Southindian Style Crispy Fried Anchovies Recipe ( Nethili Meen Varuval)

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Deep fried anchovies is a dish prepared with inexpensive ingredients. We can use dried anchovies or fresh ones for this recipe. A typical peasant style side dish, which would pair well with millet porridge (Kuzhu) or south indian style food (sambar, rasam and rice). The crunchy anchovies are packed with flavours from curry leaves, ginger and garlic.We purchased fresh Anchovies from Freshtohome.com . They offer fresh halal cut meats, poultry and fish, which is antibiotic and chemical free.
Ingredients:
500 Grams Anchovies / Nethili
3 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Garam Masala
1 Tsp Cumin
1/4 Cup Rice Flour
1/2 Whisked Egg
8 Sprigs Curry Leaves
1 Lime
1 Tbsp Ginger and Garlic Paste
Salt as per taste
Oil for deep frying
Method:
Since the fish is already prepped and cleaned I had to check for any scales or gut which is not cleaned and wash it twice.
Once the fish was cleaned using a colander drain excess moisture allow to rest in the sink itself to drain excess moisture for 10 minutes.
Transfer the fish to a mixing bowl. Add chilly powder, turmeric powder, garam masala, cumin powder, curry leaves, lime juice , salt, egg, ginger and garlic paste.
Massage the fish with all the ingredients, sprinkle little water and mix well to coat the fish in masala. Cover and allow the fish to marinate on the kitchen counter.
Heat enough oil in a wok on low to medium flame. Once the oil heats and starts smoking place on low flame and gently drop a batch of eight to ten pieces of fish in oil and fry on low flame for 2 minutes on each side.
For crispier texture fry the fish for six to eight minutes on low to medium flame. Once the fish has fried to crispy texture drain from oil and reserve on a plate lined with oil obsorvant paper, once the oil has drained serve hot.
This fish fry pairs well with rasam rice, sambar rice or can be served as a starter garnish with curry leaves and lime wedges...Enjoy :)
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