Some dishes are meant for sharing — but Apollo Fish? You’ll want the whole plate to yourself. Crispy, spicy, saucy, and packed with flavor, it’s the ultimate treat for bold flavor lovers.
I have a soft spot for spicy, crispy appetizers, and this Apollo Fish sits right at the top of that list. It’s the kind of dish you order at a restaurant every single time because it’s just that good. But once you realize how easy it is to make at home, you’ll wonder why you waited this long!
What makes Apollo Fish stand out is its balance: crispy golden fish bites tossed in a fiery yet tangy sauce, fragrant with curry leaves, garlic, and mint. It’s got all the Indo-Chinese flavors we love, but with a distinct South Indian twist. Whether you’re making this for a party starter, a weekend indulgence, or to pair with your fried rice and noodles, this recipe will hit the spot.
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Apollo fish Ingredients
- For the marinade: Boneless bhetki fish (or basa), basic Indian spices, along with salt, egg white, cornflour, maida (all-purpose flour).
- For deep frying: Any neutral cooking oil — sunflower oil works great here.
- For the sauce mix: Soy sauce, green chilli sauce, red chilli sauce, tomato ketchup, vinegar, lemon juice.
- For the stir-fry: Sliced garlic, fresh curry leaves, mint leaves, whole red chillies, slit green chillies, coriander powder, Kashmiri chilli powder, turmeric powder, garam masala, salt, water, chopped coriander.
- For thickening: Cornflour slurry (cornflour mixed in water).
Frequently Asked Questions
Traditionally, boneless bhetki is popular, but basa or any firm, boneless white fish works beautifully.
It’s on the spicier side thanks to chillies and sauces, but you can adjust the chilli powder and green chillies to tone it down.
The fried fish can be prepped ahead, but for best results, toss it in the sauce just before serving to keep the texture crispy.
Even though the traditional preparation deep fries the fish, you can experiment with air-frying or baking for a lighter version — just note the texture will be slightly different.
Richa’s Top Tips
- Use fresh fish: Fresh boneless bhetki or basa holds its shape well and soaks up the flavors beautifully. Avoid thin or flaky fish that might break apart.
- Don’t skip the curry leaves + mint: These add a signature South Indian flavor that makes Apollo Fish stand out — they’re not just garnish!
- Fry in small batches: Overcrowding the pan leads to uneven frying and soggy pieces. Keep batches small for maximum crisp.
- Adjust the spice level: If making this for a crowd or family with kids, reduce the green chillies and chilli powders slightly. You’ll still get tons of flavor without overwhelming heat.
- Serve immediately: Eat it right after cooking when the coating is still crispy and the sauce is glossy and clingy.
Serving Ideas
Storage Tips
- Short-term: Even though I would recommend eating it fresh, you can store leftovers in an airtight container in the fridge for up to 1 day.
- Reheating: Reheat in a hot pan or oven to help bring back some crispiness — avoid microwaving, as it can make the fish rubbery.
- Freezing: I don’t recommend freezing, as the fried coating can get soggy and lose texture after thawing.
Customisation Ideas
- Swap the fish: You can try prawns or boneless chicken instead of fish for a twist on the same spicy sauce.
- Make it extra spicy: Add more fresh green chilies or a drizzle of schezwan sauce for those who love the heat turned up!
- Go lighter: Skip deep-frying and instead pan-fry or air-fry the fish pieces for a slightly healthier version.
- Vegetarian option: Replace the fish with crispy fried paneer or tofu to make a vegetarian “Apollo” version — it soaks up the sauce beautifully.
Apollo Fish is one of those dishes that really brings the restaurant experience home — crispy, spicy, tangy, and utterly addictive. Whether you serve it as a starter for a dinner party or pair it with rice or noodles for a cozy weekend treat, it’s sure to wow everyone at the table.
If you try this recipe, don’t forget to tag me on Instagram @my_foodstory — I love seeing your creations! And if you’re craving more like this, browse the site for even more spicy Indo-Chinese favorites to fill your table.
Watch How To Make Apollo Fish Video
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Marinating fish: Take fish pieces in a bowl, add all ingredients for the marinade, give a good mix and set aside for 10 minutes.
500 gms boneless bhetki fish, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon kashmiri chilli powder, ½ teaspoon salt, 1 egg white, 5 tablespoons cornflour, 1 tablespoon maida
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Sauce mix: Add all ingredients for the sauce mix to a bowl, whisk well & set aside.
1 teaspoon soy sauce, 1 teaspoon green chilli sauce, 1 teaspoon red chilli sauce, 2 tablespoons tomato ketchup, 4 teaspoons vinegar, 2 teaspoons lemon juice
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Frying fish: Heat a deep kadai or pan with oil. Once the oil is hot, add fish pieces and deep fry for a maximum of 3-4 minutes, turning once or twice till they turn golden brown. Do not over crowd the kadai as they tend to stick to each other. Fry them in batches and set aside. Remove the oil used for deep frying and only retain 2 tablespoons of oil in the kadai for preparing the sauce.
3 tbsp cooking oil
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Making apollo fish: Heat oil in the kadai, add garlic, curry leaves, mint leaves, red & green chillies and saute for 1 – 2 minutes till garlic turns light brown. Add all the spice powders, salt and saute for a few seconds. Add sauce mix and saute on high for a minute or two. Add the fried fish pieces and toss well on high so the sauce coats the fish well. Add cornflour slurry and toss for a minute. Add water and stir fry on high for 2-3 minutes till the sauce thickens. Garnish with coriander leaves.
1 ½ teaspoons corn flour mixed in 3 tablespoons water, 12 garlic cloves, 30 curry leaves, ¼ cup mint leaves, 2 red chillies, 2 green chillies, 1 tablespoon coriander powder, 1 tablespoon kashmiri chilli powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, ¼ teaspoon salt, ½ cup water, 2 tablespoons finely chopped coriander leaves
- For frying, I have used sunflower oil, you may use any cooking oil of your choice.
- I have used Bhetki fish which may be replaced with basa or any other boneless fish of your preference.
- Do not over cook the fish as it may turn chewy.
- Adding curry leaves & mint leaves gives a unique flavour, so do not skip it.
Calories: 331kcal, Carbohydrates: 26g, Protein: 28g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 63mg, Sodium: 832mg, Potassium: 639mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1560IU, Vitamin C: 190mg, Calcium: 99mg, Iron: 2mg
This article was researched and written by Harita Odedra.