Friends, I am delighted to bring you this post. Vegan fish & chips made with an epic new product called Banana Blossoms!
Unlike many other vegan recipes that wrap a slice of tofu in seaweed and call it a day, this vegan fish & chips recipe has a flaky, uber-realistic texture.
I also spent a lot of time researching and testing the absolute best frying methods to ensure this vegan fish & chips is perfectly golden and crisp.
It’s soooooooo delicious!
This is another recipe brought to you by my dear friends at Nature’s Charm! I have loved working with them on my last few recipes, like the Vegan Butterscotch Bourbon Bread Pudding and the Jackfruit Carbonara I posted last week!
I don’t do a lot of sponsored posts, but I am so pleased to be working with this company! I love all of their products I’ve tried and they are even helping me test recipes for my upcoming cookbook- How cool is that?
Back to this vegan fish & chips- the banana blossoms look and taste so much like fish filets- it’s crazy! Definitely worth trying, especially if you’ve got a craving for vegan British pub food!
The easiest way to find the banana blossoms is probably ordering through Amazon since it’s such a new product. I buy my kelp powder from the bulk spice bin of my local health food store, but you can also find it online or at an Asian market.
You could also pulverize a few sheets of seaweed snacks if that’s easier for you!
If you’re looking to win over friends and family to the dark side (aka trying to get them to go vegan)- this is the perfect recipe to try! If you give it a whirl, please be sure to rate it in the comments so I know how yours turned out!
Don’t forget to snap a pic of your epic vegan fish & chips for Instagram with the hashtag #carrotsandflowers! I just love seeing your creations. It always makes my day!
To save this vegan fish & chips recipe for later, Pin the photo below!
- 1 (18oz, 510 g) can Nature's Charm Banana Blossoms
- frozen french fries
- Oil for frying
- 2 cups (470 ml) water
- 1 tbsp (7 g) kelp powder
- 1 tbsp (15 ml) lemon juice
- 1 tsp (1 g) chopped dill
- 1 cup(120 g) flour (chilled)
- 1 tsp (4 g) celery salt
- 1 tsp (2 g) paprika
- ¾ tsp baking powder
- ¼ tsp pepper
- Pinch garlic powder
- 1 cup (236 ml) ice cold IPA or other beer
- Vegan Tartar Sauce:
- ¼ cup (58 g) vegan mayo
- 1 tbsp (10 g) minced cornichons (small pickles)
- 2 tsp (20 g) caper, roughly chopped
- 1 tsp (5 ml) white vinegar
- ½ tsp dijon
- 1 tsp (2 g) fresh dill, chopped
- Pinch salt and pepper
- Drain the banana blossoms then shape them into filets. Wrap the blossoms in clean kitchen towels and squeeze out all of the brine.
- Whisk together the marinade ingredients in a mixing bowl. Submerge the banana blossoms in marinade. Cover and place in the freezer for 1 hour.
- Wait 40 minutes. Place the beer and flour in the freezer for ten minutes to chill. This will help the filets stay extra crispy when frying. Once it's chilled, mix the flour with the rest of the batter ingredients except for the beer. Slowly add the beer to the flour mixture while stirring. Cover and place the batter in the freezer for ten minutes so it is extra cold.
- Bake the fries according to package instructions. Make the sauce. Cover and place in the fridge. Add the flour to a plate.
- Heat the oil in a large deep skillet to 365F. Meanwhile, take the banana blossoms out of the freezer and drain. Gently wrap the blossoms in a clean kitchen towel and squeeze all of the water out. Press the leaves together tightly to form a filet shape, then coat them in the flour, getting in all the crevices. Dunk them in a thick coating of batter then fry them in the hot oil until golden brown and crisp, about 4 minutes. Flip halfway.
- Fry the banana blossoms in two batches to avoid overcrowding the pan. If the temperature of the oil drops, the filets will become greasy. I recommend heating the oil back up between batches so the second batch is perfectly crisp.
To test if the oil is hot, add a bit of salt. When it sizzles, it's ready!