What is Bombay Duck Fry Called in Different Region?

It is called Lote Macher Chop is a Bengali and Bombil Fry Mumbai area.

Bombay Duck Fry Recipe | Bombil Fry | Lote Macher Chop

5 from 4 votes

Bombay Duck Fry is a popular seafood dish made with the Bombay duck fish, also known as “bombil” in Mumbai region and “lote mach” in Bengal.

It is a specialty dish from the coastal regions of Maharashtra, particularly in Mumbai.

To prepare Bombay Duck Fry, the fish is first cleaned and marinated with a mixture of spices, such as turmeric, red chili powder, cumin, coriander, and salt.

After marinating, the fish is then shallow-fried or deep-fried until it turns golden brown and crispy on the outside.

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Key Takeaways:

Bombay Duck Fry, also known as Lote Macher Chop in Bengal, is a popular seafood dish from the coastal regions of Maharashtra and Mumbai.

The fish is marinated with spices and then shallow-fried or deep-fried until golden brown and crispy.
Serve Bombay Duck Fry immediately while hot and crispy, and squeeze fresh lemon juice over it for enhanced flavors.
Accompany the dish with tomato ketchup, kasundi, mint chutney, tamarind chutney, or sliced onions and lemon wedges.

If you’re looking for alternatives, you can try Fish Fry, Shrimp/Prawn Fry, Calamari Rings, or Fish Pakoras, adjusting the spices to your taste.

The Ingredients:

Bombay Duck Fish – 1 kg (cut and cleaned properly)

Ginger-Garlic Paste – 2 tablespoons
White Flour – 1 bowl
Rice Powder Flour – ½ bowl

Kashmiri Red Chilli Powder – 1 tablespoon
Red Chilli Powder – 1 tablespoon
Chat Masala – 1 tablespoon

Black Pepper Powder – 1 tablespoon
Lemon
Salt to Taste

Refined Oil

How to Make Bombay Duck or Bombil Fry (Step by Step Images)?

1. Keep cut and cleaned Bombay Duck fish ready.

2. Add ginger-garlic paste, salt and all the spices to the Bombay Duck fish. Squeeze lemons. Mix well. Let it rest for 30 minutes.

3. Take a separate bowl to make a semi-thick batter of white flour and rice powder flour.

4. Head up the oil and dip each fish into the batter and deep fry in refined oil.

5. After one side turns golden brown, flip it and fry the other side.

6. Take the fish out of the frying pan and serve hot with tomato sauce and kasundi. A cup of hot tea or coffee will surely be the best thing to enjoy with the snack.

Pro Tips for Making Bombay Duck Fry

Marination: Allow the fish to marinate for at least 30 minutes or longer if possible. This will help the flavors penetrate the fish and enhance its taste. You can adjust the spices and seasonings to your preference.

Frying: Heat the oil to the right temperature before adding the fish. Maintain a medium-high heat throughout the frying process to achieve a golden brown and crispy exterior. Avoid overcrowding the pan, as it can lead to uneven frying.

Drain excess oil: Once the fish is fried, place it on a paper towel-lined plate to drain any excess oil. This will help maintain the crispiness of the fry.

Serve immediately: Serve the Bombay Duck Fry immediately while it’s hot and crispy. Squeeze fresh lemon juice over the fried fish just before serving to enhance the flavors.

Accompaniments: Serve the Bombay Duck Fry with mint chutney, tamarind chutney, or a side of sliced onions and lemon wedges for a delightful combination of flavors.

Remember, practice makes perfect. Adjust the spices and cooking time to suit your taste preferences and enjoy the delicious Bombay Duck Fry!

What to Serve with Bombay Duck Fry?

Here are some suggestions for what to serve with Bombay Duck Fry:

Lemon Wedges: Bombay Duck Fry is often served with lemon wedges on the side. Squeezing fresh lemon juice over the crispy fish adds a tangy and citrusy flavor that enhances the overall taste.

