Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Ever since we moved to NYC I have been looking to find the all time Mumbai favorite fish – “the Bombay duck” or Bombil but have not been able to. If you are from Mumbai, you would know the crispy bombil fry that is a staple of Konkan homes. Having said that, we did find a new rare find in blowfish. This fish tastes very similar to Bombay duck but is fleshier with less bones. Also, if you are worried about the poisonous variety of blowfish don’t worry. The variety you get in America is non-poisonous. This fish is not very common, but if you do see it, I would recommend buying it. For this recipe you could substitute other white fish, such as tilapia or mahi-mahi, if you do not get blowfish.
- 6 blowfish cleaned
- 2 tablespoon turmeric
- 1 tablespoon pepper
- 1 tablespoon smoked paprika
- 1 ½ teaspoon salt
- 1 ½ cup breadcrumbs
- Mustard Oil for frying (If you don’t have mustard oil, olive or vegetable oil will do)
Wash and pat dry the blowfish. Mix all the spices in a plate. In a second plate add the breadcrumbs. Take the first piece of fish and roll it in the spice mix. Lightly shake and then dredge with breadcrumbs as shown.
Repeat with the remaining pieces of fish. Heat mustard oil in a frying pan. Note – if you do not have mustard oil, other oil such as olive or vegetable oil will do. However mustard oil adds a unique flavor to the fish which I love. I use mustard oil for most of my fish recipes!
Fry the fish around 4-5 minutes on each side till cooked through and brown and crisp and serve hot!