AppetizerSide Dish

Bombil Fry

Name: Bombil Fry
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 portioner
Cuisine: indian
Ingredients: 500 g bombay duck cleaned and butterflied; 1 spsk. ginger garlic paste; 0,5 tsk. turmeric powder; 1 tsk. red chili powder; 1 spsk. lemon juice; 0,5 tsk. salt; 0,5 kop rice flour; 0,25 kop semolina fine; 0,5 tsk. red chili powder; 0,25 tsk. turmeric powder; 0,25 tsk. salt; 0,5 kop oil

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.

En original opskrift af Forkin

Tid i alt: 1 t. 5 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

500 gbombay duck, cleaned and butterflied

marinade

1 spsk.ginger garlic paste
0,5 tsk.turmeric powder
1 tsk.red chili powder
1 spsk.lemon juice
0,5 tsk.salt

coating

0,5 koprice flour
0,25 kopsemolina, fine
0,5 tsk.red chili powder
0,25 tsk.turmeric powder
0,25 tsk.salt

for frying

0,5 kopoil

Udstyr

paper towels · frying pan · mixing bowls

Fremgangsmåde

Trin for trin

1
Wash the bombay duck thoroughly and pat it dry with paper towels to remove excess moisture.
Ca. 2 min.
Kokkens 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.
Ca. 1 min.
3
Apply the marinade evenly to all pieces of the bombay duck.
Ca. 2 min.
Kokkens 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.
Ca. 30 min.
Kokkens 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.
Ca. 1 min.
Kokkens 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.
Ca. 5 min.
Kokkens note: Shake off any excess flour before frying.
8
Heat the oil in a large frying pan or skillet over medium heat.
Ca. 2 min.
Kokkens 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.
Ca. 1 min.
Kokkens 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.
Ca. 8 min.
Kokkens 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.
Ca. 1 min.
12
Serve hot with a squeeze of fresh lemon juice or a side of chutney.

Bevar den gode smag

Opbevaring

Store any leftover bombil fry in an airtight container in the refrigerator.

Genopvarmning

Reheat in an oven or air fryer at 180°C (350°F) for a few minutes until crispy again.