Apollo fish is a fried Hyderabadi starter; a 100 g serving typically lands around 200 kcal, with protein near 17–20 g depending on batter and oil.
Calories
Protein
Fat
Air-Fried Batch
- Light dusting
- Mist oil only
- Single-layer cook
Lower kcal
Standard Fry
- Moderate batter
- Hot fresh oil
- Quick toss
Balanced
Thick Batter Style
- Heavy coat
- Longer fry time
- Sauce finish
Higher kcal
Hyderabadi Apollo-Style Fish: What You’re Eating
This starter isn’t a fish species. It’s a spicy fry made from boneless fillets that are battered, deep-fried, then tossed with curry leaves, ginger, garlic, and green chilies. Home cooks and restaurants pick lean white fillets for bite-sized cubes. In Andhra kitchens, murrel (snakehead) shows up a lot; many places also use basa, bhetki, tilapia, or seer fish. The routine is simple: marinate, coat, fry, then toss in a quick tempering.
Origin points to Hyderabad restaurant menus where this fry became a crowd favorite. Trusted recipes describe the same pattern with small twists in flours, spices, and frying medium, which explains why nutrition swings from one kitchen to another. You can still put guardrails on the numbers by looking at lean fish nutrition and what frying adds to the plate.
| Air-Fried | Deep-Fried (Standard) | Heavily Battered |
|---|---|---|
| Calories ~150 | Calories ~200 | Calories ~230 |
| Protein 19–22 g | Protein 17–20 g | Protein 15–18 g |
| Fat 5–7 g | Fat 10–12 g | Fat 12–15 g |
| Carbs 5–7 g | Carbs 6–9 g | Carbs 8–12 g |
| Sodium 250–400 mg | Sodium 350–600 mg | Sodium 450–700 mg |
Apollo Fish Nutritional Profile Explained
Lean white fillets are the backbone. Plain cooked cod or similar fish sits near 105 kcal per 100 g with ~23 g protein and almost no carbs. That’s the baseline before batter and oil. Once you dip cubes into a flour–starch coating and fry in hot oil, moisture leaves and fat creeps in. Batter also adds a small carb hit. The end point usually settles near 200 kcal per 100 g in restaurant-style cooks, with protein still strong.
Use that profile to set portions. A 150 g snack plate of standard fry sits near ~300 kcal. A big platter pushes higher when sauces and thicker batters are on the plate.
What Fish Do Restaurants Use?
Vendors reach for firm, boneless fish that stays moist after frying. Murrel (locally called korra menu) is common in Andhra kitchens; many modern menus swap in basa, bhetki, tilapia, or seer fish for price and availability. The dish name stays the same across those swaps, which is why numbers vary from plate to plate.
Where Do The Calories Come From?
Three levers move calories: coating thickness, oil uptake, and sauces. Thicker batter holds more oil and adds starch. Frying temp matters too. If the oil isn’t hot enough, pieces drink more fat. A quick toss with chilli sauce can add sugar and sodium.
Smart Portioning And Simple Tweaks
Want the same punch with leaner numbers? Keep cubes small, coat lightly, and fry hot in a neutral oil so they crisp fast. Air-fryer batches drop oil uptake even more. Finish with lemon and herbs instead of sugary sauces. Salt early in the marinade so you can skip extra salt at the end.
For a data cross-check on plain white fish, see cooked Atlantic cod, which sits near 105 kcal per 100 g with strong protein. That benchmark helps you gauge how much the batter and oil layer contributes on a fried plate.
Protein, Omega-3s, And Satiety
Lean fish brings quality protein that keeps you full. Depending on species, you also pick up omega-3 fats, though white fish carries less than salmon or mackerel. A battered fry still delivers meaningful protein per bite, which is why a modest serving can feel satisfying even in a snack slot.
Fried fish sold in takeaway settings shows energy near 200 kcal per 100 g in lab surveys, with fat and sodium varying by coating and oil. A government snapshot of deep-fried fillets backs that range for real-world portions. Check the details here: takeaway fried fish data.
Ingredient Choices That Shift The Numbers
Fish Type
Snakehead, bhetki, and seer fish are naturally lean. Basa and tilapia are mild and hold coatings well. All of these start low in fat, so any jump in calories mainly comes from batter and oil, not the fillet itself.
