Diu-Style Fried Bombil (Bombay Duck Fry)
Marinated Bombay duck fillets coated in semolina and shallow-fried until crisp, a beloved coastal snack of Diu's fishing villages.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Flat pan
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 11 g
- carbs
- 12 g
- fibre
- 1 g
- protein
- 18 g
- calories
- 220 kcal
Instructions
- 1
Clean the bombil fillets and pat them completely dry.
- 2
Mix ginger-garlic paste, chilli powder, turmeric, lemon juice and salt together to make a marinade.
- 3
Rub the marinade evenly over the fillets. Leave them to rest for 20 minutes.
- 4
Mix semolina and rice flour together on a plate.
- 5
Press each marinated fillet into the semolina mixture to coat both sides well.
- 6
Heat oil in a flat pan over medium heat.
- 7
Fry the coated fillets for 2-3 minutes per side until golden and crisp.
- 8
Drain the fish on paper towels. Serve straight away with lemon wedges.
Chef's tips
Bombil is very delicate, so handle it gently while coating and frying. Serve straight away because the crust softens quickly as it cools.
Ingredient substitutions
- semolina → fine cornmeal
Storage
Best eaten fresh; not suitable for storage.
Reheating
Reheat briefly in a pan to regain crispness; avoid microwaving.
Common mistakes to avoid
- •Adding too many pieces to the pan at once, which makes the fish steam instead of turning crisp.
Serving suggestions
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