One of my favourite fish that I enjoy fresh or dried is bombay duck. Definitely, not a duck but a lizardfish. Also, known as bombil, bummalo or bumla. Popular in India, Asia and other parts of the world. Fresh bombay ducks are often fried or cooked in a curry. Either way, it is incredibly delicious with a soft flesh and delicate flavour. During my visits to Mumbai, my youngest sister will cook us some fresh bombay ducks, which we miss here in Canada. Fortunately now in Toronto, some grocery stores occasionally do carry them. Few days back, I was able to get my hands on some hence, this post.
Many of you must have enjoyed the restaurant style bombil fry, which is boneless and deep fried with a crispy coating. The fish is butterflied with the central bone removed, then kept under some weight to get rid of the excess moisture, seasoned with spices, dipped in beaten eggs, flour or rava coating and deep fried. Alternatively, the fish can be shallow fried by eliminating the eggs. Tasty both ways with an irresistible combination of a crispy exterior and moist interior.
While frying fish with a coating, ensure that the fish is dried well with thick absorbent paper towels, the spice paste for marinade thick and not runny with liquid. Oil heated at the right temperature for the coating to adhere to the fish. If not hot enough, the fish will absorb a lot of oil and become soggy. Too hot, the fish will brown quickly on the outside leaving the inside raw. Avoid overcrowding the pan, this can lower the temperature of the oil. Ensure that there is enough room to flip and turn the fish. Finally, drain well on absorbent paper towels.
Many of you must have enjoyed the restaurant style bombil fry, which is boneless and deep fried with a crispy coating. The fish is butterflied with the central bone removed, then kept under some weight to get rid of the excess moisture, seasoned with spices, dipped in beaten eggs, flour or rava coating and deep fried. Alternatively, the fish can be shallow fried by eliminating the eggs. Tasty both ways with an irresistible combination of a crispy exterior and moist interior.
While frying fish with a coating, ensure that the fish is dried well with thick absorbent paper towels, the spice paste for marinade thick and not runny with liquid. Oil heated at the right temperature for the coating to adhere to the fish. If not hot enough, the fish will absorb a lot of oil and become soggy. Too hot, the fish will brown quickly on the outside leaving the inside raw. Avoid overcrowding the pan, this can lower the temperature of the oil. Ensure that there is enough room to flip and turn the fish. Finally, drain well on absorbent paper towels.
Fresh Bombay Duck (Bombil) Fry
(Serves 3 or 6)
Ingredients:
6 fresh bombay ducks
2 eggs
1 cup cornmeal
oil for deep frying
salt
Spice Marinade
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
3 teaspoons lime or lemon juice
Method:
Cut the head, fins, tail, slit open the belly and get rid of the innards. To debone, place a bombay duck on the cutting board with the belly side up. With a knife, make an incision to the left of the bone starting from the top. Then, go all the way down to the tail ensuring not to cut through the skin. Follow the same procedure to the right side of the bone. Now lift the bone from the top end with your left hand and using kitchen shears, snip and detach it from the flesh (see pictures above).
Wash fish, pat dry and season with salt. Place fish on a grill or baking tray with perforated holes ensuring to keep another tray below to catch the dripping liquid. Cover fish with absorbent paper towels and then place a baking sheet on top with some weight. I have used two mortars with pestles, which were moved around at intervals. Keep fish under weight for at least 30 minutes or longer. You can replace the paper towels with new ones after 15 minutes.
Note:
Pat dry fish once again before marinating. Apply the spice paste and set aside to marinate for 15 minutes.
Heat oil for deep frying on medium flame.
Whisk eggs with an electric beater.
Dip fish fillets in beaten eggs, drain off excess then coat with cornmeal. Carefully lower fish in the oil with the skin side on top ensuring that the entire fish is immersed in oil. After a couple of minutes, with a slotted spoon turn and flip on the other side. Fry until crisp and light golden brown on both sides. Drain on thick absorbent paper towels.
