Crispy Nethili Fry Recipe – Authentic Anchovy Fish Fry

Last Updated on 2 months by Neha Deshmukh

Crispy Nethili Fry Recipe – Authentic Anchovy Fish Fry

Hey everyone! If you’re anything like me, you absolutely love a good fish fry. And today, I’m sharing one of my all-time favorites – Crispy Nethili Fry! This isn’t just any fish fry; it’s a taste of the South Indian coast, packed with flavour and unbelievably crunchy. I first made this when I was craving something my Amma used to make, and honestly, it transported me right back to her kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This Nethili Fry (anchovy fry) is seriously addictive. It’s quick, easy, and requires minimal ingredients. But don’t let the simplicity fool you – the flavour is incredible! The tiny nethili fish get beautifully crispy on the outside while staying tender and flaky inside. Plus, the aromatic spices make it a real treat. It’s perfect as a starter, a side dish, or even a snack with your evening chai.

Ingredients

Here’s what you’ll need to make this delicious Nethili Fry:

• 400 grams Nethili (Anchovies)
• 2 teaspoons Ginger Garlic Paste
• ¼ teaspoon Pepper Powder
• ¼ teaspoon Turmeric Powder
• 1.5 teaspoons Red Chilli Powder (adjust to your spice preference!)
• 3 tablespoons Rice Flour
• 1.5 tablespoons Corn Flour
• Salt to taste
• Oil for frying
• Fresh Curry Leaves (for garnish)
• Lemon Wedges & Onion Rings (for serving)

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Nethili Fry turns out perfect:

• Nethili/Anchovies: These tiny fish are the star of the show! You can find them fresh or frozen at most Indian grocery stores. Fresh is always best, but frozen works great too – just make sure they’re fully thawed before using.
• Turmeric for Cleaning Fish: My Amma always used turmeric when cleaning fish, and it’s a trick I swear by. It helps remove any fishy smell and keeps the fish firm. A quick soak in turmeric water makes all the difference.
• Spice Levels: South Indian cuisine is known for its spice! I’ve used 1.5 teaspoons of red chilli powder, which gives a nice kick. But feel free to adjust it based on your preference. Some families in Andhra Pradesh like it really spicy, while others prefer a milder flavour.

Step-By-Step Instructions

Alright, let’s get frying!

1. First, thoroughly clean the nethili in turmeric water and drain well. This is a crucial step for removing any fishiness.
2. In a mixing bowl, combine the cleaned fish with ginger garlic paste, pepper powder, turmeric powder, red chilli powder, rice flour, corn flour, and salt.
3. Now, the fun part! Mix everything really well, ensuring each little fish is coated in the spice mix.
4. Sprinkle water gradually, a little at a time, mixing as you go. You want to form a thick marinade that coats the fish nicely. Don’t add too much water at once, or it will become a paste!
5. Let the marinated fish sit for at least 15 minutes. This allows the flavours to meld together.
6. Heat oil in a kadai (or a deep frying pan) over medium-high heat.
7. Carefully fry the marinated anchovies in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy on both sides.
8. Once fried, remove the nethili with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
9. Finally, add fresh curry leaves to the hot oil for about 10 seconds to release their aroma. This is the perfect finishing touch!

Expert Tips

Here are a few tips to help you nail this recipe:

• Don’t Overcrowd the Pan: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispy fish.
• Hot Oil is Key: Make sure the oil is hot enough before adding the fish. A small piece of the marinade should sizzle immediately when dropped into the oil.
• Drain Well: Draining the fried fish on paper towels removes excess oil, making them extra crispy.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: If you’re not a fan of spice, reduce the amount of red chilli powder or even omit it altogether.
• Kerala Style Nethili Fry: Add a pinch of fennel seeds and a squeeze of lime juice to the marinade for a Kerala-inspired flavour. My friend from Kerala makes it this way, and it’s divine!
• Vegan Alternative – Banana Blossom: Believe it or not, you can make a similar fry using banana blossom! Marinate it in the same spice mix and fry until crispy. It’s a fantastic vegan option.

Serving Suggestions

Nethili Fry is best served immediately while it’s still hot and crispy. Here are a few serving suggestions:

• With a side of onion rings and lemon wedges. The tanginess of the lemon cuts through the richness of the fry.
• As part of a larger South Indian meal with rice, sambar, and rasam.
• As a crunchy snack with a cup of hot chai.

Storage Instructions

Leftover Nethili Fry can be stored in an airtight container in the refrigerator for up to 2 days. However, it won’t be as crispy as when it’s freshly fried. You can reheat it in a preheated oven or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• Is Nethili Fry healthy? While it’s a delicious treat, it’s best enjoyed in moderation. It’s fried, so it’s not the healthiest option, but anchovies are a good source of omega-3 fatty acids.
• Can I use a different type of fish? You can, but the texture and flavour won’t be the same. Other small fish like sardines or whitebait can work as substitutes.
• How do I know when the oil is hot enough? Drop a tiny piece of the marinade into the oil. If it sizzles immediately and floats to the surface, the oil is ready.
• What is the best way to clean Nethili? Soak them in turmeric water for about 10-15 minutes, then gently rub them to remove any scales or impurities.
• Can this be made in an Air Fryer? Yes! Lightly spray the marinated nethili with oil and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway through.

Enjoy this little piece of South India in your kitchen! I hope you love this Crispy Nethili Fry as much as my family and I do. Happy cooking!