish slices and coat with this masala on both sides of the fish.

7)Apply the masala on both sides of the fish pieces.

8)Now place this fish on a plate and set aside for 30 minutes to marinate.

9)Now heat oil in a cast iron tawa. Once oil gets hot, gently place the fish pieces on the oil and pan fry fish for 3 minutes on one side. Make sure you fry the fish on high heat.

10)Once the bottom side is golden, flip over and cook on other side for 2 more minutes.

11)Gently remove the fried fish to a serving plate. Garnish with lemon wedges and Serve hot.

Expert Tips

Make sure the fish is dry before applying the masala. Excess moisture can make the masala watery and prevent the fish from becoming crispy.
Apply the masala evenly on both sides of the fish and marinate for at least 30 minutes. This allows the fish to absorb the flavours properly.
This recipe is pan fried, so you only need enough oil to shallow fry the fish.
Don't overcrowd the pan while frying. Leave enough space between the pieces as it helps them cook evenly and become crispy.
You can also add curry leaves or crushed garlic on top while frying for extra aroma and flavour.
Squeeze lemon juice or sprinkle pepper powder on top of the fish before serving.

Storage and Serving

Andhra fish fry tastes best when served hot and fresh. Serve it as a side dish with steamed rice, rasam, sambar, dal, pulao or biryani or plain rice with ghee.

For serving, garnish the fish with fried curry leaves, sliced onions, and a squeeze of lemon juice for extra flavor. If you want to prepare it ahead, you can marinate the fish and keep it refrigerated until ready to fry.

FAQ

Q. Which fish is best for Andhra fish fry ?

Firm fish works best for this recipe as it holds its shape well while frying. Seer fish or vanjaram are my preferred choices, but you can also use pomfret, tilapia or salmon.

Q. How long should I marinate the fish ?

Marinate the fish for at least 30 minutes in the refrigerator. If you have more time, you can marinate it overnight for a deeper and more flavourful taste.

Q. Why is my fish fry not crispy ?

Make sure the fish is not too wet before applying the masala. The marinade should be thick enough to coat the fish well. Fry the fish on medium heat without overcrowding the pan to get a nicely roasted and crispy coating.

Q. How do I prevent the fish from breaking while frying ?

Let the fish cook undisturbed until the bottom is firm and nicely browned. Then gently flip it using a wide spatula. Also, avoid flipping the fish too many times as this can make it break.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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