All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Banana Blossom Vegan Fish 'n' Chips

gluten free
wheat free
kid friendly
2 spoon difficulty rating

75

Serves: 4-6

Banana Blossom Vegan Fish 'n' Chips

Banana blossom is comprised 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 and are beginning to make their way into Western dishes. Find them easily online, in a variety of Asian supermarkets and now in Sainsbury's.

Ingredients: 

Banana Blossom

  • 2 (565g) tins of banana blossom
  • 2 tbsp seaweed flakes (eg 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

Batter (for gluten-free batter option, see our tofish recipe)

  • 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: 

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.

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.

Serve with our Vegan Recipe Club big fat chips, tartar sauce and pea puree :) 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Black Pepper Tofu
A lovely warming dish with just the right amount of heat.See recipe »
Mediterranean Omelette
Light, summery and quick! Perfect for an easy lunch or dinner when you're short on time. You can also use...See recipe »
Easy Raw Romesco Salsa
Romesco is a traditional Catalonian, nutty, tomato-based sauce. Enjoy with salads, courgette noodles, pitta, roasted or raw veg and anything...See recipe »
Quick Pea & Mint Hummus
Add a colourful, summery twist to your regular hummus :)See recipe »
 Watermelon, 'Feta' & Seed Salad
This salad is exploding with summer goodness and makes the perfect accompaniment to any barbecue or picnic!See recipe »
Salmorejo Chilled Soup
A delicious traditional chilled Spanish soup.See recipe »
Miso Aubergine Steaks
These aubergine steaks are juice and delicious! Enjoy with an abundance of salads, potato wedges or rice or anything else...See recipe »
Cauliflower Tabbouleh with Lemon & Olive Oil Dressing
The recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which...See recipe »
Bang-Bang Broccoli
Inspired by a Chinese favourite we love our sticky yet crunchy Bang-Bang Broccoli recipe. You can make it in minutes...See recipe »
American Style Pancakes
This is a must on a lazy weekend morning with endless possibilities for toppings. Light and fluffy on the inside...See recipe »
Vegan Mega Burger
This burger is a beast and everyone goes mad for it... we think you can see why!See recipe »
Sweet Potato & Coconut Dhal
This is one of our new favourite recipes! Fragrant Sri Lankan spice blend with creamy coconut, sweet pototo and lentils...See recipe »
Mini Egg Cookie Traybake
This is the ultimate Easter treat for kids and adults alike! If you fancy changing it up then swap the...See recipe »
Strawberry Fraisier
Un petit peu de saveur d’été! A truly French summer dessert: a fresh, fruity and sunny gateau :)See recipe »
Apple Tarte Tatin
Voila! A truly French dessert centred upon luscious apples with lashings of caramel.See recipe »