Anchovy Fry
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Anchovy Fry, known as 'Netholi Fry' in South India, is a crispy and addictive seafood snack featuring small, nutrient-rich fish. This recipe involves marinating the whole tiny anchovies in a sharp mixture of red chili, turmeric, and lemon juice. The fish are coated in rice flour for a superior crunch and deep-fried until they become golden and brittle. Its taste is intensely savory and spicy, with a satisfying snap in every bite. This fry is a favorite side dish for lunches and is best enjoyed with dal-rice or as a standalone crunchy appetizer.
Ingredients
Cooking Instructions
Tips & Secrets
- Using rice flour instead of cornflour is the secret to an authentic and long-lasting crunch.
- Deep-frying at a constant high heat prevents the small fish from absorbing too much oil.
- Removing the heads of the anchovies ensures a much cleaner and more professional presentation.
- Adding curry leaves to the oil provides a signature South Indian aromatic finish.
Nutritional Information(Per 100g)
210 kcal
18g
14g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.