Mint Chutney: Mint chutney is a classic accompaniment for seafood dishes. Its fresh and herby flavor pairs well with the fried Bombay Duck. You can make a mint chutney by blending fresh mint leaves, coriander, green chilies, garlic, lemon juice, and a pinch of salt.

Onion Salad: A simple onion salad can provide a refreshing and crunchy contrast to the crispy fish. Thinly slice some onions and toss them with lemon juice, salt, and chopped coriander leaves to create a quick and easy salad.

Steamed Rice: If you prefer a more substantial meal, serving Bombay Duck Fry with steamed rice can be a satisfying option. The crispy fish can be enjoyed with plain steamed rice and a side of dal (lentil soup) for a balanced and comforting meal.

Roti or Naan: If you prefer bread over rice, you can serve Bombay Duck Fry with roti or naan. The soft and chewy texture of these Indian breads complements the crispy fish and helps to mop up any remaining flavors from the dish.

Cucumber Raita: Cucumber raita, made with grated cucumber and yogurt, can provide a cool and creamy element to the meal. Its refreshing flavor and creamy texture can balance the spices in the fried fish.

Tomato Ketchup or Hot Sauce: For those who enjoy a bit of heat or want a familiar condiment, tomato ketchup or hot sauce can be served alongside Bombay Duck Fry. These condiments can add a tangy and spicy kick to the dish.

These are just a few suggestions for serving Bombay Duck Fry. You can choose the accompaniments based on your personal preferences and the flavors you enjoy.

How Does Bombay Duck Fry Taste?

The taste of Bombay duck fry can be described as unique and distinct. The fish has a delicate, flaky texture with a slightly chewy and crispy exterior due to the frying process.

It has a mild, slightly sweet flavor that is often enhanced by the spices used in the marinade, which can include ingredients like red chili powder, turmeric, ginger, garlic, and lemon juice.

The spices impart a tangy and spicy taste to the fish, complementing its natural flavors.

The overall taste is a combination of the crispy texture, the aromatic spices, and the subtle sweetness of the fish. Some people compare the flavor of Bombay duck to that of dried fish or fish jerky, but with a unique twist.

It’s worth mentioning that Bombay duck has a distinct aroma, which can be quite strong and pungent. This characteristic odor might not be appealing to everyone, and it’s something to consider if you’re trying the dish for the first time.

Overall, the taste of Bombay duck fry is often enjoyed by seafood lovers who appreciate its crispy texture and the blend of spices.

It is commonly served as an appetizer or a side dish with rice, roti (Indian bread), or as a part of a larger meal.

Bombay Duck Fry Recipe Alternatives

If you’re looking for alternatives to Bombay Duck Fry, here are a few seafood dishes you might enjoy:

Fish Fry: Prepare a traditional fish fry using your choice of fish fillets. Marinate the fish with spices, such as turmeric, red chili powder, cumin, and coriander, and then coat it with a mixture of breadcrumbs or semolina. Shallow fry or deep fry until crispy and golden brown.

Shrimp/Prawn Fry: Marinate peeled and deveined shrimp or prawns with spices like turmeric, red chili powder, garlic, ginger, and lemon juice. Coat them with a mixture of cornflour or rice flour and fry them until they turn golden and crispy.

Calamari Rings: Slice calamari (squid) into rings and marinate them with a mixture of spices, such as paprika, garlic powder, salt, and pepper. Dip the rings in a batter made from flour, cornstarch, and seasoning, then deep fry until they become crispy and golden.

Fish Pakoras: Make fish pakoras by preparing a batter with besan (gram flour), rice flour, spices, and water. Dip fish pieces in the batter and deep fry them until they are crispy and cooked through. Serve them as a tasty appetizer or snack.

Remember, these alternatives can be customized with your preferred spices and seasonings to suit your taste. Enjoy experimenting with different seafood preparations!