Vegan fish n chips

Vegan ‘Fish’ & Chips

When I first heard of banana blossom being used as a vegan alternative to fish and chips, I have to admit I was sceptical. However, add a little seaweed for the ‘taste of the sea’ and honestly, it is a delicious plant based alternative to fish! I also tried the batter with jack fruit chunks to make ‘fish goujons and my family loved them! Of course, this batter mix works just as well with fish fillets if you prefer, but if you’re looking to reduce your meat/fish intake for any reason, I recommend trying banana blossom. The best thing is they come ready to use in a tin so work really well as a store cupboard stable too.

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Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 10 mins
Cooking Time - 30 mins
Vegan, Vegetarian, DF

Ingredients

‘Fish’

1 tin banana blossom – 510gms
2 tablespoons nori sprinkle (or finely cut up some nori sheets)
of course you can use 4 fish fillets too

Batter:

100gms plain flour
100gms corn flour
1 teaspoon turmeric
½ teaspoon nori sprinkles
150mls sparkling water/or beer for beer batter
Oil for deep frying
(you shouldn’t need salt to taste here as the banana blossom is kept in salted water in the tin)

Chips

800gms potatoes
Olive oil
Salt to taste

Method

First open the tin and drain the banana blossom
Place in an airtight container, sprinkle on the nori and leave in a fridge for an hour or overnight if you can wait that long!
The nori will add the flavour of the sea to our ‘fish’

When you are ready to fry the fish, heat the oil in your fryer or a deep pan
For the batter mix together the flour, corn starch, baking powder, turmeric and nori in a bowl
Add the sparkling water/beer and stir well to form a thick batter that’s ready to use right away

Pat each banana blossom with a paper towel to remove any excess water, dip into the batter mix and dip into the hot oil, fry at a medium heat until golden and just turning brown
Serve right away with chips, peas and good drizzle of vinegar!

For the chips, I simply washed and sliced some small potatoes (skin on for more fibre), drizzled in olive oil and sprinkled over a little sea salt and baked them in the oven @180’C for about 30 minutes until crispy
Alternatively you could par boil the potatoes for a few minutes before baking

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