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Vegan Fish & Chips

May 7, 2018 By Carrots and Flowers

Perfectly golden and crisp Vegan Fish & Chips made with banana blossoms for the perfect texture. Vegan comfort food at it's finest! Perfect recipe for dinner or date night!

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!

Perfectly golden and crisp Vegan Fish & Chips made with banana blossoms for the perfect texture. Vegan comfort food at it's finest! Perfect recipe for dinner or date night!

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?

Perfectly golden and crisp Vegan Fish & Chips made with banana blossoms for the perfect texture. Vegan comfort food at it's finest! Perfect recipe for dinner or date night!

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!

Perfectly golden and crisp Vegan Fish & Chips made with banana blossoms for the perfect texture. Vegan comfort food at it's finest! Perfect recipe for dinner or date night!

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!

Perfectly golden and crisp Vegan Fish & Chips made with banana blossoms for the perfect texture. Vegan comfort food at it's finest! Perfect recipe for dinner or date night!

Vegan Fish & Chips
 
Save Print
Prep time
1 hour
Cook time
15 mins
Total time
1 hour 15 mins
 
Perfectly golden and crisp Vegan Fish & Chips and homemade remoulade, made with banana blossoms for a spot-on texture. The best vegan comfort food!
Author: Carrots and Flowers
Recipe type: Main Course
Cuisine: Vegan, British, Pub Food
Serves: Serves 2-3
Ingredients
  • 1 (18oz, 510 g) can Nature's Charm Banana Blossoms
  • frozen french fries
  • Oil for frying

  • Marinade:
  • 2 cups (470 ml) water
  • 1 tbsp (7 g) kelp powder
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (1 g) chopped dill

  • Batter:
  • 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
Instructions
  1. Drain the banana blossoms then shape them into filets. Wrap the blossoms in clean kitchen towels and squeeze out all of the brine.
  2. Whisk together the marinade ingredients in a mixing bowl. Submerge the banana blossoms in marinade. Cover and place in the freezer for 1 hour.
  3. 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.
  4. Bake the fries according to package instructions. Make the sauce. Cover and place in the fridge. Add the flour to a plate.
  5. 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.
  6. 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.
Notes
The amount of oil needed depends on the size of the pan you're using. I recommend having at least 3 cups and filling the oil to minimum 1" (2.5 cm) in the pan.

To test if the oil is hot, add a bit of salt. When it sizzles, it's ready!
3.5.3226

 

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Tagged With: banana blossoms, british food, I can't believe it's vegan, Main Course, nature's charm, pub food

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Comments

  1. Linsey says

    May 8, 2018 at 11:41 am

    Oh my goodness, I saw a video on YT just the other day about vegan fish and chips and I am so very excited! Of all the things I’m surprised not to miss as a vegan, fish and chips is one that I cannot shake. I will be making these for sure, and soon! I’ll let you know how I fare. Thank you for this recipe!!

    Reply
  2. Scott says

    May 9, 2018 at 8:16 pm

    I think I’ll try these in an air fryer to eliminate the oil.

    Reply
  3. tamela says

    May 11, 2018 at 5:01 am

    what are banana blossoms. are they artichokes?

    Reply
    • Cal says

      May 12, 2018 at 8:29 pm

      That’s what I thought so I looked it up:

      “Common in South-East Asian cuisine, banana blossoms (aka banana flower or banana heart) are tear-shaped maroon or purplish flowers hanging at the end of banana clusters. They can be eaten raw or cooked and are used primarily in salads, curries or soups”

      From the Veganmiam website

      Reply
  4. April says

    May 16, 2018 at 4:52 pm

    Oh I must find the Banana Blossoms immediately! I’ve been craving fish ‘n chips of late but have only Gardein fish and I find the texture wrong but the taste not bad. This looks so much better. This is the first time I have found or even heard of your blog. I will definitely be following you, not trolling but following… LOL

    Reply
  5. Brunella says

    May 20, 2018 at 6:33 pm

    Ciao! Behold is a good offer for you. http://bit.ly/2I691GR

    Reply
  6. Carol Greenwood says

    June 26, 2018 at 2:10 pm

    I am gluten free. Will using GF flour make a difference?

