Banana Blossom Fish & Chips

A timeless classic, reimagined for the plant-based palate

Banana blossoms bring a fresh, flaky texture that mimics the traditional fish in this plant-based version of the classic British dish. It's perfect for a nostalgic yet modern twist on fish and chips.

Difficulty: Medium

Cook time: 15 minutes

Servings: 4 people

Ingredients:

For the Batter

  • 1 cup all-purpose flour (or gluten-free alternative)

  • 1/2 cup cornstarch

  • 1 1/2 tsp baking powder

  • 1 tsp garlic powder

  • 1/2 tsp salt

  • 1/2 tsp paprika

  • 1 cup sparkling water (cold)

  • 1 tbsp vinegar (for extra crispiness)

For the "Fish"

  • 2 cans (14 oz each) banana blossoms, drained and patted dry

  • 1 sheet nori seaweed, torn into small pieces

  • 1 tbsp lemon juice

  • 1 tsp Old Bay seasoning

  • 1/2 tsp salt

  • 1/2 tsp black pepper

Instructions:

In a bowl, marinate the banana blossoms with nori, lemon juice, Old Bay seasoning, salt, and black pepper. Let it sit for 10 minutes to soak up all the flavours.

  • Preheat oven to 200°C (400°F ).

  • Toss the potato fries with oil, salt, and pepper, ensuring they’re well-coated. Spread them evenly on a baking tray.

  • Bake for 30-35 minutes, flipping halfway, until golden brown and crispy.

  • DiviIn a large bowl, combine flour, cornstarch, baking powder, garlic powder, salt, and paprika.

  • Gradually pour in the cold sparkling water and vinegar, whisking until the batter is smooth and slightly thick.

  • Heat oil in a deep pan to 175°C (9350°F). Dip each marinated banana blossom piece into the batter before dropping into hot oil, fry for 4-5 minutes per side or until golden and crispy.

  • Remove from the oil and drain on paper towels.

  • Plate the crispy banana blossom "fish" alongside the golden fries, with a wedge of lemon and a side of vegan tartar sauce for dipping.

Kayleigh Slowey