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A vegan rendition of the infamous British cuisine known as fish and chips. Using banana blossom in place of fish, encased in a crispy gluten free batter served with chunky chips.
Whether you are a vegan or simply on the hunt for a pseudo fish replica then this recipe is just for you.
Before I delve into the details of what you need to make this recipe right the first time. I will put this disclaimer out there, this recipe does require SHALLOW FRYING.
Those of you that know my style of cooking will know that I'm not a huge fan of deep fat frying.
However, the only way that I can successfully cook this fish is to fry it in a bit more oil then I would normally use.
I tried a million times to air fry the "fish" but it just didn't work out for me so I want you to be aware of this cooking method before hand.
Also, this recipe is strictly a CHEAT MEAL not CHEAT DAY, meaning it's not something I would recommend you eat on a daily basis nor should you compromise your eating habits after having this meal.
Why because shallow and deep frying isn't the best cooking method to use.
This recipe is an exception to my usual cooking style, but as mentioned before this recipe may not be for you so scroll on and read to decide for yourself.
If it's not for you, that's okay because if I will update the cooking method to being oil free/healthier in the future if possible.
What is banana blossom?
Also known as banana heart, is the purple skinned flower that is fleshy in texture and is shaped like a tear.
Banana blossom grows at the end of a banana fruit cluster and is used a lot in south east Asian cooking.
It is eaten raw or cooked and is used because of its flaky, chunky texture which makes a great fish substitute.
What does it taste like?
Just like Jackfruit, banana blossom is pretty much tasteless. It tastes like what to want it to be, in other words you have to tailor it to suit.
While banana blossom doesn't taste completely like fish, it's flaky texture gives off the illusion plus using condiments like nori sheets, lemon and seaweed help yield more flavour.
Who is the recipe for
- Vegans looking for a seafood alternative to fish
- People who are curious to know what banana blossom tastes like
- Someone with great eating habits, is disciplined and is looking to reward themselves with a cheat/treat meal.
- Anyone who wants a homemade vegan version of fish and chips
Who is this recipe NOT for
- People who want to incorporate this on a daily basis
- People who are conscious of shallow frying/using excess oil
- Anyone who wants to loose weight.
Now that I have put that disclaimer out there let's talk about making this recipe. If you are going to make this recipe, you might as well make it using the right type of oil.
The benefits of a cheat meal
When I first made this recipe I was very fixated with all the reasons why I shouldn't be promoting it.
Rather than focus on the negative, I decided to put a positive spin on things.
Let's face it, the vast majority of people have at least one food that they love to indulge in. Even the most cleanest, leanest eating person has something that is their vice.
While I do agree that cheat meals can derail you from your goal(s).
Contrary to popular belief cheat meals are actually good for us. From a mental aspect, cheat meals give us a great mental break.
Think about a time where you may have been craving a specific food and think about how mentally exhausting that can be.
By indulging in a cheat meal this will help to ease that craving and you can also relax a bit more and stop thinking about that naughty treat.
Another good thing about cheat meals is that they help to motivate us. They act as a great incentive when working towards our health related goals.
Reach your target and treat yourself to some vegan fish and chips.
The steps
- Place the banana blossom in a medium bowl (I used a pyrex dish)
- Pour the marinade onto the banana blossom then tilt the bowl to the side and use a spoon to baste the banana blossom to help distribute the marinate.
- Peel the potatoes and cut the potatoes into thick rectangular strips trimming off any rounded edges.
- Drop the chips into a pan of salted water with vinegar and bring to the boil.
- Use a colander to carefully drain off the water, then rinse the chips to stop them cooking any further.
- Meanwhile, pour the 80ml of coconut oil onto the roasting tray (you may need two trays) and heat up by placing the chip pan in the oven until it starts to bubble.
- Place the chips in a large zip lock/re-sealable bag (you may need to divide the chips and the flour) and pour the 3 teaspoon of gluten free flour, starch and baking powder in the bag, seal and shake to evenly coat the chips in the flour.
