Apollo Fish Recipe

Prepare fish

Pat the fish cubes dry with paper towels. Place them in a bowl large enough to toss with the marinade.

Make marinade

In a separate bowl, combine yogurt, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, red chili powder, kosher salt, black pepper, and 2 tablespoons lemon juice. Whisk until smooth.

Marinate fish

Add the fish cubes to the yogurt-spice mixture and gently toss to coat every piece. Cover and refrigerate for 30–45 minutes (up to 2 hours). Do not marinate more than 2 hours to avoid the fish becoming too soft.

Prepare coating batter

Just before frying, whisk together cornstarch, all-purpose flour, and baking powder in a shallow bowl. Gradually add cold water (about 1/4 cup) to make a slightly thick, smooth batter that will cling to the fish. The consistency should be similar to heavy cream — adjust with a tablespoon more water or a tablespoon more flour/cornstarch if needed.

Heat oil

Pour 3–4 cups of neutral frying oil into a deep, heavy-bottomed pot or deep fryer, filling to about one-third full. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise slowly without browning instantly.

Coat fish and fry (first fry)

Working in small batches (do not overcrowd), remove fish pieces from the marinade and let excess yogurt drip off. Dip each cube into the batter to coat evenly, then gently lower into the hot oil. Fry until the coating is set and pale golden, about 2–3 minutes per batch. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain.

Crisp second fry

For extra crispness, increase the oil temperature to 375°F (190°C). Return the partially fried fish in batches and fry for an additional 1–1.5 minutes until golden brown and crisp. Drain on a rack or paper towels and season lightly with a pinch of salt while hot.

Prepare spice mixture

In a large skillet or wok, heat 1 tablespoon neutral oil and 2 tablespoons unsalted butter over medium heat until the butter foams. Add the thinly sliced garlic and sliced green chilies (if using). Sauté for about 30–45 seconds until fragrant and just starting to color — do not burn the garlic.

Lower heat to medium-low and stir in honey, tomato ketchup, soy sauce, paprika, ground cumin, garam masala, 1 tablespoon lemon juice, salt, and black pepper. Cook, stirring, for 20–30 seconds to meld the flavors. Taste and adjust seasoning — add a touch more honey for sweetness or a pinch more salt if needed.

Add the hot, fried fish cubes to the skillet. Gently toss for 30–45 seconds so the sauce lightly coats each piece — handle carefully to avoid breaking the fish. The butter-based sauce will cling and create a glossy finish. If the pan seems dry, add a teaspoon more butter to help coat the pieces.

Remove from heat, sprinkle chopped fresh cilantro over the tossed fish, and give a final gentle toss. Transfer to a serving platter and serve immediately with lemon wedges and a cooling yogurt or mint chutney if desired.