De-constructing the Bombil Fry
19 Janauary 2018

Bombil Fry is a part of the Malwani cuisine. The Malwani cuisine is a part of the culinary history and culture of the state of Maharashtra. Cuisines of Maharashtra have a variety of dishes and most of them come with strong flavors. Many dishes are known for being spicy, and the entire cuisine can be arranged and classified based on the levels of spiciness. (If you are craving for a fresh Bombil fry, you can always come to Something’s Fishy, the best seafood restaurant in Andheri East)

What makes Bombil Fry the go-to dish for nearly every seafood lover in the country? Is it because of the taste of the masala that it its coated in, the flaky batter that melts in your mouth, or is it just the freshness of fish that is loved and recognized by all? Or is it the combination of them all, which brings out the exquisite taste of Bombil fry, especially at Something’s Fishy, one of the best restaurants in Andheri East. Whatever you think the actual reason might be, here’s a list of things that make Bombil fry the way it is.

The Fish: Bombil, in itself does not have a unique, distinctive taste of its own. Apart from the freshness of the fish, one wouldn’t be able to pinpoint Bombil to a particular taste. The flesh of Bombil works and tastes best when dried, or cooked and fried with a variety of spices. The spices: The spices used in the marinade and the batter are, of course, the star of the process. Without the taste imparted by the time-tested spices, a Bombil fry can never be said to be complete.

The marinade: In any meat dish, the marinade in which the meat is coated with, either makes of breaks the dish. One major guideline for almost all types of marinades, are that they shouldn’t be watery. Sometimes, there are ingredients present in marinades that can cause water to run out of the marinade and spoil the dish. The excess water will make the fried dishy soggy, and sometimes, cause splashes, spillage, and other problems when inserting the fish onto oil.

The oil: The oil used for frying should be of an exact temperature. If not, the fish will start absorbing the oil, making the Bombil fry soggy. Another precaution is the amount of moisture in the Bombil fillets. Before marinating, the Bombil fillets should be properly dried (made sure that it doesn’t drip of fish-water).

The technique: Bombil is a pretty delicate fish and has to be very well-handled during the cooking phase. It has a tendency to break, which is the reason why amateurs usually end up with a lot of broken pieces and wayward crumbs in their bombil fry preparations.

Well, the above list made it pretty evident how careful one must be to get the perfect Bombil fry. Only a few of the best restaurants in Andheri East ever do get all these factors right, while serving their versions of the Bombil Fry.