Netholi fry is one of my all-time favourite sides – tiny anchovies coated in just a few spices and fried until crisp. There’s no elaborate marinade here, no garlic, no vinegar – just chilli powder, turmeric, pepper, and salt. That’s all it needs. When the fish is fresh, it doesn’t ask for much.
I clean the netholi gently – it takes a little time, but once it’s done, the rest is quick. I mix the fish with the spice powders, just enough to coat every piece well, and let it sit for a few minutes while I heat coconut oil. The curry leaves go into the oil too – they fry up crisp and give the dish that extra aroma.
Then, in batches, I fry the fish. Not too long – just until they turn golden and crisp. The edges curl, the spices darken slightly, and the smell fills the kitchen. It’s tempting to eat it straight from the pan, and honestly, I often do.
This fry goes best with kanji, moru curry, or even plain rice with chammanthi. The crispness, the salt, the heat – it’s the kind of side that doesn’t try too hard but steals the show anyway.
For me, this version of Netholi fry is perfect – no extras, no shortcuts, just the pure, spicy crunch of a coastal classic.
Netholi Fry
Ingredients
Instructions
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First, clean the netholi (anchovy) fish thoroughly. It takes some effort, but the result is worth it.
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Marinate the cleaned fish with turmeric powder, chilli powder, pepper powder, and salt.
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Let it rest for at least 10 minutes to absorb the flavors.
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Heat oil in a pan for deep frying.
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Fry the marinated fish until golden brown and crispy.
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Remove from oil and drain on a paper towel.