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Banana Blossom Fish Recipe (Vegan)

Traditional British comfort food made vegan! This Vegan Banana Blossom Fish Recipe is beer-battered and deep-fried – super crunchy on the outside and flaky on the inside, with a delicious vegan seafood flavour. 

If you would ask someone what a typical British dish would be, I can assure you about 90% of people would clearly say: Fish & Chips! Throughout the years, I’ve tried and tested a number of vegan ‘fish’ recipes and so far, vegan banana blossom fish is right there at the top. Banana blossoms have a naturally flaky and layered texture, that’s simply perfect to create vegan fish from and give it that delicious texture. It also takes on flavours and marinades really well!

On this occasion, I’m sharing a deep-fried banana blossom fish recipe that’s coated in a delicious vegan beer batter made with lager. The banana blossoms are first marinated in a simple seafood marinade to give them that extra layer of flavour and then dipped into a smooth, runny batter that holds even more of the typical fish flavour. All in all, it’s a fantastic version of a vegan fish and chips and I hope you enjoy this recipe just as much!

What you’ll need to make vegan banana blossom fish

Ingredients

  • tinned banana blossom
  • vegetable oil for frying

For the banana blossom marinade:

  • rapeseed oil
  • crushed nori sheet or seaweed sprinkles
  • apple cider vinegar
  • salt

For the batter:

  • plain, all-purpose flour
  • vegan-friendly beer (lager)
  • baking powder
  • onion powder
  • garlic powder
  • paprika powder
  • turmeric powder
  • crushed nori sheet

To serve:

  • oven-baked thick-cut chips
  • peas
  • vegan tartar sauce
  • a dollop of tomato ketchup
  • vegan egg-free mayo

Equipment

  • a container for the marinade
  • a mixing bowl for the batter
  • whisk
  • a tall saucepan suitable for deep-frying, ideally with a lid
  • kitchen towel to drain the fried banana blossom

How to make banana blossom fish

To make this delicious vegan banana blossom fish, there are 3 important elements: the marinade, the batter and the deep frying. 

Banana Blossom Marinade

First, we start off by creating the marinade. To do so, simply combine the rapeseed oil, crushed nori sheet, apple cider vinegar, and salt in a container big enough to hold the banana blossom pieces. Set them into the marinade and ensure all bits are evenly coated, then set them into the fridge to marinate for at least 30 minutes. 

Creating the beer batter

In the meantime, let’s prepare the batter! Place the flour, baking powder, onion powder, garlic powder, paprika powder, turmeric, and crushed nori into a mixing bowl and whisk to combine, then pour in the vegan-friendly beer and stir until you get a smooth and runny batter. 

Once your batter is done, start to gently heat your vegetable oil for frying over low heat. It should reach around 170°C until it’s ready to fry and the trick is to heat it slowly over a low/medium heat to ensure the oil doesn’t get too hot. Make sure your oil’s smoke temperature is above 170°C, so it doesn’t burn in the process. 

Battering and frying

Carefully remove the banana blossoms from the marinade and dunk them into the batter. Gently lift each banana blossom piece and allow for any excess batter to drip off. Place the banana blossom into the hot oil. Fry each banana blossom fish for 4-5 minutes or until golden. It’s best to keep a close eye on your vegan fish, as the frying time can be different depending on the size of each individual banana blossom.

Carefully remove them from the oil with a slotted ladle. Place the banana blossom fish onto a drip tray or a clean kitchen towel to remove any excess oil and prevent it from getting soggy.

Keeping the vegan fish warm and crispy

To keep them warm, I like to place any fried banana blossoms into the oven at 160°C for up to 30 minutes. This way they remain wonderfully crispy and hot at the same time.

Serving banana blossom fish

You can definitely get creative with serving your banana blossom fish, but if you like to keep it more traditional, serve your vegan fish alongside thick-cut chips and enjoy with peas, vegan tartar sauce, tomato ketchup, and vegan mayo.

This recipe is: 

  • 100% vegan
  • super crunchy
  • perfect for a vegan fish and chips
  • extra flaky
  • full of flavour
  • delicious
  • easy to make!
  • egg-free
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Banana Blossom Fish Recipe (Vegan)

  • Author: romylondonuk
  • Prep Time: 60
  • Cook Time: 20
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x
  • Category: Vegan Fish
  • Method: Deep-Fried
  • Cuisine: British
  • Diet: Vegan

Description

Traditional British comfort food made vegan! This Vegan Banana Blossom Fish Recipe is beer-battered and deep-fried – super crunchy on the outside and flaky on the inside, with a delicious vegan seafood flavour.


Ingredients

Scale
  • 2 tins banana blossom, drained
  • 12 litres vegetable oil for frying

For the marinade:

  • 1 tbsp rapeseed oil
  • 1⁄2 nori sheet, crushed
  • 1 tbsp apple cider vinegar
  • 1⁄2 tsp salt

For the batter:

  • 200g plain flour
  • 340 ml vegan-friendly beer (lager)
  • 1/2 tsp baking powder
  • 1 tsp onion powder
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp paprika
  • 1⁄4 tsp turmeric powder
  • 1⁄2 nori sheet crushed

To serve:

  • oven-baked thick-cut chips
  • peas
  • vegan tartar sauce
  • tomato ketchup and vegan mayo

Instructions

  1. Drain the banana blossoms and place them in a bowl alongside the rapeseed oil, crushed nori, apple cider vinegar, and salt. Allow for them to marinate for at least 30 minutes and prepare the batter in the meantime.
  2. Place the flour, baking powder, onion powder, garlic powder, paprika, turmeric, and crushed nori into a mixing bowl and whisk to combine, then pour in the vegan-friendly beer and stir until you get a smooth batter and set aside.
  3. In the meantime, gently heat your oil over low heat until it reaches about 170°C.
  4. Carefully remove the banana blossoms from the marinade and dunk them into the batter. Gently lift to drip off any excess batter and place the banana blossom into the hot oil. Fry each coated banana blossom for 4-5 minutes or until golden and carefully remove them from the oil with a slotted ladle. Place the banana blossom fish onto a drip tray or a clean kitchen towel to remove any excess oil.
  5. To keep them warm, you can place any fried banana blossoms into the oven at 160°C for up to 30 minutes to ensure they remain wonderfully crispy and hot.
  6. Serve the banana blossom fish alongside thick-cut chips and enjoy with peas, vegan tartar sauce, tomato ketchup, and vegan mayo.


Nutrition

  • Serving Size: Per half tin
  • Calories: 533
  • Sugar: 31.5
  • Sodium: 307
  • Fat: 16.3
  • Saturated Fat: 1.5
  • Unsaturated Fat: 14.8
  • Trans Fat: 0
  • Carbohydrates: 92.4
  • Fiber: 6.8
  • Protein: 7.7
  • Cholesterol: 0

Keywords: vegan fish, banana blossom fish, vegan fish and chips, vegan recipes

 

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