Crispy Bombil Fry
This Crispy Bombil Fry uses our Fiery Fish Masala: Aagri Masala with a light semolina and rice-flour crust. The coating turns crisp in the pan while the delicate bombil stays soft and flaky inside, giving the dish a clear contrast in texture.
Ingredients:
Instructions:
1. Pat the cleaned bombil very dry. If using whole flattened pieces, handle them gently because the flesh is delicate.
2. Rub the bombil with lemon juice and Aazol’s Fiery Fish Masala: Aagri Masala. Rest for 15 minutes in the refrigerator.
3. Mix the semolina and rice flour on a flat plate. Press each piece lightly into the mixture so both sides have a thin, even coating.
4. Heat a wide pan over medium heat and add part of the oil. Arrange the bombil in a single layer without crowding the pan.
5. Cook for 3–4 minutes on the first side until the coating is crisp and deep golden-brown. Turn carefully and cook for another 2–3 minutes, adding more of the measured oil as needed.
6. Repeat in batches until all the bombil is cooked. Transfer to a rack or absorbent paper for 1–2 minutes so the crust stays crisp.
7. Finish with coriander and serve immediately. Add the optional accompaniments only if desired.
Serve this Crispy Bombil Fry hot for the best contrast between the crunchy crust and delicate fish.
