Karuvadu practical guide
Best Karuvadu for Fry: Crisp, Quick-Cooking Dry Fish Choices
Choose the right Karuvadu for a crisp fry by comparing size, bones, texture, and cooking time.
Start with Nethili for a crisp fry
Nethili is a practical first choice because the small fish cook quickly and become crisp without a long preparation. Soodai is another bold, familiar option for a stronger sardine flavour.
Other good frying choices
Era brings concentrated prawn flavour and a different bite, while Kola works when you prefer a firmer piece that keeps its shape. Match the variety to the texture you enjoy rather than frying every fish for the same amount of time.
Three frying tips
Rinse and drain thoroughly, avoid adding salt until you taste the cooked fish, and do not overcrowd the pan. Medium heat helps the fish crisp without burning the spice coating.