Chepa Vepudu (Fish Fry)

Name: Chepa Vepudu (Fish Fry)
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: indian
Ingredients: 4 large garlic cloves, peeled; 1 2-inch piece ginger, peeled and roughly sliced; 1 teaspoon red-chile powder; 1 teaspoon freshly ground black pepper; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 2 1/2 teaspoons kosher salt; 1 tablespoon lime juice; 3/4 cup all-purpose flour, rice flour or semolina; 2 pounds fish steaks, such as bass, haddock, mackerel or swordfish, cut into about 6 1-inch-thick slices; 6 tablespoons neutral oil; 1 lime, cut into wedges; 1 handful cilantro sprigs

Recipe from Archana Pidathala

Adapted by Tejal Rao

Updated Sept. 10, 2021

Chepa Vepudu (Fish Fry) — Gentl and Hyers for The New York Times. Food stylist: Frances Boswell. Prop stylist: Amy Wilson.

Total Time: 30 minutes
Rating: 4(607)
Comments: Read comments

As the Indian cookbook author Archana Pidathala worked to translate and rewrite her grandmother’s collection of recipes from Andhra, in southeastern India, one of the first dishes she mastered was chepa vepudu, a simple fish fry. In Kurnool, where Pidathala grew up, her family would eat the spicy, crisp fish dish when there was a fresh catch of murrel available, also called bull's-eye snakehead, a delicious freshwater fish. But almost any fish, cut perpendicular to the spine, into small steaks, will do nicely. Marinated quickly in a simple spice paste, and shallow-fried, the fish becomes golden and crisp all over, and takes on the flavors of caramelized ginger and garlic, browned coriander seeds and red chile. Be sure to use a nonstick pan, or a well-seasoned cast-iron pan, to keep the fish from sticking or the marinade from falling off. —Tejal Rao

Featured in: A Spicy, Crunchy Indian Fish Fry Just as Her Grandmother Liked It

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 to 6 servings

4large garlic cloves, peeled
12-inch piece ginger, peeled and roughly sliced
1teaspoon red-chile powder
1teaspoon freshly ground black pepper
1teaspoon ground coriander
½teaspoon turmeric
2½teaspoons kosher salt
1tablespoon lime juice
¾cup all-purpose flour, rice flour or semolina
2pounds fish steaks, such as bass, haddock, mackerel or swordfish, cut into about 6 1-inch-thick slices
6tablespoons neutral oil
1lime, cut into wedges
1handful cilantro sprigs

Ingredient Substitution Guide

Preparation

Step 1
Using a mortar and pestle or a food processor, grind the garlic and ginger into a smooth paste, using a splash of water if necessary to catch the blade. Add the chile powder, black pepper, coriander, turmeric, 2 teaspoons of salt and lime juice, and mix until smooth. Add a scant tablespoon of water if the spice mix is packed and dry (it should be thick, but you should be able to easily spread it over the fish with your fingers).
Step 2
Add flour and ½ teaspoon of salt to a plate, mix well and roll the fish pieces around in it, coating each in flour. Shake off any excess flour, then gently rub the spice paste all over the floured fish pieces. Cover, and set aside to marinate for about 15 minutes.
Step 3
Heat oil in a wide, shallow nonstick pan, or seasoned cast-iron pan, over medium heat. When the oil is hot, slide the fish pieces into the pan, and cook for 3 to 4 minutes, then carefully flip over to cook another 3 to 4 minutes on the other side. The spice paste should be evenly browned and crisp in places, and the fish should be cooked through. (If the pan is small, don’t crowd it. Cook the fish in batches, removing any burning spice paste remaining in the pan after each batch, and adding more oil as needed.) Transfer cooked fish to a paper towel to drain, then to a serving platter with the lime wedges and cilantro sprigs.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5

607 user ratings

Have you cooked this?

Comments

Michael7 years ago

Sounds delicious! I was wondering if it might make sense to put spice mix on first before dredging it in flour because I would think that since the spice mix includes raw garlic and ginger it might have a burned flavor if it wasn't at least a bit protected from oil by flour. Any thoughts?

Juliana Madan7 years ago

Since I'm from Kerala in South India what we refer to as chili powder is actually available in all Indian grocery stores & it is not chile as it appears in the recipe. Yes it is a kind of cayenne pepper powder & much hotter than paprika but almost the same color. They do come in mild, medium & hot and I use medium as that is hot enough for me.

Erich Hayner7 years ago

I'm alwsys a bit puzzled when a recipe, no matter what cuisine, calls for "Chili Powder". Off hand, I can think of at least a half dozen spices labeled that. The heat they provide can go from unnoticeable to unforgettable.

Laurie9 months ago

I made this tonight and we loved the flavors. I added 1 tsp of salt to the spice mix and added 1/2 tsp to the garlic/ginger mix. I coated with flour just before the fish went into the pan. Really good.

Paul Z10 months ago

Wow, this is good! Into the rotation for sure, but will cut back on the chili powder a bit. Used haddock filets, jarred minced garlic (quel horreur!), cooked it in peanut oil. This is a nice alternative to the curry tilapia that I make out of Mark Bittman's "How To Cook Everything". I found Laxmi brand chili powder in Wegmans, by the way.

Sid10 months ago

My family (from India) makes this recipe with a little of turmeric pulp.

Private comments are only visible to you.