LOTE, BOAL AND SHOL FRITTO MISTO INFUSION TREO.

Italian deep fried mix fritto misto gets a makeover where fresh lote, boal and shol are fried in aromatic infused oil and served wit three flavors of sour, spicy, palate cleansers.

ingredients-

200g gutted and deboned duck ot lote.

200g wallago catfish deboned and cut into roundels.

200g skinned and diced snake head murrel.

500g rice flour

2tsp baking powder

1tsp salt

1tsp white pepper

100g wild celery

1l sunflower oil

60ml orange juice

15ml blue curacao

15ml kiwi concentrate

20g roasted cumin

1 tsp ground black pepper

1tsp red chilli powder

2tsp lemon juice.

method-

1. for the batter, in a bowl whisk together rice flour, baking powder, salt pepper, with little water to form a smooth pancake like batter. place the fish in the batter and keep aside for frying.

2. for the infusion, take a deep frying pan, pour in the sunflower oil and put on medium heat. bring to boil and immediately turn off the heat. let the oil cool for 10 minutes , and then gently release wiled celery into the hot oil. cover with lid and set aside overnight for the wild celery to infuse thoroughly and release essential oils and aroma into the oil.

3. for the treo, take orange juice, blue curacao and kiwi concentrate separately and mix well with one third of all the rest of the ingredients to form three different flavors or sour and sour flavor.

assembly- remove fish from batter, drain excess batter and fry in infused oil in batches. Serve hot with treo.

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