Banana Blossom Fish
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 flavor.
Equipment
- 1 sieve
- 2 mixing bowls
- 1 large pot with a lid for deep frying or a deep fryer
Ingredients
- 2 tins banana blossom (2 x 400g, 2 x 7 oz) drained
- 1-2 litres vegetable oil for deep frying
For the marinade:
- 1 tablespoon canola oil rapeseed oil
- ½ nori sheet crushed
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
For the batter:
- 1.5 cups all purpose flour (200 g) plain flour
- 1.5 cups vegan-friendly beer (350 ml) lager
- ½ teaspoon baking powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika powder
- ¼ teaspoon turmeric powder for color
- ½ nori sheet crushed
To serve:
- thick-cut chips
- peas
- vegan tartar sauce
- tomato ketchup & vegan mayo
Instructions
- Drain the banana blossoms and place them in a bowl alongside the canola 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.
- 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.
- In the meantime, gently heat your oil over low heat until it reaches 350°F (170°C). Make sure to do this slowly as the temperature continues to rise too quickly if you turn the heat on high.
- 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.
- To keep them warm, you can place any fried banana blossoms into the oven at 325°F (160°C) for up to 30 minutes to ensure they remain wonderfully crispy and hot.
- Serve the banana blossom fish alongside thick-cut chips and enjoy with peas, vegan tartar sauce, tomato ketchup, and vegan mayo.