Bombil Fry
It's crispy on the outside, and trolls on the inside! Deep Sea Fish Fly in Mumbai Sea Breeze
Description
A seafood snack deep-frying 'Bombay Duck (Bombil)'—a highly watery, gelatinous deep-sea fish—crispy on the outside with a spice and semolina batter.
Restaurants serving Bombil Fry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bombay Duck(Bombil fish)
- Semolina(Rava)
- Rice flour
- Turmeric
- Chili powder
- Garlic
- Ginger
- Lemon juice
- Salt
- Oil
Instructions
- Butterfly Bombil (Bombay Duck), place under a weight for hours to extract moisture to the limit.
- Rub fish with turmeric, chili powder, lemon juice, garlic-ginger paste, salt; dust entirely with a semolina (Rava) and rice flour mix.
- Heat generous oil in a pan, shallow-fry fragrantly until both sides are crispy golden, careful not to peel batter to finish.
Learn more Spice, substitutes, tips
Key spices
Semolina savoriness and sharp chili powder stimulation
Substitutes at Japanese supermarkets
Largehead hairtail or white fish (different texture but sub as semolina fry)
Pairing
White rice、Dal(lentil soup)
Trivia
[Hardcore] Named 'Duck' but it's a fish. Said to be corrupted from 'Bombay Daak (mail train)' which transported dried Bombil during British rule. The mysterious texture, as if composed of water and fat, is its charm.
Eating tips & etiquette
[Unique Eating] Squeeze lemon firmly, crack the crispy batter, and suck out the 'jelly-like white meat' melting from inside while hot!
Allergen
Seafood, Wheat