AppetizerSide Dish

Bombil Fry

Name: Bombil Fry
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g bombay duck cleaned and butterflied; 1 tbsp ginger garlic paste; 0.5 tsp turmeric powder; 1 tsp red chili powder; 1 tbsp lemon juice; 0.5 tsp salt; 0.5 cup rice flour; 0.25 cup semolina fine; 0.5 tsp red chili powder; 0.25 tsp turmeric powder; 0.25 tsp salt; 0.5 cup 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.

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

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

Storage

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

Reheating

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