Serve hot with main meal or as a starter with green chutney.
To shallow fry fish, omit the eggs, and coat fillets with cornmeal or coating of your choice. Heat some oil in a flat non-stick skillet and fry until crispy and brown on both sides.
Note:
(Serves 3 or 6)
Ingredients:
6 fresh bombay ducks
2 eggs
1 cup cornmeal
oil for deep frying
salt
Spice Marinade
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
3 teaspoons lime or lemon juice
Method:
Cut the head, fins, tail, slit open the belly and get rid of the innards. To debone, place a bombay duck on the cutting board with the belly side up. With a knife, make an incision to the left of the bone starting from the top. Then, go all the way down to the tail ensuring not to cut through the skin. Follow the same procedure to the right side of the bone. Now lift the bone from the top end with your left hand and using kitchen shears, snip and detach it from the flesh (see pictures above).
Wash fish, pat dry and season with salt. Place fish on a grill or baking tray with perforated holes ensuring to keep another tray below to catch the dripping liquid. Cover fish with absorbent paper towels and then place a baking sheet on top with some weight. I have used two mortars with pestles, which were moved around at intervals. Keep fish under weight for at least 30 minutes or longer. You can replace the paper towels with new ones after 15 minutes.
Note:
- See picture above of the amount of water that dripped into the tray.
- Ensure to place fish on a perforated tray. Do not let the fish come in contact with the water when kept under weight.
Pat dry fish once again before marinating. Apply the spice paste and set aside to marinate for 15 minutes.
Heat oil for deep frying on medium flame.
Whisk eggs with an electric beater.
Dip fish fillets in beaten eggs, drain off excess then coat with cornmeal. Carefully lower fish in the oil with the skin side on top ensuring that the entire fish is immersed in oil. After a couple of minutes, with a slotted spoon turn and flip on the other side. Fry until crisp and light golden brown on both sides. Drain on thick absorbent paper towels.
Serve hot with main meal or as a starter with green chutney.
To shallow fry fish, omit the eggs, and coat fillets with cornmeal or coating of your choice. Heat some oil in a flat non-stick skillet and fry until crispy and brown on both sides.
Note:
- Cornmeal can be replaced with rava or a combination of rice flour and rava. You can coat the fish in flour first, then dip in egg, finally the coating of your choice.
- While frying why skin side on top? To prevent fish from curling inwards. If fish tends to curl when frying, just pat it down gently to hold its shape.
- Usually I shallow fry the fish after marinating it with a paste of turmeric powder, chilli powder and lemon juice (picture below). As desired, use your favourite spice mix or even a paste of ginger, garlic, turmeric powder, green chillies and lemon juice. Just ensure that the marinade is not watery.
Crispy shallow-fried Bombay Ducks
Wash fish, pat dry well, season with salt, a paste of turmeric powder, chilli powder and lemon juice. Don't make the marinade watery.
Heat oil in a pan, coat fish with semolina. Fry on one side on medium heat until you stop hearing the sizzling sound. That's when most of the moisture has been taken care off ensuring that the bottom side is crisp and not soggy. Then, turn the fish and fry on the other side. If the fish is big, flip on the belly to crisp too. Drain on absorbent paper towels and serve hot.
Note: Fry two or three at a time.
Hope this answers to queries as to why the fish breaks or batter separates when frying.
Wash fish, pat dry well, season with salt, a paste of turmeric powder, chilli powder and lemon juice. Don't make the marinade watery.
Heat oil in a pan, coat fish with semolina. Fry on one side on medium heat until you stop hearing the sizzling sound. That's when most of the moisture has been taken care off ensuring that the bottom side is crisp and not soggy. Then, turn the fish and fry on the other side. If the fish is big, flip on the belly to crisp too. Drain on absorbent paper towels and serve hot.
Note: Fry two or three at a time.
Hope this answers to queries as to why the fish breaks or batter separates when frying.