- Carefully remove the pan from the oven then lay the chips out on a baking tray and turning them so they are saturated evenly with oil.
- Bake the chip for 25-30 minutes (turning them a few times during the baking process).
- For the batter, mix together the ingredients that are listed for the batter and mix
- Meanwhile pour enough oil to cover the bottom of a small frying pan by a few inches on medium heat.
- While the oil is heating up, grab a cut nori sheet and place on top of the banana blossom (the side with that is curved).
- Dip the rice paper in a large bowl of warm water and saturate until it is very soft.
- Place the banana blossom with the nori sheet on top of it the top of the rice paper so it is about 3 inches away from the edge, fold the few inches of rice paper on top of the nor sheet then tuck the sides in and continue to roll until you form a neat spring roll.
- Dip the rolled banana blossom into the banana blossom and roll it into the batter to coat.
- Carefully place the banana blossom into the pan (be careful that the oil doesn't spit).
- Fry a few minutes per side (use a spoon to baste the uncook side with oil) until, turning so each side is golden and crispy
Frequently asked questions
What oil is best of shallow frying?
For a recipe such as this one you will want to use oil with a high smoke point. Therefore, avocado, olive and coconut oil are suitable for this method.
Where can I buy banana blossom
In the UK banana blossom is available via Amazon, also in terms of supermarkets, Asda sell it too and so does Holland and Barrett.
My banana blossom is falling apart, is this normal?
Yes, some brands of banana blossom are comprised of small pieces and not whole. You can still use it but you will need to pile the pieces onto the rice paper then place the nori sheet on top.
Do you have to use the nori sheet and rice paper?
YES! Especially if you end up with a can of banana blossom that is nothing but small pieces, you won't be able to replicate what is pictured and be disappointed.
The easiest place to buy both items is on Amazon.
Can the chips be cooked in the air fryer?
Yes, but you will need to keep turning the chips and coat them with the oil that is listed.
I found it much easier to cook them in the oven even though I use my air fryer for sooo many recipes.
200C/400F @ approximately 10-12 minutes or until they are slightly brown
What dipping sauce can you use?
Try Scotch Bonnet Hot Sauce, Mango Pineapple Sauce or my Vegan Mayonnaise recipe.
Notes and tips
- Eat the fish and chips immediately as it will be more crispy and tasty. I don't recommend re-heating as this will change the texture.
- 1 can of banana blossom should make roughly 4-5 fish fillets
- For best results, I recommend using the rice paper and nori sheets to form the fillets.
- I used Maris Piper potatoes as opposed to sweet potatoes to make the recipe a bit more authentic.
- Marinate the banana blossom overnight, this will make it so much more tastier then making it straight away.
- You will want a good quality seafood seasoning like old bay or use my Seafood Seasoning
- For shallow frying, I recommend using a small frying pan and cook the fish one at a time, this will avoid deep frying and gives the illusion that you are using a lot of oil when you aren't.
- I managed to cook the fish using 1 cup of oil, following the above method. You will want to add enough oil to cover up to half of the fish so the inside is cooked and no raw batter if left behind.
More vegan recipes
- Vegan Paella
- Zucchini Fries
- Pineapple Fried Rice
- Turmeric Fried Rice
- Broad Beans Curry
**Don't forget to comment below and star rate if you have tried my recipes. Let's be friendsand engage on Facebook and InstagramI also like to pin on Pinterest, where you can find more amazing recipes.**
Vegan Fish and Chips Recipe (Gluten Free)
A vegan rendition of the infamous British cuisine known as fish and chips. Using banana blossom in place of fish, encased in a crispy gluten free batter served with chunky chips.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: British
Prep Time: 35 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 4 people
Calories: 541kcal
Author: Charla
Ingredients
Fish marinade
- 1 can Banana Blossom in brine drained
- 2 tablespoon lemon juice
- 1 teaspoon garlic
- 1 tablespoon seaweed seasoning mix
- 1 tablespoon old bay seasoning
- 1 teaspoon pink salt
- ½ cup water
To make the batter
- 160 g gluten free flour 1 cup
- 2 teaspoon baking powder
- 1 teaspoon turmeric
- 1 tablespoon lemon juice
- 1 tablespoon old bay seasoning
- ¾ cup spring water
- nori sheets
- rice paper
- coconut oil for frying
To make the chips
- 1 kg potato
- 1 tablespoon vinegar
- 80 ml oil ⅓ cup
- 3 teaspoon gluten free flour
- 3 teaspoon tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon pink salt
Instructions
To soak the fish
Place the banana blossom in medium bowl (I used a pyrex dish)
Place all of the listed ingredients for "marinating the fish" into a small bowl
Pour the marinade onto the banana blossom then tilt the bowl to the side and use a spoon to baste the banana blossom to help distribute the marinate.
