Crispy Bombil Fry (Fried Bombay Duck)
User Reviews
4.9
138 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
3 servings
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Course
Main Course
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Cuisine
Indian
Crispy Bombil Fry (Fried Bombay Duck)
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Crispy Bombil Fry features cleaned, flattened Bombay duck fish seasoned with garlic, red chili, and salt, coated in rice flour, then shallow-fried until crisp. Pressing the fish before frying removes moisture and ensures an extra crispy texture, resulting in a delicately spiced fried fish with a crunchy exterior.
Description
This method for Crispy Bombil Fry involves preparing Bombay duck by removing heads, tails, and fins, then flattening each fish by making a slit along the stomach. After thorough washing and pressing under weight for an hour to reduce moisture, the fish is coated with a spiced paste made of crushed garlic, red chili powder, salt, and a bit of water or dry.
The fish are dredged in rice flour and shallow-fried over low heat to develop a golden, crispy coating. The slow frying helps crisp the exterior while cooking the thin fish through evenly. Garlic and chili provide a subtle but spicy note complementary to the mild fish flavor.
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Ingredients
Ingredients
- 6 -7 bombil Bombay ducks
- 6- 7 cloves of garlic
- 2 tbsp red chili powder
- salt to taste
- 1 - 1 ½ cups rice flour
- neutral cooking oil generic cooking oil
Instructions
How to Make Crispy Bombil Fry:
- Chop the head, tail, and side fins off each bombil.
- Slit each bombil half way from the stomach to flatten it.
- Wash well in running water to flush out all the waste.
- Place all the bombils on a clean medium-sized kitchen towel and cover.
- Place a heavy weight on the bombils for 1 hr to get rid of excess water and flatten them more. This will help give the fish a good crispy texture when fried.
- Put the salt, crushed garlic, and red chili powder into a bowl with 1-2 tbsp water.
- Mix well and spread on both sides of the bombils.
- For a crispier texture, do not add the water; just mix the ingredients and spread directly on the bombils.
- Coat the fish with the rice flour on both sides and shallow fry on a low heat till crisp.
- Once it is crisp, flip over to cook the other side.
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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