AppetizerSide Dish

Bombil Fry

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

Een origineel recept van Forkin

Totale tijd: 1 uur 5 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gbombay duck, cleaned and butterflied

marinade

1 elginger garlic paste
0,5 tlturmeric powder
1 tlred chili powder
1 ellemon juice
0,5 tlsalt

coating

0,5 kopjerice flour
0,25 kopjesemolina, fine
0,5 tlred chili powder
0,25 tlturmeric powder
0,25 tlsalt

for frying

0,5 kopjeoil

Keukengerei

paper towels · frying pan · mixing bowls

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

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

Opwarmen

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