Coating Mix
Cornflour and all-purpose flour give that crisp shell. Rice flour adds lift. Egg white helps bind without much fat. A thicker coat raises carbs and captures more oil. A thinner dusting trims both.
Frying Medium
Sunflower or rice bran oil are common picks for high-heat frying. Reused oil can darken the crust and increase unwanted by-products. Fresh, hot oil gives a cleaner finish and limits absorption time.
Calorie Contributors By Ingredient
Fish cubes bring dense protein for few calories. The batter layer supplies starch and acts like a sponge. Oil adds energy fast once the crust turns porous. A tablespoon of oil carries about 120 kcal; only a fraction sticks, yet even a teaspoon per 100 g bumps totals meaningfully. That’s why hot oil and brief fry times matter.
Flour choice shifts texture more than calories. Rice flour gives a lighter snap than all-purpose flour at the same weight. Egg white adds almost no fat and keeps crumbs attached. Sauces can swing totals with sugar and sodium, so taste your tempering first before reaching for bottled heat.
Make-Ahead And Reheat
Marinate and pre-coat the fish, then hold pieces on a rack in the fridge for up to eight hours. Fry just before serving. If you must reheat, use a hot air-fryer or oven to crisp the shell without soaking in new oil. Toss with fresh curry leaves and ginger right before plating to wake up aroma without more sauce.
Serving Ideas And Calorie Math
Here’s a quick way to ballpark energy for common plate sizes. Use it to plan a starter, a side, or a party tray. Numbers reflect a standard fry using a moderate batter, and keep sauces on the side always. Pair with sliced onions and lemon wedges for lift too.
| Snack Plate (120 g) | Share Plate (200 g) | Party Platter (300 g) |
|---|---|---|
| ~240 kcal | ~400 kcal | ~600 kcal |
| Protein 20–24 g | Protein 34–40 g | Protein 50–60 g |
| Fat 12–14 g | Fat 20–24 g | Fat 30–36 g |
How These Estimates Were Built
First, look at plain cooked lean fish. Multiple datasets put cooked cod near 105 kcal per 100 g with ~23 g protein and minimal fat. That gives a clean starting point for white fish fillets used for this starter.
Next, look at fried fish values from large datasets and restaurant entries. Generic fried battered fish clusters around 199–213 kcal per 100 g, with ~17–19 g protein and ~11 g fat. Family-style entries land in a similar band. The Apollo-style toss adds only small calories unless sauces are sugary or portions are large. That’s how the guideline ranges in the first table were set.
Murrel (snakehead) sits in the same lean bracket, with peer-reviewed work reporting protein around 17–18 g per 100 g in raw samples. Once cooked and battered, its numbers mirror other white fish used for this dish.
Practical Ordering Tips
- Ask for a lighter coat and a hot fry. You’ll get the same crunch with less oil.
- Request lemon wedges and skip extra sauce. Acid wakes up spice without added sugar.
- Share a large platter and add a crisp salad to round out the plate.
Kitchen Notes For Home Cooks
Batch Prep
Pat fillets dry before marinating. Wet fish sheds steam and softens the crust. Keep cubes even so they cook at the same rate.
Air-Fryer Method
Coat lightly, mist with oil, and cook in a single layer. Shake once for even color. Toss hot pieces with curry leaves, ginger, and green chilies right at the end.
Pan Fry Vs Deep Fry
Shallow frying uses less oil in the pan, yet pieces can still drink fat if the temperature dips. Deep frying in small batches at proper heat gives faster sealing and less soak time. Drain on a rack so steam doesn’t push oil back into the crust.
Allergens And Dietary Notes
This starter contains fish and often egg in the batter. Gluten shows up when wheat flour is used. If you’re cooking for guests, swap in rice flour and check sauces for gluten and added sugar. For sodium-watchers, use fresh aromatics and lemon for pop and keep sauces light.
Trusted References You Can Check
Fried entries place battered fish near 200 kcal per 100 g with ~17–19 g protein. Plain cooked cod sits near 105 kcal per 100 g with ~23 g protein. Research on snakehead shows protein in the high-teens per 100 g.