- Materials -
Opened conger eel
(A) Cake flour
(A) Carbonated water
(A) Blended oil
(A) Salt
Strong flour, rock salt, wild pepper (from Madagascar), lemon
[Vegetable salsa]
Okra, morning glory,
Eggplant, bell pepper, cherry tomato, green shiso
(B) Salt
(B) EV Olive Oil
(B) Lemon juice
- How to make -
1. Remove the slime from the skin of the conger eel with the back of a knife and cut out the bones.
② Make the summer vegetable sauce. Parboil the okra and morning glory and finely chop them. Finely chop the other raw vegetables, combine them, and season with B.
③Mix A together to make the batter.
④Sprinkle salt on the conger eel, coat it with bread flour, coat it with ③, and deep fry in 190℃ oil. Cut into pieces.
⑤Place ④ on a plate and sprinkle with rock salt and wild pepper. Garnish with ② and sliced lemon in a separate bowl.