    Reply
  7. loutrina t staley says

    June 28, 2018 at 5:41 pm

    Is there a replacement for the beer. Making it now

    Reply
    • Liiy says

      December 26, 2018 at 3:34 am

      another recipe call for sparkling water

      Reply
  8. Nikki says

    July 1, 2018 at 5:35 pm

    could you make this in an air fryer or convection oven instead? If so, what would the adjustment be? TY

    Reply
    • Carrots and Flowers says

      August 18, 2018 at 6:35 pm

      Hi Nikki,

      I’ve never used an air fryer before so I can’t speculate. I’d love to hear how it goes if you decide to give it a whirl!

      Reply
      • Kenna says

        December 24, 2019 at 8:48 pm

        I made them in a convection oven, which isn’t exactly an air fryer. But it was terrible. The blossoms never softened and the batter didn’t really get crispy. Maybe my blossoms were too thick? I tried cooking them at a higher temperature for a short time and a lower temperature for a longer time. No dice. I gave up and fried them in oil and it was better buy they still didn’t really soften. I was really hoping for some melty-soft fishy texture but it was tough and a bit stringy. The flavor was great though.

        Reply
  9. Robin Chaloune says

    August 25, 2018 at 9:57 pm

    I have freah banana flowers how do i use rhem in rhis recipe?

    Reply
    • Lorri Lynn says

      October 2, 2018 at 3:56 pm

      My local Asian Market sells fresh banana blossoms. How do I prepare the fresh blossom for this recipe?

      Reply
      • Carrots and Flowers says

        October 15, 2018 at 9:28 pm

        Hi Lorri!

        I’ve never used fresh banana blossoms before but I did find a helpful link for you! Please note, the part of the banana blossoms used in this recipes is the heart. Hope this helps!

        https://veganmiam.com/how-to/how-to-prepare-banana-blossom

        Megan

        Reply
  10. Sarah martin says

    November 20, 2018 at 1:30 pm

    It states put fillets in the freezer for a hour?.wouldnt this would turn the whole thing into a ice block .or did you mean fridge?

    Reply
    • Carrots and Flowers says

      November 21, 2018 at 12:03 am

      Hi Sarah,

      The water won’t freeze, but the filets will stay icy cold! The colder the item is that you’re frying, the faster the water is expelled into the hot oil, which makes for the crispiest crust. I found this method to be the best. Hope you enjoy!

      Reply
      • Sarah says

        November 22, 2018 at 12:06 am

        Thanx 😉 gonna try this tonight

        Reply
  11. Sarah says

    November 22, 2018 at 12:05 am

    Would Soda water work for batter?as I don’t drink
    Alcohol and don’t own or buy any too expensive.

    Reply
  12. Soo Palmer says

    December 3, 2018 at 8:34 am

    I would so love to try this – but am allergic to bananas so I am worried that the blossom will have the same effects ? Anyone got any ideas on this ??

    Reply
    • Carrots and Flowers says

      December 14, 2018 at 6:18 pm

      Hi Soo,
      I would check with your doctor! I think it’s safe to assume the blossoms will have the same effect otherwise. Can you have artichoke hearts? The flavor and shape will be different but I think it will still be delicious!

      Reply
  13. Lily says

    December 26, 2018 at 3:41 am

    have you tried baking the “fish”. I want to cut down on the oil. I tried it for the first time, and used coconut oil. it was delicious. Can I freeze the leftover, made two batch. and PS. i look for the can without preservative, just blossom, water and salt. thanks

    Reply
  14. Hollie Thornett says

    January 16, 2019 at 4:25 pm

    I’m slightly confused. Should there be two separate lots of flour? One for the batter and one for putting the fillets in before coating in the batter?

    Reply
    • Christine says

      February 15, 2019 at 1:46 am

      No you not confused. I would say there should be two lots of flour – one for the batter and then a separate flat dish with flour to coat the blossoms in. The dry flour helps the batter stick

      Reply
  15. Tris says

    September 6, 2019 at 1:22 am

    Where is the flour for the plate in the list? Is it just plain flour or seasonings in it as well?

    Reply
  16. Nina says

    December 30, 2020 at 6:33 pm

    I made these today for dinner and followed the recipe exactly. We ended up having only chips because the filets tasted of absolutely nothing. The batter had a nice crunchy texture though. I’m sad to say this was a waste of time and ingredients.

    Reply

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Hi, I'm Megan aka Carrots & Flowers. I make delicious plant-based recipes for people who love to eat and want to feel good about it! I especially love vegan cheese, 30-minute meals, and kid-friendly options.

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