Banana Blossom Vegan Fish ‘ n ’ Chips Recipe by : Maryanne Hall for www . veganrecipeclub . org . uk
Serves : 4 - 6
Banana blossom consists of tear-shaped flowers found at the end of a banana cluster . When battered and fried the colour and texture bears a striking resemblance to fish . These simple flowers contain a multitude of vitamins and nutrients .
Ingredients :
For the banana blossom :
• 2 ( 565g ) tins of banana blossom
• 2 tbsp seaweed flakes ( e . g . Clearspring Nori Sprinkles ) plus extra for dusting
• 2 tbsp lemon juice
• 500ml vegetable stock ( gluten-free if appropriate )
• 200ml white wine ( optional )
• 2 tsp salt
• Hot water
• Small bowl of plain flour
For the batter :
• 400g plain flour ( put in the freezer 15 minutes before using )
• 3 tsp baking powder
• 550ml vegan beer ( very cold )
• 2 tsp salt
• Vegetable oil for deep frying
Method :
For the banana blossom : 1 . Drain and discard the liquid from the banana blossom tin and rinse gently but thoroughly .
2 . Carefully take out the whole pieces of banana blossom and place them into a large bowl . Discard the smaller pieces ( which have separated off ) and set aside to use in another recipe or to put in a salad or stir fry .
3 . Add the stock , lemon juice , salt , seaweed flakes and ( optional ) white wine to the bowl then top up with hot water to make sure the banana blossom is just covered . Set aside for one hour minimum .
For the batter : 1 . Heat a large saucepan half full of vegetable oil on a medium heat or around 180 ° C .
2 . Mix the baking powder and salt into the chilled flour then whisk in the cold beer until you have a thick paste . This needs to be done just before frying .
3 . Squeeze out the banana blossom pieces , being careful not to tear them . Dip them in the extra seaweed sprinkle then dip them in the plain flour .
4 . Completely cover each piece in the batter before lowering them into the hot oil .
5 . Cook for a few minutes or until golden brown and crispy . If it sticks to the bottom of the pan , make sure you detach it immediately or it will brown too quickly .
6 . Remove each piece with a slotted turner and place on kitchen roll to soak up the excess oil until ready to serve .
TOP TIP : Serve with our Vegan Recipe Club big fat chips , tartar sauce and pea puree for a complete ‘ fish ’ n chips experience !
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