Anchovies are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin.
A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Pickled in vinegar, as with Spanish boquerones, anchovies are milder and the flesh retains a white color. In Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities.
Nethili fry is all time favorite.. Whenever we go to Anjappar hotel, we order nethili fry... one of delicious dishes... I used to make this fry at home,great side dish / starter with fish curry. Nethili fishes are very good for babies and pregnant women..
- Nethili fish - 250 gms
- Chilly Powder - 3 tsp
- Turmeric powder - 1/2 tsp
- Corn flour - required for frying
- Wash and clean the fish.
- Mix it with chilly powder, turmeric powder, salt and keep it for 2 hrs.
- Heat oil in a pan, take corn flour in a plate and dip all the fish in the corn flour one by one and place it the hot oil.
- Strain and take them once they are done.
Crispy Crunchy Nethili Anybody ??