Steps: 

• Let’s Make the wet batter (preferably a night before), mix all the dry ingredients and wet ingredients separately, slowly combine both mixtures from wet to the dry, slowly while whisking with balloon whisk. Let it reserve overnight in the fridge for the best crisp result.
  
• Roast banana blossom on fire, preferably coal fire but stove fire will work as fine.
• Let the banana blossom sit and cool for up to an hour.
• Peel off the banana blossom and reserve the white flesh inside.
• Cut to 3 parts and cut in half horizontally, resulting in 6 equal parts.
• Gently clean the banana blossom using salt water all thoroughly until no sap remains.
• To make the batter, mix all the dry ingredients and reserve in a wide bowl.
• Take the batter out of the fridge and start heating the frying oil to 180 - 190o C.
• To fry, dust & dip the ‘fish’ on the dry ingredients before dipping it in the wet batter. Try to not touch the fish after it is dipped in batter, better use chopsticks or a wide frying fork. 
• Fry for about 4-5 minutes until golden brown.
• Immediately lightly salt the cooked fish with coarse sea salt. And let it cool on a cooling rack.