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Bombay Duck Fillets

CategoryMaincourse

Total Time45 min

DifficultyAdvanced

Yields6 serving

CuisineGoan

Bombay Duck Fillets

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • Bombay ducks, cleaned and filleted
  • Turmeric powder
  • Red chilly powder
  • Salt, to taste
  • Lime juice to taste
  • Apple cider vinegar, to taste
  • Besan (chickpea flour)
  • Bread crumbs, to coat
  • Oil, for frying

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Wash the fish and pat dry. Lay the fillets out flat on a plate.

  2. Sprinkle the salt, turmeric powder, red chilly powder, lime juice and apple cider vinegar over the fish. Gently, turn over to make sure that both sides are seasoned. Its hard to give you quantities for the spices, since everyone has different preferences. I make sure that there is a little sprinkling of the spices on all the fish on both sides. Handle lightly as this is a delicate fish.

  3. Sprinkle some chickpea flour over the fish on both sides till lightly coated. You can add a few drops of water to help you with this. The chickpea flour will help the fish stay together so please don’t omit it. Since this is a delicate fish, leaving it out will result in the fish breaking up while you try to move it around in the pan. You don’t want a thick layer or a chickpea batter coat, just a light sprinkling to bind it.

  4. Keep aside for about 15 minutes.

  5. Heat a couple of tablespoons of oil in a pan.

  6. Dredge the fillets in breadcrumbs to coat them well. This will give you a crunchy fillet.

  7. Shallow fry on a medium flame. Do not move the fish around in the pan, till a crust has formed on the bottom. Moving it to early will break the fish up. Once the bottom side has formed a nice brown crust, turn over and cook on the other side till done.

  8. Serve hot.

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