Indian Bombil Fry (Bombay Duck Fry) Recipe

Bombay duck: A type of fish known for its delicate texture and unique flavor.

Rice flour: Used to coat the fish, giving it a crispy texture when fried.

Turmeric powder: Adds a warm, earthy flavor and a vibrant yellow color to the dish.

Red chili powder: Provides a spicy kick to the seasoning.

Salt: Enhances the overall flavor of the dish.

Oil: Used for frying the fish until golden brown and crispy.

When preparing bombay duck (bombil) for frying, ensure that the fish is thoroughly dried after cleaning. Excess moisture can cause the rice flour coating to become soggy and prevent the fish from achieving a crispy texture. Pat the fish dry with paper towels before coating it in the flour mixture. This step is crucial for achieving a perfectly crispy Bombil Fry.

• bombay duck (bombil) fish - Substitute with tilapia fillets: Tilapia has a mild flavor and similar texture, making it a good alternative for bombay duck.

• rice flour - Substitute with cornstarch: Cornstarch provides a similar crispy texture when frying, making it a suitable substitute for rice flour.

• turmeric powder - Substitute with saffron powder: Saffron powder can provide a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with paprika: Paprika offers a milder heat and a similar red color, making it a good alternative for red chili powder.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• oil - Substitute with ghee: Ghee can be used for frying to add a rich, buttery flavor to the dish.

• Allow the bombay duck fry to cool completely at room temperature before storing. This prevents condensation, which can make the fish soggy.
• Once cooled, place the fish pieces in an airtight container. If stacking multiple layers, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the bombay duck fry within 2-3 days. For longer storage, proceed to freezing.
• To freeze, arrange the fried fish pieces on a baking sheet lined with parchment paper, ensuring they do not touch each other. Place the sheet in the freezer for 1-2 hours until the fish is firm.
• Transfer the frozen fish pieces to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the fish in the refrigerator overnight. For a quicker method, use the defrost setting on your microwave.
• Reheat the bombay duck fry in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through and crispy. Alternatively, reheat in a skillet over medium heat, turning occasionally until warmed.
• Avoid microwaving the fried fish directly as it can make the coating soggy.

• Preheat your oven to 350°F (175°C). Place the leftover bombay duck on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.

• Use an air fryer set at 350°F (175°C). Arrange the fish pieces in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Heat a non-stick skillet over medium heat. Add a small amount of oil and reheat the bombay duck for 2-3 minutes on each side until crispy and hot.

• For a quick microwave method, place the fish pieces on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through.

• If you prefer steaming, place the fish pieces in a steamer basket over boiling water. Steam for about 5 minutes until heated through. This method will keep the fish moist but may not retain the crispiness.

• Cutting board: A sturdy surface to clean and cut the bombay duck fish.

• Knife: Essential for cleaning and cutting the fish into pieces.

• Mixing bowl: Used to combine the rice flour, turmeric powder, red chili powder, and salt.

• Measuring spoons: To measure out the turmeric powder, red chili powder, and salt accurately.

• Frying pan: For heating the oil and frying the fish pieces.

• Tongs: Useful for turning the fish pieces while frying to ensure they cook evenly.

• Paper towels: To drain the excess oil from the fried fish pieces.

• Plate: To serve the hot, crispy bombay duck fry.

Prepare ingredients in advance: Clean and cut the bombay duck fish ahead of time and store it in the fridge.

Mix spices beforehand: Combine rice flour, turmeric powder, red chili powder, and salt in a bowl and keep it ready.

Use a large frying pan: Fry more pieces of fish at once to save cooking time.

Preheat the oil: Ensure the oil is hot before adding the fish to reduce frying time.

Drain excess oil: Use paper towels to quickly drain the fried fish and serve immediately.