Bombil Fry
Bombil fry, also known as Bombay duck fry, features marinated fish that is coated in a spiced flour mixture and then pan-fried until crispy. This dish is a popular appetizer or side, offering a delightful crunch and savory flavor.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gbombay duck, cleaned and butterflied
marinade
- 1 tbspginger garlic paste
- 0.5 tspturmeric powder
- 1 tspred chili powder
- 1 tbsplemon juice
- 0.5 tspsalt
coating
- 0.5 cuprice flour
- 0.25 cupsemolina, fine
- 0.5 tspred chili powder
- 0.25 tspturmeric powder
- 0.25 tspsalt
for frying
- 0.5 cupoil
Equipment
paper towels · frying pan · mixing bowls
The method
Step by step
- 1
Wash the bombay duck thoroughly and pat it dry with paper towels to remove excess moisture.
About 2 min
Cook’s note: Drying the fish well helps in achieving a crispier fry.
- 2
In a bowl, combine the ginger garlic paste, turmeric powder, red chili powder, lemon juice, and salt for the marinade.
About 1 min
- 3
Apply the marinade evenly to all pieces of the bombay duck.
About 2 min
Cook’s note: Ensure each piece is well coated for maximum flavor.
- 4
Let the marinated fish rest in the refrigerator for at least 30 minutes to allow the flavors to penetrate.
About 30 min
Cook’s note: Marinating longer, even up to an hour, can enhance the taste.
- 5
In a separate shallow dish, mix together the rice flour, semolina, red chili powder, turmeric powder, and salt for the coating.
About 1 min
Cook’s note: Use a wide dish for easier coating of the fish.
- 6
Remove the marinated bombay duck from the refrigerator.
- 7
Dredge each piece of fish in the flour mixture, pressing gently to ensure a good, even coating on both sides.
About 5 min
Cook’s note: Shake off any excess flour before frying.
- 8
Heat the oil in a large frying pan or skillet over medium heat.
About 2 min
Cook’s note: The oil should be hot enough to sizzle when a small piece of coating is dropped in.
- 9
Carefully place the coated fish pieces in the hot oil, ensuring not to overcrowd the pan.
About 1 min
Cook’s note: Fry in batches if necessary to maintain oil temperature and ensure even cooking.
- 10
Fry for 3-4 minutes on each side until the fish is golden brown and crispy.
About 8 min
Cook’s note: Adjust heat if the fish is browning too quickly or not getting crispy enough.
- 11
Remove the fried bombay duck from the pan and place it on a plate lined with paper towels to drain excess oil.
About 1 min
- 12
Serve hot with a squeeze of fresh lemon juice or a side of chutney.
Keep it good
Store any leftover bombil fry in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) for a few minutes until crispy again.
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