Bombil Fry, also known as Bombay Duck Fry, is a popular seafood dish from the coastal regions of India, particularly Maharashtra. It is made by marinating Bombay duck fish (a type of lizardfish) in a flavorful mixture, coating it with semolina or rice flour, and then frying until crispy. Here’s a recipe to make Bombil Fry:
Ingredients:
- 500 grams Bombay duck fish (Bombil), cleaned and gutted
- 2 tablespoons lemon juice
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger-garlic paste
- Salt to taste
- 1/2 cup semolina (or rice flour) for coating
- Oil for frying
- Chopped coriander leaves for garnish (optional)
- Lemon wedges for serving
Instructions:
- Clean the Bombay duck fish thoroughly, removing any scales and guts. Pat them dry using a paper towel.
- In a bowl, mix lemon juice, red chili powder, turmeric powder, ginger-garlic paste, and salt to form a marinade.
- Rub the marinade all over the cleaned fish pieces, ensuring they are evenly coated. Allow the fish to marinate for at least 30 minutes to 1 hour in the refrigerator.
- Heat oil for frying in a deep frying pan or kadhai over medium heat.
- Place semolina (or rice flour) on a plate. Take each marinated fish piece and coat it thoroughly with semolina, pressing gently to adhere the semolina to the fish.
- Once the oil is hot, carefully place the coated fish pieces into the hot oil, in batches, without overcrowding the pan.
- Fry the fish pieces for about 3-4 minutes on each side or until they turn golden brown and crispy. Flip them halfway through the cooking process for even frying.
- Once fried, remove the Bombil Fry from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Garnish with chopped coriander leaves (if using) and serve hot with lemon wedges on the side.
Enjoy the crispy and flavorful Bombil Fry as a delicious appetizer or side dish with steamed rice and dal or as a snack with your favorite dipping sauce!
