Restaurant Style Bombil Fry | FULL RECIPE | Crispy Starter | Koli Style | Bombil Fry | Tawa Fry

In a plate, take bombil fillet and add a little bit of salt and squeeze lemon. Put some heavy things on it to drain out extra water from the bombil.

On a plate, add ginger-garlic, green chilli, coriander leaves paste, turmeric powder, ½ tsp red chilli powder, and garam masala powder. Add salt, mix well, and rub this mixture onto the bombil fillets. Set aside for 15 minutes.

Make a corn flour slurry in a bowl or plate.

On a plate, add semolina, rice flour, red chili powder, and salt. Mix well.

Dip the bombil fillets in the corn flour slurry and then place them on the semolina mixture, coating both sides.

Heat sufficient oil in a kadai and deep fry the bombil fillets until golden and crisp. Drain on absorbent paper.

Equipment Needed

Spice Level:

Dietary