How to Make Crispy Bombil Fry:

Cup of Yum
1. Chop the head, tail, and side fins off each bombil.
2. Slit each bombil half way from the stomach to flatten it.
3. Wash well in running water to flush out all the waste.
4. Place all the bombils on a clean medium-sized kitchen towel and cover.
5. 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.
6. Put the salt, crushed garlic, and red chili powder into a bowl with 1-2 tbsp water.
7. Mix well and spread on both sides of the bombils.
8. For a crispier texture, do not add the water; just mix the ingredients and spread directly on the bombils.
9. Coat the fish with the rice flour on both sides and shallow fry on a low heat till crisp.
10. Once it is crisp, flip over to cook the other side.