Bombil Fry
Crispy fried Bombay Duck - Mumbai's beloved coastal delicacy with an irresistible crunch.
Prep Time
40 mins
Cook Time
15 mins
Servings
4
Difficulty
Easy
Ingredients
fish
coating
frying
Instructions
Clean Bombil
15 minsClean bombil fish, remove head and entrails. Wash thoroughly and pat completely dry - this is crucial.
Marinate
20 minsApply turmeric, red chili powder, salt, and lemon juice. Let sit for 20 minutes.
Prepare Coating
5 minsMix rice flour, semolina, ajwain, and asafoetida. This creates the crispy coating.
Coat Fish
5 minsRoll each bombil piece in the flour mixture, pressing gently to adhere.
Deep Fry
10 minsHeat oil and fry bombil on medium heat until golden and very crispy. Fish should be cooked through.
Serve
5 minsDrain well and serve hot with green chutney, sliced onions, and lemon wedges.
Chef's Tips
- Bombil must be very dry before coating
- Fry on medium heat for crispy texture
- Don't overcrowd the pan
- Serve immediately - gets soggy quickly
- Rice flour gives extra crispness
The Story Behind Bombil Fry
Bombil or Bombay Duck isn't actually a duck - it's a lizardfish found in the waters around Mumbai. The British mispronunciation of "Bombil" led to its quirky English name.
This fish is a staple in Maharashtrian coastal cuisine, prized for its delicate flesh that becomes wonderfully crispy when fried.