This recipe is made with banana blossoms and is definitely a dish you'll want to make during the week!

Fish ‘n’ Chips [Vegan]

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Cooking Time



For the Marinade:

  • 14 oz (400g) canned banana blossom (drained & squeezed to get as much moisture out as possible)
  • 2/3 nori (seaweed) sheets
  • 4 tablespoons reduced salt soy sauce
  • 2 tablespoons. fish seasoning
  • 1 tablespoon lemon juice (and extra for serving)

For the Batter:

  • 3/4 cup flour (or gluten free)
  • 1/2 cup cold water (or vegan pale ale if you’d prefer)
  • 1/3 cup nutritional yeast
  • 1 teaspoon baking powder

For Frying:

  • 1 1/4 cup vegetable or sunflower oil to shallow fry in


  1. In a sealable container, place in the banana blossom along with the rest of a marinade ingredients, shake, then place in the freezer for at least 30 minutes (60 minutes would be perfect).
  2. Then remove the banana blossom, shape into a fish fillet shape and wrap them in a nori sheet and (use a little water if necessary) and ensure the seaweed is stuck to the banana blossom.
  3. Next, mix all the batter ingredients until smooth.
  4. Heat the oil in a deep pan until hot enough (you’ll know it’s hot enough if you drop a little salt in and it’ll make a high pitch noise).
  5. Then coat the banana fillets in batter and lower into the oil, cook on each side until golden (around 3-4 minutes).
  6. When cooked, remove from the oil and serve!


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