Nethili Fry Recipe

Clean and Marinate

Rinse the nethili well under cold water to remove blood and scales. Pat dry thoroughly with paper towels. In a large bowl, combine the lime/lemon juice, turmeric powder and 1 tsp salt. Toss the anchovies in this mixture so each piece is lightly coated. Set aside to marinate for 10–15 minutes while you prepare the coating. The acid helps firm the flesh and reduce fishiness.

Prepare Dry Mix

In a shallow wide plate or bowl, whisk together the rice flour, gram (besan) flour, red chili powder, coriander powder, garlic powder, black pepper and 1/2 tsp salt. Break up any lumps so the coating is homogenous. Rice flour gives a crisp texture while besan adds color and binding.

Coat the Fish

Take the marinated anchovies in small batches. Shake off excess marinade so they are damp but not dripping. Dredge each fish through the dry mix, pressing lightly so the coating adheres evenly on both sides. Place coated fish on a tray in a single layer while you heat the oil. Re-coat any pieces that look sparsely covered.

Heat Oil

Pour oil into a deep frying pan or kadai to a depth of about 2–3 cm for shallow frying or 4–5 cm for deep frying. Heat over medium-high until a small pinch of the flour mix sizzles immediately (about 180°C / 350°F). If you don't have a thermometer, test with a small piece of coating: it should bubble and turn golden in 20–30 seconds.

Fry the Anchovies

Working in batches (do not overcrowd), gently slide coated anchovies into the hot oil. Fry for 2–3 minutes per side until golden brown and crisp, turning once with tongs or a slotted spoon. Smaller anchovies may cook faster; watch closely to avoid burning. Remove with a slotted spoon and drain on paper towels or a wire rack. Repeat with remaining fish, bringing the oil back to temperature between batches.

Optional Tempering and Garnish

If using curry leaves and slit green chilies, pour off excess oil leaving about 1–2 tablespoons in the pan. Over medium heat, quickly fry curry leaves and green chilies for 20–30 seconds until fragrant, then toss the fried anchovies back in to coat briefly. Turn off heat, sprinkle chopped fresh coriander over the fish and gently toss to combine.

Serve hot or warm as an appetizer or with steamed rice and a wedge of lemon. Leftovers can be reheated in a hot oven (200°C / 400°F) for 5–7 minutes to re-crisp.