Cover the bowl with saran (cling film), refrigerate, leave to marinade overnight.
To oven roast the chips
Preheat the oven on 220c/gas mark 7/425f.
Peel the potatoes and cut the potatoes into thick rectangular strips trimming off any rounded edges.
Drop the chips into a pan of salted water with vinegar and bring to the boil.
Simmer for 6-8 minutes until the potatoes are partly cooked and tender (prick them with a fork.
Use a colander to carefully drain off the water, then rinse the chips to stop them cooking any further.
Leave until completely cool and use kitchen towel to blot them dry.
Meanwhile, pour the 80ml of coconut oil onto the roasting tray (you may need two trays) and heat up by placing the chip pan in the oven until it starts to bubble.
Place the chips in a large zip lock/re-sealable bag (you may need to divide the chips and the flour) and pour the 3 teaspoon of gluten free flour, starch and baking powder in the bag, seal and shake to evenly coat the chips in the flour.
Carefully remove the pan from the oven then lay the chips out on a baking tray and turning them so they are saturated evenly with oil.
Bake the chip for 25-30 minutes (turning them a few times during the baking process).
For the fish batter and frying
For the batter, mix together the ingredients that are listed for the batter and mix
Meanwhile pour enough coconut oil to cover the bottom of a small frying pan by a few inches on medium heat.
While the oil is heating up, grab a cut nori sheet and place on top of the banana blossom (the side with that is curved)
Dip the rice paper in a large bowl of warm water and saturate until it is very soft.
Place the banana blossom with the nori sheet on top of it the top of the rice paper so it is about 3 inches away from the edge, fold the few inches of rice paper on top of the nor sheet then tuck the sides in and continue to roll until you form a neat spring roll.
Dip the rolled banana blossom into the banana blossom and roll it into the batter to coat
Carefully place the banana blossom into the pan (be careful that the oil doesn't spit)
Fry a few minutes per side (use a spoon to baste the uncooked side with oil) until, turning so each side is golden and crispy
Repeat the above steps with the rest of the banana blossom
Notes
- Eat the fish and chips immediately as it will be more crispy and tasty. I don't recommend re-heating as this will change the texture.
- 1 can of banana blossom should make roughly 4-5 fish fillets
- For best results, I recommend using the rice paper and nori sheets to form the fillets.
- I used Maris Piper potatoes as opposed to sweet potatoes to make the recipe a bit more authentic.
- Marinate the banana blossom overnight, this will make it so much more tastier then making it straight away.
- You will want a good quality seafood seasoning like old bay or use my Seafood Seasoning
- For shallow frying, I recommend using a small frying pan and cook the fish one at a time, this will avoid deep frying and gives the illusion that you are using a lot of oil when you aren't.
- I managed to cook the fish using 1 cup of oil, following the above method. You will want to add enough oil to cover up to half of the fish so the inside is cooked and no raw batter if left behind.
Nutrition
Calories: 541kcal | Carbohydrates: 80g | Protein: 10g | Fat: 21g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1501mg | Potassium: 1140mg | Fiber: 7g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 54mg | Calcium: 240mg | Iron: 5mg
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