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

Beer Batter Fried Bombay Duck

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.    

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


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.