I’ll level with you with you – I’ve never even made Fish and Chips before. Or, rather, not proper “chip chop” battered Fish & Chips. I’ve made breaded fish and chips baked in the oven, but not full-on deep fried fish and chips.
So, it was a bit of leap to jump straight into Vegan “Fish” and Chips made using Banana Blossom. But I’m all about pushing my limits!
In case you don’t know what Banana Blossom is, it’s the flower of the banana tree that grows under the bananas themselves. It has become a popular vegan substitute recently, especially when used in the place of fish. So I wanted to try it for myself, and I’ll tell you what… the results surprised me! Don’t believe me? Watch the video and then try it for yourself!
Vegan Fish & Chips
Print RecipeIngredients
- 1 x Tin Banana Blossom
- 250g Plain Flour
- 250ml Vegan Beer (or similar)
- 1 Tsp Salt
- 1 Tbsp Miso Paste
- 200g Plain Flour
- 2 Tsp Aonori Seaweed
- 1 Tsp Salt
- 500g Maris Piper Potatoes Potatoes
- Sunflower or Vegetable Oil (for frying)
Instructions
Peel and cut the potatoes into 2cm wide chips and leave to one side while you prepare your Banana Blossom.
Fry the potatoes in the oil at 140°C/285°F for 4 - 5 minutes until they form a slight skin. Leave to rest for a couple of minutes.
Turn the oil up to 190°C/375°F and fry the chips for another 4 - 5 minutes until a lovely golden colour.
Place on a baking tray lined with baking paper, season with salt and vinegar, and lay over a clean, damp tea towel. Place into an oven at 160°C/320°F/Gas Mark 3 to stay warm and go a little soggy.
For the batter, mix together the 250g flour, salt, beer and miso paste into a thick, smooth batter.
For the coating, mix together the 200g flour, salt and the seaweed - try and grind the seaweed into a finer texture using a food processor or pestle & mortar first if you can.
Now, coat the banana blossom in the flour coating first, and then into the batter, making sure it is completely coated. You can repeat this process again for extra crispy batter.
Fry in the oil at 190°C/375°F for 7 - 8 minutes until lovely, crisp and golden.
Serve with the chips and your sides of choice - I went with fried pickles and vegan mayo. Enjoy!
