Banana Blossom Vegan Fish ‘n’ Chips

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 🙂