How to Make Loita/ Lote Maach Fry

How to Make Loita/ Lote Maach Fry / Crispy Lotte Fry / Bombay duck Fry

It is a little difficult to fry Fresh Bombay duck /Lote fish, because of its softness. The fish is full of water, so you cannot fry lote fish like other fish. Before cooking lote fish you have to take some precautions. You have to make the fish dry by rubbing it with a kitchen towel and too deep into the flour to make it drier, this is How to Make Loita/ Lote Maach Fry.

Equipment used

1. Mixing bowl
2. Frying pan
3. Spatula

Ingredients

1. Lote fish-500 gm
2. Lemon Juice-2 tbsp
3. All-purpose flour/Maida-1 cup
4. Corn flour-1/2 cup
5. Baking soda-1/4 tbsp
6. Turmeric powder-1/2 tbsp
7. Roasted cumin powder-1/2 tbsp
8. Red chili powder-1/2 tbsp
9. Oil-1 cup
10. Salt to taste

How to Make Loita/ Lote Maach Fry / Crispy Lotte Fry / Bombay duck Fry

Clean and wash the lote fish

Cut the head and wash, and then add the lemon juice

Add salt and rub the fish well, and keep them aside for at least 15 minutes

Now transfer the fish to another plate (without water/marinated lemon juice)

Now sprinkle 2 tbsp corn flour over the fish to make their surface rough, to hold the batter well

To make a batter, take a mixing bowl, and add I cup of all-purpose flour

Add half a cup of corn flour

Now add salt and baking powder

Then add roasted cumin powder, turmeric powder, and red chili powder

Add little water

And make a smooth and little thick batter

The batter should not be too tight consistency (should be like dosa batter)

Now heat oil in a pan, and let the oil to come into smoky point

Then dip the fish in the batter and slowly add the fish and deep fry them

Once fried on one side, and then turn them to another side to fry well both the sides

Fry them till they become crispy and brown in color

Same way fry all the fish and then transfer them to a serving plate and serve hot.

If you like this post you can go for my other post Lote Macher Jhuri

How to Make Loita/ Lote Maach Fry

It is a little difficult to fry Fresh Bombay duck /Lote fish, because of its softness. The fish is full of water, so you cannot fry lote fish like other fish. Before cooking lote fish you have to take some precautions. You have tomake the fish dry by rubbing it with a kitchen towel and too deep into theflour to make it drier.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course fish

Cuisine Bengali, Indian

Servings 2

Calories

Equipment

• mixing bowl
• fry pan
• Spatula

Ingredients

  

• 500 gm Lote fish
• 1 cup All purpose flour/maida
• 2 tbsp lemon juice
• 1/2 cup Corn flour
• 1/4 tbsp baking soda
• 1/2 tbsp  turmeric powder
• 1/2 tbsp roasted cumin powder
• 1/2 tbsp red chili powder
• 1 cup oil
• salt

Instructions

 

• Clean and wash the lote fish
• Cut the head and wash, and then add the lemon juice
• Add salt and rub the fish well, and keep them aside for at least 15 minutes
• Now transfer the fish into another plate (without water/marinate lemonjuice)
• Now sprinkle 2 tbsp corn flour over the fish to make their surface rough, to hold the batter well
• To make a batter, take a mixing bowl, and add 1 cup all-purpose flour
• Add half a cup corn flour
• Now add salt and baking powder
• Then add roasted cumin powder, turmeric powder, and red chili powder
• Add little water
• And make a smooth and little thick batter
• The batter should not be too tight consistency (should be like dosa batter)
• Now heat oil in a pan, and let the oil to come into smoky point
• Then slowly add the fish and deep fry them
• Once fried on one side, and then turn them to another side to fry well boththe sides
• Fry them till they become crispy and brown in color
• Same way fry all the fish and then transfer them to a serving plate and serve hot.

Video