How to make Beer Batter Fried Bombay Duck - Bombay duck dipped in beer based batter, deep fried and served with tartare sauce.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Cold beer, Bombay ducks
Cuisine : Indian
Course : Snacks and Starters
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Beer Batter Fried Bombay Duck Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Snacks and Starters recipes like Pindi Chole Samosa, Sichuan Noodle Parcels, Crispy Fried Schezwan Chicken, Steamed Shrimp Wontons.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Beer Batter Fried Bombay Duck Recipe
Cold beer 1/2 cups
Bombay ducks 8
Refined flour (maida) 200 grams
Cornflour/ corn starch 1 tablespoon
Salt to taste
Crushed black peppercorns to taste
Lemon juice 1-2
Oil to deep fry
Method
Step 1
Sieve together refined flour, cornflour, salt, crushed black peppercorns into a bowl.
Step 2
Add cold beer and whisk well. Let it rest for 5 minutes.
Step 3
Gently pat Bombay ducks on a kitchen towel till dry. Sprinkle lemon juice and salt and spread evenly.
Step 4
Heat sufficient oil in deep pan. Dip the fish in beer batter, gently slide into hot oil and deep fry on high heat till golden brown.
Step 5
Drain on absorbent paper. Serve hot with tartar sauce or French fries.
