Andhra Fish Fry Recipe (Chepa Vepudu) - The Yummy Delights (2024)

Andhra Fish Fry recipe with step by step photos and a video recipe. Fish fry also known as Chepa Vepudu is a simple fish fry recipe from Andhra cuisine. The fish is marinated with the masala and shallow-fried on a pan or Tawa until crisp. Serve this tangy, spicy, and flavorful pan-fried fish with Rice and Dal.

Andhra Pradesh is a state in the southeastern coastal region of India. Andhra cuisine is famous for its spicy and flavorful dishes. Rice and fish are a staple diet in the coastal region of Andhra.

Fish is a good source of protein and is rich in healthy fats. If you are a seafood lover, you may also like these popular seafood recipes like Mackerel Fish Curry, Fish Masala Fry, Fish Rava Fry, and Prawn Fry.

About this recipe

In this recipe post, I am sharing how to make the Andhra fish fry recipe with homemade fish masala. It is also known as Chepa Vepudu in Andhra.

“Chepa” means fish in the Telugu language (the local language of Andhra) and “Vepudu” means to fry. This dish has all the appetizing flavors of Andhra cuisine.

It is made with fresh fish, spice powders, ginger-garlic paste, curry leaves, and lemon juice. You can either grill the fish or shallow-fry or pan-fry the fish.

The heat from the red chilies and black pepper is perfectly balanced with the tanginess of the lemon juice. This spicy and tangy fried fish pairs up beautifully with steamed rice, and dal.

Fish fry is quick and easy to make at home. The only time-consuming task is to clean the fish. You can get the fish cleaned from the market. It saves cooking time.

You may also like these other popular Andhra recipes from this website:

• Andhra Green Chili Chicken
• Hyderabadi Chicken Masala
• Andhra Chicken Fry
• Hyderabadi Chicken Dum Biryani
• Andhra Pepper Chicken

Why You Need This Recipe

• Easy step-by-step instructions with a recipe video.
• This recipe is easy to customize. All the ingredients are easily available in your kitchen pantry. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
• Make ahead recipe - You can marinate the fish in advance and freeze it to use later. If you are frying the fish on the same day then marinate and keep it in the refrigerator.
• Homemade Fish Fry Masala - There are so many ways to make fish masala. I have shared an easy way to make it with spice powders that are easily available in your kitchen pantry. It takes only 5 minutes to combine the spices and apply masala to the fish.
• Balanced flavor - This recipe is not too spicy. You can adjust the spices as per your taste by increasing or decreasing the fish masala. I have included some tips in the post to make it less spicy.
• Gluten-free

Andhra Fish Fry Ingredients

Ingredients and Substitutions

• Fish - Fresh fish tastes the best. I have used kingfish (seer fish/vanjaram) for this recipe. You can also use any firm fish or white flesh fish like Tilapia, Pomfret, Salmon, Hilsa, or Catla fish to make this fry.
• Marinade - Turmeric powder, salt, coriander powder, and black pepper powder.
• Lemon juice - You can substitute it with the same quantity of vinegar or tamarind. If you are using tamarind, soak it in hot water for 15 minutes. Gently squeeze out the pulp.
• Red chili powder - I have used 2 different red chili powders. Spicy red chili powder for taste and Kashmiri red chili powder for color. Kashmiri red chili powder gives a bright red color to the fish masala and is not spicy. If you do not have Kashmiri red chili powder, simply skip it.
• Ginger-garlic paste - I have used fresh ginger-garlic paste. Blend 10-12 garlic and 1-inch ginger to a fine paste. Or you can also use store-bought ginger-garlic paste. Do not skip adding it. It gives a very nice aroma to the fried fish and removes the smell of the fish.
• Curry Leaves - It gives a nice aroma to this fish recipe. Skip, if not available.
• Oil - I have used sunflower oil. For typical South Indian flavor use coconut oil. However, you can use any neutral flavor oil available.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

How to make Andhra Fish Fry

For Fish Fry Masala

• 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 little water and make a thick paste. Taste and adjust the seasoning. Fish masala is ready.
• Apply a thin layer of this masala on both sides of the fish. Apply masala on the sides too. Marinate for 30 minutes. Keep it in the refrigerator.

  

For Making Fish Fry

• Heat 2-3 tablespoon of oil in a pan over medium heat.
• When the pan is hot enough (not very hot or smoky), place the marinated fish on it.
• Gently flip it after 2 minutes and set the heat on medium-low. The timing depends on the thickness of the 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.
• Andhra fish fry is ready. Serve it with rice and dal as a side dish.

  

Tips to make the Best Fish Fry

• Marinate the fish with the masala for at least 30 minutes to an hour. Cover and keep it in the refrigerator. Marinating the fish makes it more flavourful. The fish gets enough time to absorb the flavors of the spices. Do not skip this step.
• Do not fry the fish taken out directly from the refrigerator. Let it come to room temperature before frying it.
• While adding water to make fish masala, add little water at a time and combine to make a thick spreadable paste.
• Make sure the oil in the pan is hot (not very hot or smoky) before you place the fish in the pan. If the pan is too hot or smoky then it will get burnt easily.
• Initially fry the fish on medium heat for 2 minutes and then reduce the heat to medium-low. Fry until the fish is crisp on both sides.
• Gently handle the fish while flipping it otherwise it may break. Check out the video recipe if you are doing it for the first time.
• Curry leaves are the signature flavor of South Indian cuisine. Do not skip it.
• The fish masala is going to spice up this dish. If you prefer a less spicy dish reduce the quantity of red chili and black pepper. Similarly, if you like to make it spicy, add more red chili powder and black pepper.
• Do not overcook the fish. Cooking the fish for too long may dry out the fish.

Storage Suggestion

• Transfer the marinated fish to an airtight container and freeze it. Stays good for a month. Thaw it overnight in the refrigerator. Fry the fish and serve.
• Do not refreeze once you thaw them. It is better to freeze them in small batches and take out the portion that you are ready to consume.
• If you are frying the fish on the same day you marinate them. Transfer it to an airtight container and keep it in the refrigerator. Let it come to room temperature before frying them.
• You can store the leftover marinade in an airtight container in the freezer. Stays good for a month.

Serving Suggestion

• You can serve it as a side dish with steamed rice and dal, rasam, or any curry of your choice.
• You can also serve it as an appetizer or starter with onion slices and lemon wedges.

Variations that you can try

• You can use the same masala to fry Mackerel fish, Salmon, or Rohu fish.
• Skip black pepper in the fish masala and add garam masala powder in the same quantity for a different flavor.

Other Seafood recipes that you might like

• Mackerel Fish Curry
• Manglorean Rava Fish Fry
• Prawn Ghee Roast
• Prawn Rava Fry
• Fish Masala Fry
• Prawn Biryani
• Prawn Pepper Fry

If you make this recipe, please leave a comment and a starred review below.

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