How to Make a Crispy Bombay Duck Recipe Using Spanish Pescadilla

One of the most frequent questions I get when talking about my 32-day rail trip across India is: "What on earth is a Bombay Duck?" Despite the name, it has absolutely nothing to do with poultry. It is a small, succulent lizardfish found in the waters around Mumbai, and for those who love authentic coastal flavours, a true Bombay Duck recipe is a prized possession.

However, if you walk into a fishmonger in rural Andalucía and ask for "Bombay duck", you’ll likely get a very confused look. Finding fresh Harpadon nehereus in the mountains of Spain is, quite frankly, impossible. But being The Flexible Chef is about adaptation. I’ve found that our local Pescadilla (small hake) is the perfect stand-in to recreate that iconic Indian spiced fried fish experience.

In India, Bombay Duck is prized for its delicate, almost gelatinous texture that turns incredibly crisp when fried. By using butterflied Pescadilla, you get that same slender profile and melt-in-the-mouth finish. This Indian spiced fried fish is a fantastic way to use local Spanish catch while satisfying those cravings for coastal Mumbai street food.

It’s a "wonky" fusion that works—taking the best of the Mediterranean market and giving it a spicy, punchy makeover.

The Ingredients for Bombay Duck Recipe

(Serves 2)

• 4-6 small Pescadilla (hake), butterflied and heads removed.
• 1 tsp ginger-garlic paste.
• 1/2 tsp turmeric powder.
• 1 tsp red chilli powder (Kashmiri for that deep red glow).
• A squeeze of fresh lemon or lime.
• 1/2 cup semolina (rava) or cornflour for the coating.
• Sea salt to taste.
• Olive oil for shallow frying.

Method

1. Prep the Fish: Ensure your Pescadilla are cleaned and laid flat. Pat them very dry with a kitchen towel; the secret to any Bombay Duck recipe style dish is removing excess moisture.
2. The Marinade: Rub the fillets with the ginger-garlic paste, turmeric, chilli powder, salt, and lemon juice. Leave them to sit for 15 minutes to let the spices penetrate the delicate hake.
3. The Coating: Press each fillet firmly into the semolina. You want a thin, even layer that will create crispy hake fillets once they hit the heat.
4. The Fry: Heat a generous splash of olive oil in a heavy pan. Shallow fry the fish for about 3 minutes on each side until the coating is golden and rigid.
5. Serve: Serve hot with a wedge of lemon. It’s a brilliant Indian spiced fried fish dish that feels right at home on a Spanish terrace.

This recipe is part of my Fish & Seafood Recipes collection – resourceful ways to prepare the sea's bounty from the heart of rural Spain. It also appears in my Curry Recipes hub.
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