Bombil Fry

下ごしらえ

材料

作り方

手順

1. 1

   Wash the bombay duck thoroughly and pat it dry with paper towels to remove excess moisture.

   約2 分

   調理のヒント： Drying the fish well helps in achieving a crispier fry.

2. 2

   In a bowl, combine the ginger garlic paste, turmeric powder, red chili powder, lemon juice, and salt for the marinade.

   約1 分

3. 3

   Apply the marinade evenly to all pieces of the bombay duck.

   約2 分

   調理のヒント： Ensure each piece is well coated for maximum flavor.

4. 4

   Let the marinated fish rest in the refrigerator for at least 30 minutes to allow the flavors to penetrate.

   約30 分

   調理のヒント： Marinating longer, even up to an hour, can enhance the taste.

5. 5

   In a separate shallow dish, mix together the rice flour, semolina, red chili powder, turmeric powder, and salt for the coating.

   約1 分

   調理のヒント： Use a wide dish for easier coating of the fish.

6. 6

   Remove the marinated bombay duck from the refrigerator.

7. 7

   Dredge each piece of fish in the flour mixture, pressing gently to ensure a good, even coating on both sides.

   約5 分

   調理のヒント： Shake off any excess flour before frying.

8. 8

   Heat the oil in a large frying pan or skillet over medium heat.

   約2 分

   調理のヒント： The oil should be hot enough to sizzle when a small piece of coating is dropped in.

9. 9

   Carefully place the coated fish pieces in the hot oil, ensuring not to overcrowd the pan.

   約1 分

   調理のヒント： Fry in batches if necessary to maintain oil temperature and ensure even cooking.

10. 10

    Fry for 3-4 minutes on each side until the fish is golden brown and crispy.

    約8 分

    調理のヒント： Adjust heat if the fish is browning too quickly or not getting crispy enough.

11. 11

    Remove the fried bombay duck from the pan and place it on a plate lined with paper towels to drain excess oil.

    約1 分

12. 12

    Serve hot with a squeeze of fresh lemon juice or a side of chutney.