How to Make Crispy Bombil Fry:

• Chop the head, tail, and side fins off each bombil.
• Slit each bombil half way from the stomach to flatten it.
• Wash well in running water to flush out all the waste.
• Place all the bombils on a clean medium-sized kitchen towel and cover.
• Place a heavy weight on the bombils for 1 hr to get rid of excess water and flatten them more. This will help give the fish a good crispy texture when fried.
• Put the salt, crushed garlic, and red chili powder into a bowl with 1-2 tbsp water.
• Mix well and spread on both sides of the bombils.
• For a crispier texture, do not add the water; just mix the ingredients and spread directly on the bombils.
• Coat the fish with the rice flour on both sides and shallow fry on a low heat till crisp.
• Once it is crisp, flip over to cook the other side.