Vegan Fish & Chips (Banana Blossom Fish) // Recipe Test

By Sarah's Vegan Kitchen · 60 min

Ingredients

Instructions

1. Drain the banana blossoms and rinse them well. Use the large, intact pieces and skip the small shredded bits.
2. Optional: marinate the blossoms for a few hours or overnight. Put them in a heatproof container with the dried shiitake and a strip of kombu, cover with boiling water, let steep until cool, then refrigerate. Remove from the marinade and pat dry before frying.
3. Heat 2 inches of frying oil in a heavy pot or skillet to 375°F, using a thermometer. Set a wire rack over a baking tray for the fried pieces.
4. Whisk the flour, baking powder, onion powder, garlic powder, paprika, salt and pepper in a bowl. Set aside about 1/4 cup of this seasoned flour on a plate.
5. Lightly dredge the pat-dried blossoms in the reserved flour.
6. Whisk the cold beer (or 3/4 cup sparkling water) gradually into the main bowl of flour to make a batter.
7. Dip each blossom in the batter, let the excess drip off, and fry a few at a time for 4 to 6 minutes until golden, flipping halfway. Drain on the rack and sprinkle with salt right away.
8. Keep the fried pieces warm in an oven at about 200°F if needed.
9. Make the tartar sauce by stirring together the mayo, pickles, capers, onion, lemon juice and salt and pepper. Cover and chill; ideally make it a day ahead.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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