Dish of Fried Bombay Duck
(click to enlarge)

Bombay Duck, Fried #2


India   -   Bombil Rawa
Makes:
Effort:
Sched:
DoAhead:  		 4 app
***
2-1/4 hrs
Yes		 Do not be fooled - this "duck" does not waddle or go "quack". This recipe is for whole "fresh" fish. For the dried form, see Bombay Duck, Fried #1. This hot appetizer is accompanied with raw onion rings, lemon or lime wedges, and beer.

1-1/2
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8
3/4
1
1/4
1/2
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c
T
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ar
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cl
in
t
t
t
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c
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Bombay Ducks (1)  
-- Marinade
Garlic
Ginger Root
Chili Powder (2)
Turmeric
Salt
-- Coating
Rice Flour
Semolina (3)
----------
Oil (4)
-- Serve with
Red Onion Rinds
Lemon Wedges
Prep   -   (1-3/4 hrs - 25 min prep + 45 min fish)
  1. Filet the DUCKS. It's not hard, but a little different than for most fish. For complete pictorial details on how to do this see our Bombay Duck page, and the linked Photo Gallery.
  2. Cut Duck Fillets as desired, usually either two or four pieces (see Note-5).
  3. Crush GARLIC and chop fine. Grate GINGER. Mix them together and pound to a paste in a mortar or by some other means.
  4. Mix together all Marinade items. Coat Ducks well and set aside to marinate for at least 15 minutes.
  5. Mix all Coating items and pour onto a plate for coating the fish.
  6. Slice Onion into very thin rings. Prepare Lemon Wedges (or Lime Wedges).
Run     -   (20 min)
  1. Heat Oil to about 360°F/180°C (see Note-4). Coat fish lightly with the flour mix and fry in batches until crispy on the outside and golden brown.
  2. Serve hot with Onion Rings and Lemon or Lime Wedges.
NOTES:

  1. Bombay Duck:

      Weight given is for whole "fresh" (previously frozen) fish - yield will be nearly half this weight. You need 6 or 7 fish depending on size. This famous fish is sometimes available in Asian fish markets here in Southern California. For buying and complete preparation details see our Bombay Duck page.

  2. Chili Powder

      Kashmir chili powder is a good choice - or Korean if you don't have that. In any case, you want a chili powder that isn't blazing hot. For details see our Indian Chilis page.

  3. Semolina:

      [Rawa]   The purpose of this ingredient is texture, so use a moderately coarse semolina.

  4. Oil:

      Some call for deep frying, some for shallow frying. Deep frying is safer because this fish is so delicate. If you shallow fry, you can use Mustard Oil if you wish (bring it hot to the first wisp of smoke, then let cool a bit before frying fish). See also Note-5.

  5. Details:

      The red onions go very well with this fish and should not be omitted. This dish should definitely be served hot if at all possible - even if you have to reheat in the oven. If you deep fry, as are the example pieces, they will curl to the skin side. Either quarter fillets or half fillets cut crosswise will work. The skin doesn't shrink strongly, but the flesh has almost no strength at all. You can pan fry in shallow oil for larger flat pieces (half fillet - cut either way). Keep the oil fairly shallow so it doesn't get on the skin side as you fry the flesh side. You must fry long enough that the fish is cooked almost all the way through and the underside is stiff and lightly browned, then turn skin-side down. If it curls significantly, just pat it down flat.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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