Bombil Rava Fry

Instructions

1. 1

   Prepare the Fish

   • If not already done, clean the Bombay Duck by removing the head, tail, and central fin.
   • Gently press each piece between your palms to squeeze out excess water. Pat them completely dry with paper towels. This is the most critical step to ensure a crispy fry and prevent the fish from breaking.
2. 2

   Marinate the Bombil

   • In a non-reactive bowl, mix the ginger-garlic paste, 1.5 tsp red chili powder, turmeric powder, 1 tsp salt, and lemon juice to form a smooth marinade.
   • Gently coat each piece of Bombay Duck with the marinade, ensuring it's evenly applied.
   • Let the fish marinate for 15-20 minutes at room temperature.
3. 3

   Prepare the Coating

   • On a wide plate or tray, combine the fine rava, rice flour, the remaining 0.25 tsp red chili powder, and the remaining 0.25 tsp salt.
   • Mix well until everything is evenly distributed.
4. 4

   Coat the Fish

   • Take one piece of marinated fish at a time and dredge it in the rava-rice flour mixture.
   • Press gently so the coating adheres well to all sides. Shake off any excess coating.
5. 5

   Shallow Fry the Bombil

   • Heat the oil in a wide, heavy-bottomed pan or tawa over medium-high heat. The oil should be hot enough that a pinch of the coating sizzles immediately.
   • Carefully place the coated fish in the pan in a single layer. Do not overcrowd; fry in batches if necessary.
   • Fry for about 3-4 minutes on the first side until it becomes golden brown and crisp.
   • Gently flip the pieces using a spatula and fry for another 3-4 minutes on the other side until equally crisp and cooked through.
6. 6

   Drain and Serve

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