Ingredients
Serves: 2
VEGAN FISH
Batter
Chips
To serve
Method
- Preheat the oven to 160°C, fan forced (or 180°C, conventional).
- Make the chips first. Place the cut potato chips into a saucepan of boiling water and cook for about 5 minutes. Then drain and place into an ovenproof dish. Drizzle with the olive oil and season to taste. Roast the chips in the oven for about 45 minutes until golden-brown.
- Meanwhile, prepare the vegan fish. Drain the banana blossom and pat dry with a clean tea towel or paper towel. Place 1 of the nori sheets onto a flat surface and brush with a little lemon juice. Place a piece of banana blossom onto the sheet and tightly roll to encase it. Repeat until you use all the banana blossom and nori sheets, brushing with lemon juice as needed. Set aside.
- To make the batter, mix together the flours, bicarb soda, and salt in a large bowl. Add the beer and lemon juice, then whisk to combine.
Heat enough oil in a deep frying pan to cover the pieces of vegan fish. Place paper towel on a plate and set aside to drain the battered fish once cooked. To test the oil has reached temperature, place 1 tsp of the batter into the heated oil. If the batter floats to the surface and starts turning golden, the oil is hot enough for frying. - Dunk the nori-rolled banana blossoms into the batter one at a time to coat, then gently place into the oil. Use a slotted spoon to turn over each piece so it cooks evenly. Be careful of any oil spats. Work quickly; the vegan fish only needs to cook for 3–4 minutes until golden.
- When each one is ready, place onto the prepared paper towel to soak up any excess oil.
- For the best results, serve immediately with chips and a squeeze of fresh lemon. Include a side of tartare sauce and serve of lightly mashed peas for the perfect fish and chip dinner.
TIP: You can make your own delicious vegan tartare sauce using horseradish on a cashew base, blended with wholesome and tasty ingredients for that perfect kick. You can find my go-to recipe here.
