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Bombay Duck Fry

Bombay Duck Fry (Bombil Fry, Lote Macher Chop)

By Mita Mondal
Bombay Duck Fry, a popular seafood delicacy, features the flavorful Bombay duck fish, also known as "bombil" in the local language. This delectable dish hails from the coastal regions of Maharashtra, with Mumbai being particularly renowned for its preparation.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Marination Time 30 minutes
Total Time 1 hour
Course Non Veg Snacks
Cuisine Indian
Servings 10
Calories 384 kcal

Ingredients
  

  • 1 kg Bombay Duck Fish (cut and cleaned properly)
  • 2 tablespoon Ginger-Garlic Paste
  • 1 bowl White Flour
  • 0.5 bowl Rice Powder Flour
  • 1 tablespoon Kashmiri Red Chilli Powder
  • 1 tablespoon Red Chilli Powder
  • 1 tablespoon Chat Masala
  • 1 tablespoon Black Pepper Powder
  • 4 slices Lemon
  • 0.5 ltr Refined Oil
  • Salt to Taste

Instructions
 

  • Put cut and cleaned Bombay Duck fish in a bowl.
  • Add ginger-garlic paste, salt and all the spices to the Bombay Duck fish. Squeeze lemons. Mix well. Let it rest for 30 minutes.
  • Take a separate bowl to make a semi-thick batter of white flour and rice powder flour.
  • Head up the oil and dip each fish into the batter and deep fry in refined oil.
  • After one side turns golden brown, flip it and fry the other side.
  • Take the fish out of the frying pan and serve with tomato ketchup, kasundi, mint chutney, or tamarind chutney, or sliced onions and lemon wedges.

Video

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Notes

  1. Marinating the fish properly is the key to achieve the right taste of this dish. The flavors of the spices and seasonings induced will enhance the taste.
  2. Maintain the precise temperature of the oil. This will ensure even cooking and perfect frying of the fish. 
  3. Do not overcrowd the pan with too many fish pieces. It is better to fry them in small batches. This will ensure proper cooking of the fish both from the outside and inside.
  4. Place the fish on a piece of paper towel on a plate once you are done frying. This will absorb the excess oil and eventually keep the fired pieces crispy.
  5. I serve Bombay Duck Fry hot. You may add a variety of accompaniments alongside it to enhance the flavor and taste.

Nutrition Info (Estimation Only)

Nutrition Facts
Bombay Duck Fry (Bombil Fry, Lote Macher Chop)
Amount per Serving
Calories
 
384
Calories from Fat 90
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
0.5
g
3
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
377
mg
16
%
Potassium
 
55
mg
2
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
0.3
g
0
%
Protein
 
63
g
126
%
Vitamin A
 
479
IU
10
%
Vitamin C
 
4
mg
5
%
Calcium
 
1400
mg
140
%
Iron
 
20
mg
111
%
* Percent Daily Values are based on a 2000 calorie diet.
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