Bombil Fry with Lemon Wedges

Super crispy fried Bombil with a tangy lemon squeeze – a protein-packed, soul-satisfying coastal treat!

1. 1

   Press the Bombay Duck

   • Arrange the cleaned bombil in a single layer on a flat plate or tray.
   • Cover with another plate and place a heavy object (like a mortar) on top to press it.
   • Let it sit for 15 minutes. This crucial step removes excess water, ensuring a crispy fry.
   • After pressing, gently pat each piece dry with a paper towel.
2. 2

   Marinate the Fish

   • In a mixing bowl, combine the ginger-garlic paste, turmeric powder, red chilli powder, kokum agal, and salt to form a smooth marinade.
   • Gently coat each piece of bombil with the marinade, ensuring it's evenly applied.
   • Set aside to marinate for at least 15-20 minutes.
3. 3

   Prepare the Coating

   • On a wide plate, mix the rice flour and rava (semolina) together.
   • For extra flavor, you can add a pinch of salt and red chilli powder to this dry mix.
4. 4

   Coat and Shallow Fry

   • Heat oil in a wide, non-stick pan or tawa over medium-high heat. The oil should be hot but not smoking.
   • Take one marinated bombil piece at a time and dredge it thoroughly in the rava-rice flour mixture, pressing gently to ensure the coating sticks.
   • Carefully place the coated fish into the hot oil. Fry in a single layer without overcrowding the pan; work in batches if necessary.
   • Fry for about 3-4 minutes per side, until golden brown and crisp. Flip gently as the fish is very delicate.
5. 5

   Drain and Serve

   • Once cooked, remove the fried bombil from the pan and place them on a wire rack to drain any excess oil. This helps maintain crispiness.
   • Serve immediately while hot, garnished with onion rings and lemon wedges.