Why is banana blossom used in this vegan fish recipe?

Banana blossom's flaky texture, once drained and squeezed, makes it an excellent plant-based substitute for fish fillets, especially when marinated with sea-like flavors.

What does freezing the banana blossom achieve?

Freezing the marinated banana blossom for 30-60 minutes helps it firm up, making it easier to shape into fillets and hold its form during the frying process.

Can I make this recipe gluten-free?

Yes, the batter recipe specifically notes that you can use gluten-free flour as an alternative to regular flour to accommodate dietary needs.

How do I know when the frying oil is hot enough?

The recipe suggests dropping a little salt into the oil; if it makes a high-pitch noise, the oil is hot enough and ready for frying the fillets.

How should I store leftover vegan fish fillets?

Cooked banana blossom fillets can be stored in an airtight container in the refrigerator and reheated, though they are best enjoyed fresh for optimal crispiness.

4 years ago

Fish ‘n’ Chips
[Vegan]

Name: Fish ‘n’ Chips [Vegan]
Cook time: 60 min
Yield: 2/3
Ingredients: 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

SD By: Stephanie Davies

Author Bio

Hi, I'm Stephanie. I love all things health and fitness and can fuel you with... Read More

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Crispy golden-brown vegan fish fillets made from banana blossom and nori, served hot with lemon wedges and chips.

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Fish 'n' Chips [Vegan]

2/3

Dairy Free

Vegan

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

Ingredients You Need for Fish ‘n’ Chips [Vegan]

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

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How to Prepare Fish ‘n’ Chips [Vegan]

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).
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.
Next, mix all the batter ingredients until smooth.
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).
Then coat the banana fillets in batter and lower into the oil, cook on each side until golden (around 3-4 minutes).
When cooked, remove from the oil and serve!