Food & Drinks

Recipe with banana blossom meat substitute: vegan fish and chips | Culinary

Required:

50 g Banana blossom (about 2 cans of 400 g, drained)

Marinade:

450 ml of water

2 tablespoons (about 8 g)

Kombu (small flakes)

1 tablespoon of lemon juice

1 teaspoon of sea salt

Beer batter

100 g flour (chill in the freezer 15 minutes before use)

100 g cornflour

1 teaspoon of celery salt

1 teaspoon smoked paprika (sweet, not hot)

2 teaspoons of baking powder

garlic powder

150 ml IPA (or other dark beer)

ice cold 150ml sparkling water (replace all sparkling water with beer if you want this recipe to be alcohol-free)

Nori sheets

1 liter of sunflower oil (enough for frying)

* Note: instead of kombu you can also use 2 sheets of finely chopped nori.

Preparation:

Drain the brine from the banana blossoms. Place them on a plate and press lightly with your hands to lightly spread the layers of the blossom. Set aside.

Beat the marinade ingredients in a mixing bowl. Add the banana blossoms, cover and refrigerate for at least 2 hours (or overnight for best results).

Combine the dry ingredients for the batter in a mixing bowl and slowly beat in the beer and water. Mix until the batter is smooth and thick.

Cover and place the batter in the freezer for ten minutes so that it is extra cold. This keeps the fillets extra crispy during frying.

Pour the sunflower oil into a large saucepan or frying pan (if using a saucepan, only fill the pan half way to prevent it from overflowing when you put in the fillets). Heat the oil to 180˚c.

Add some flour to a plate so you can cover the banana blossom fillets. Remove the banana blossoms from the refrigerator and drain.

Gently wrap the blossoms in a clean kitchen towel and squeeze out the marinade. Press the banana blossoms firmly together to form a fillet shape, then cover with flour.

Using scissors, cut the nori sheet into pieces the same size as the fillets. Put the nori on top of the fillet (it looks like the skin of a fish), squeeze some lemon juice over it.

Dip the fillets in the batter, making sure the fillet is completely covered and thickly coated. Then fry them in the hot oil until golden and crispy (about 3 – 4 minutes).

Turn them over halfway, remove with a slotted spoon and place on a wire rack or kitchen paper. Season immediately with sea salt. Do not overfill the pan. When the temperature of the oil drops, the fillets become greasy. Heat the oil again between batches, then the second batch will be perfectly crisp.

Serving tip:

Serve the vegan fish and chips with thick-skinned fries, mashed peas, a slice of lemon and some vegan tartar sauce.

* Note: instead of kombu you can also use 2 sheets of finely chopped nori.

For the: vegan tartar sauce:

– 120 g vegan mayonnaise

– 2 tablespoons of chopped pickled cucumber

– 4 tablespoons capers (roughly chopped)

– 2 tsp white wine vinegar

– 1 tsp Dijon mustard

– 2 tsp dill (fresh, chopped)

– Pinch of salt and pepper

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