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Andhra-style fish vepudu with crispy, spice-coated fish slices served on banana leaves with curry leaves and lemon wedges.
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Fish Vepudu (Andhra Fish Fry)

This Andhra-style Fish Vepudu is a bold, fiery fish fry made by coating tender fish slices in a chili-forward spice blend, then shallow-frying them with curry leaves until perfectly crisp and deeply flavorful.
Course Main Dish, Side Dish
Cuisine Andhra, Indian, South Indian
Keyword andhra fish fry, fish fry recipe, fish vepudu, indian fried fish, south indian seafood, spicy fish fry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 300kcal
Cost $12 for entire recipe

Equipment

  • Mixing bowl
  • Shallow frying pan or skillet
  • Spatula or fish turner
  • Measuring spoons
  • Plate or tray for resting fish

Ingredients

  • 1 lb fish slices seer fish, tilapia, catfish, pomfret, or salmon,
  • 1½ tbsp red chili powder
  • ½ tsp turmeric
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice or vinegar
  • salt to taste
  • 2 tbsp rice flour
  • 2–3 tbsp oil peanut or sunflower,
  • 1 sprig curry leaves

Instructions

  • Add chili powder, turmeric, coriander powder, cumin powder, ginger-garlic paste, lemon juice, salt, and rice flour to a bowl.
  • Mix well to form a thick spice paste.
  • Add the fish slices and coat them evenly with the paste.
  • Let the fish rest for 20–30 minutes.
  • Heat oil in a shallow pan over medium-high heat.
  • Add curry leaves and allow them to splutter.
  • Place the marinated fish slices gently into the pan.
  • Fry for 3–4 minutes on the first side until crisp and deeply colored.
  • Flip carefully and fry the other side for another 3–4 minutes.
  • Remove the fish from the pan and rest for 1–2 minutes before serving.

Notes

Best Fish to Use

  • Seer fish (king mackerel) ⭐ best
  • Tilapia
  • Catfish
  • Pomfret
  • Salmon (works surprisingly well)
Cut into medium slices or fillets.

Serving Suggestions

  • With steamed rice + onion slices
  • With rasam or sambar
  • As a side for curd rice
  • Squeeze of lemon on top 🔥
Recipe Notes:
  • Use firm fish with minimal bones for best results and easier frying.
  • Adjust the chili powder to control heat; Andhra chili powder is spicier than regular.
  • Rice flour helps create a crisp crust without battering the fish.
  • Do not overcrowd the pan, as this can cause steaming instead of frying.
  • Cast iron pans give the best color and crust.