Pan fried Bombay Duck with crispy coating

by
Bombil fry by Chef Ross

Bombil fry by Chef Ross

This recipe uses Bombay duck (bombil) but also can be substituted with most white fish like pomfret, tilapia, shark.

Bomil(Bombay duck)- 500gms

salt- 15 gms

red chilli powder- 15gms

turmeric-5gms

asafoetida- 10 gms

lime juice – 2 limes

rice flour-100gms

semolina- 200gms

  • The fish should be gutted, washed and covered with salt for 15 to 20 minutes. wipe out the salt with a cloth or tissue and pat dry the fish to remove any extra moisture.
  • Make a marination of asafoetida, turmeric, chilli powder. let it marinate for another 15 minutes.
  • Roll it in mixture of rice flour and semolina 1:2ratio by volume. Pan fry in hot oil on both sides, 2 minutes each.Served HOT.
  • Enjoy it as a side dish or just a snack, with freshly squeezed lime and some finely sliced onions, coriander and green chilies if you like it spicy.
Category : Fish