How to make Crispy fried fish -

Crisply fried Bombay duck or bombil as it is popularly known in Maharashtra.

Sanjeev Kapoor

This recipe is contributed by Member Rajiv Kumar.

Main Ingredients : Bombay Duck, Rice Flour (चावल का आटा)

Cuisine : Maharashtrian

Course : Snacks and Starters


For more recipes related to Crispy fried fish checkout Bombil Fry, Stuffed Bombil Tikki - SK Khazana, Bombil Fry , Bombil Fry . You can also find more Snacks and Starters recipes like Idli Satay Three Cheese Samosa Masala Fish Arbi Tuk

Crispy fried fish

Crispy fried fish Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 51-60 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Crispy fried fish Recipe

  • Bombay Duck 10-12

  • Rice Flour to taste

  • Red chilli powder 1 tablespoon

  • Lemon juice 2 tablespoons

  • Ginger-garlic paste 2 tablespoons

  • Rice flour 1 cup

  • Semolina (rawa/suji) 1/2 cup

  • Oil to deep fry

Method

Step 1

Clean the fish fillets and keep them under weight so that the excess moisture is drained out.

Step 2

Add salt, red chilli powder, lemon juice, ginger garlic paste and keep aside for twenty minutes.

Step 3

Mix rice flour and semolina and spread on a plate.

Step 4

Roll the fillet in rice flour-semolina mixture.

Step 5

Heat oil in a kadai. Deep fry the fish on medium heat till golden brown and crisp.

Step 6

Drain on an absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.