Bombil Rava Fry
Crispy, golden pan-fried Bombay Duck fish coated in a spiced semolina crust. A classic coastal Maharashtrian delicacy where the delicate, flaky fish gets a crunchy exterior from rava and simple spices. Best enjoyed fresh off the tawa with a squeeze of lime.
For 8 servings
- prep · ~10 min
Clean and marinate the Bombay Duck.
1.Pat the cleaned bombil fillets completely dry with paper towels — moisture prevents crispiness.2.In a mixing bowl, combine ginger-garlic paste, lemon juice, red chili powder, turmeric powder, and 0.5 tsp salt.3.Rub this marinade evenly over both sides of each fish fillet.4.Set aside for 10 minutes to absorb flavors.TIPDonât over-marinate — the lemon juice will start cooking the delicate fish and make it mushy. 10-15 minutes max. - prep · ~1 min
Prepare the rava coating mixture.
1.On a large flat plate, spread 1 cup semolina (fine rava) and 0.25 cup rice flour.2.Add a pinch of salt and mix well with your fingers to combine. - prep · ~3 min
Coat the fish with the rava mixture.
1.Take one marinated bombil fillet and press it firmly into the rava-rice flour mix.2.Coat generously on all sides, pressing gently so the rava sticks well to the flesh.3.Shake off excess flour and place on a clean plate. Repeat for all fillets.TIPDo this just before frying — if coated fish sits too long, the rava absorbs moisture and loses crispiness. - fry · ~7 min
Shallow fry the bombil until golden and crisp.
1.Heat 3 tablespoons oil in a tawa or wide non-stick pan over medium heat until shimmering.2.Carefully place 2-3 coated bombil fillets in the pan without overlapping.3.Fry for 3-4 minutes on one side until the rava coating turns deep golden and crispy.4.Flip gently with tongs and fry the other side for another 3 minutes until crisp.5.Transfer to a plate lined with paper towels. Add remaining oil and fry the next batch.TIPMaintain medium heat — too high burns the rava before the fish cooks through, too low makes it soggy and oily. - garnish
Garnish with onion rings and serve immediately with lemon wedges.
Arrange the hot bombil rava fry on a serving plate, scatter raw onion rings over the top, and tuck lemon wedges on the side. Serve immediately while the coating is at its crispiest.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the bombil fillets bone-dry before marinating to ensure the coating stays crisp.
- 2Use fine semolina (rava) for a delicate, crunchy crust that won't overpower the fish.
- 3Do not let the coated fish rest more than a minute before frying, or the rava will become soggy.
- 4Fry over steady medium heat; high heat burns the coating, low heat makes it greasy.
- 5Flip the fish gently using tongs and a spatula to avoid breaking the fragile fillets.
- 6Serve immediately after frying—the crust loses crunch within minutes off the heat.
Adapt it for your goals.
Low-oil / Baked
Skip shallow frying: arrange the coated fillets on a greased baking tray, spray lightly with oil, and bake at 220°C (425°F) for 12-15 minutes, flipping once. This reduces oil significantly for a lighter meal.
Extra spicyExtra-spicy
Add 1/2 teaspoon of black pepper powder and 1 finely chopped green chili to the marinade. Perfect for those who want a fiery kick that pairs well with cold beer.
Gluten freeGluten-free
Replace semolina with an equal amount of chickpea flour (besan) or coarse rice flour. The crust will be slightly denser but equally crisp and entirely gluten-free.
Herbed crustHerbed crust
Mix 2 tablespoons of finely chopped fresh coriander or curry leaves into the rava coating. This adds a fresh, aromatic note that complements the seabreeze flavor of the fish.
Why this is on our healthy list.
Rich in Omega-3s
Bombay Duck is a naturally oily fish that provides beneficial omega-3 fatty acids, which support heart and brain health.
High-quality Protein
This dish delivers a generous amount of lean protein from the bombil, essential for muscle repair and satiety.
Mineral Boost from Spices
Turmeric and ginger offer anti-inflammatory compounds, while the small amount of salt and lemon provide trace electrolytes and vitamin C.
Lower Carb Option
Compared to batter-fried fish, the thin semolina coating keeps carbohydrates moderate, making it a better choice for balanced meals.
Frequently asked questions
Yes, but thaw the fillets completely in the refrigerator, then pat them very dry with paper towels before marinating to avoid excess moisture.
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