Anchovy fish fry, also known as netholi or kozhuva, is a popular and tasty dish that can be served as an appetizer or a side dish.
The crispy and flavourful nature of this dish makes it a favourite amongst seafood enthusiasts.
Preparing the anchovies for the fry involves marinating them with a blend of spices, including chili, turmeric, and pepper, to enhance their taste.
Cooking and serving the anchovy fish fry is a straightforward process.
The marinated anchovies are shallow fried until they turn brown and crispy.
This appetising dish is often served with rice and is enjoyed for its unique aroma and delicious flavours.
Key Takeaways
- Anchovy fish fry, also known as netholi or kozhuva, is a popular and tasty dish that can be served as an appetizer or a side dish.
- Preparing the anchovies involves marinating them with a blend of spices, including chili, turmeric, and pepper, to enhance their taste.
- The marinated anchovies are shallow fried until they turn brown and crispy, and this appetising dish is often served with rice.
Preparing the Anchovies
Before you start frying the anchovies, you need to prepare them.
This section will cover two important aspects of preparing anchovies: cleaning and marinating, and creating the batter.
Cleaning and Marinating
Firstly, clean the anchovies by removing the head, tail, and guts.
Rinse them well under running water and pat dry with a paper towel.
Once the anchovies are clean, marinate them with turmeric powder, salt, ginger, garlic, lemon juice, and spices.
This will add flavour to the fish and make it more enjoyable to eat.
Creating the Batter
To create the batter for the anchovies, you will need flour, rice flour, turmeric powder, salt, pepper powder, chilli powder, and water.
Mix the dry ingredients together in a bowl, then gradually add water to create a smooth batter.
The batter should be thick enough to coat the anchovies but not too thick that it becomes lumpy.
Once you have created the batter, dip each marinated anchovy into the batter and coat it thoroughly.
Shake off any excess batter before frying the anchovies.
The prep time for cleaning and marinating the anchovies and creating the batter is approximately 20-25 minutes.
It may seem like a lot of work, but it is worth it to get the perfect crispy and flavourful fried anchovies.
Cooking and Serving
Frying the Fish
To start, heat up a frying pan with enough oil to cover the fish. You can use regular oil or coconut oil for a more authentic taste.
Once the oil is hot, carefully place the anchovies in the pan and let them fry for about 3-4 minutes on each side until they are crispy and golden brown.
Be sure not to overcrowd the pan, as this will cause the fish to steam instead of fry.
You may need to fry the fish in batches depending on the size of your pan.
Presentation and Garnishes
Once the fish is cooked, remove it from the pan and place it on a paper towel to absorb any excess oil.
You can serve the anchovy fish fry as a side dish or as a main course with steamed rice.
Garnish the dish with fresh curry leaves and a wedge of lemon to add some extra flavour and colour.
You can also add a side of your choice, like a fresh salad or some roasted vegetables.
To make your dish look even more appetising, try arranging the fish in a circular pattern on the plate, and sprinkle some chopped herbs or spices on top.
Take a photo of your creation and share it on your social media platforms like Instagram, Pinterest, Facebook, Twitter, or even YouTube.
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Frequently Asked Questions
How do you make a crispy anchovy fish fry?
To make a crispy anchovy fish fry, you need to start by cleaning and preparing the anchovies.
Once the anchovies are ready, marinate them with spices such as chilli, turmeric, pepper, ginger garlic paste, and salt.
Then, coat the marinated anchovies with a mixture of rice flour and gram flour.
Fry the coated anchovies in hot oil until they turn golden brown and crispy.
What are the essential spices needed for a traditional anchovy fish fry?
The essential spices needed for a traditional anchovy fish fry include chilli powder, turmeric powder, pepper powder, ginger garlic paste, and salt.
You can also add other spices such as cumin powder, coriander powder, and garam masala powder to enhance the flavour.
Can you explain how to fry anchovies Kerala style?
To fry anchovies Kerala style, you need to clean and marinate the anchovies with spices such as chilli powder, turmeric powder, pepper powder, and salt.
Then, fry the marinated anchovies in hot oil until they turn golden brown and crispy.
Serve the fried anchovies with sliced onions and lemon wedges.
What's the best way to serve fried anchovies as an appetiser?
Fried anchovies make a great appetiser.
To serve them, arrange the fried anchovies on a platter and garnish them with chopped coriander leaves and sliced onions.
You can also serve them with a dipping sauce made of yoghurt, mint, and coriander leaves.
Is there a difference between frying fresh and canned anchovies?
Fresh anchovies are more delicate than canned anchovies and require less cooking time.
Canned anchovies are already cooked and can be used directly in recipes.
When frying fresh anchovies, be careful not to overcook them as they can turn rubbery.
How do you clean and prepare anchovies for frying?
To clean and prepare anchovies for frying, start by removing the head and gutting the fish.
Then, rinse the anchovies under cold running water and pat them dry with a paper towel.
Once the anchovies are dry, you can marinate them with spices and coat them with flour before frying them.