This Vegan Fish made with Banana Blossoms is life-changing – especially if you thought that you would never eat anything tastes like fish n chips again! The soft and flaky texture of the banana flowers is perfect as the base!
PREP TIME10 mins
COOK TIME10 mins
TOTAL TIME20 mins
1 can banana blossoms in brine – BASIK.
- frying oil
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon dill
- 1 1/2 tablespoons crushed nori
- 1 cup flour
- 1/2 teaspoon salt
- 1 pinch turmeric
- 1 tablespoon pickle juice
- 1 tablespoon caper brine (or sub with more pickle juice)
- 2 teaspoons lemon juice
- 1/2 cup sparkling water
- Rinse and drain the banana blossoms.
- In separate bowls, combine the ingredients for the flour mixture and whisk together the ingredients for the batter.
- In a pot or wok, heat the frying oil. You’ll want enough so that the battered banana blossoms can swim in the oil but make sure you leave enough space in the pot/wok so that it doesn’t spill over.
- Coat the banana blossoms in the flour mixture. Then dip them in the batter. Carefully lower them in the oil. Let them fry for about 4-5 minutes until golden brown, flipping them once.
- Transfer the fried banana blossoms onto a kitchen paper to remove excess oil. Serve with tartar sauce, fries, and mashed peas, for example. Add fresh dill on top and squeeze with lemon juice.
*With how many vegan fish pieces you will end up, depends on how many banana blossoms are in the can. I’ve had 4 large ones, 2 smaller ones, and then used parts of the banana blossoms that fell off during the process to make 2 additional pieces.
- The vegan fish will taste a lot fishier if you add dill and lemon juice on top, and when it’s served with typical sides for fish e.g. tartar sauce, potatoes, or mashed peas.
- You can re-use the frying oil. Let it cool off completely, then pour it through a strainer to remove small bits and crumbs. Fill it in a bottle and store it at room temperature. You can use it for approx. 3 times!