Vish & Chips (vegan fish & chips)
Have you ever heard of banana blossom as a substitute to fish? Fish & chips had always been my favourite pub dish, so as soon as I heard about that recipe I have decided to make my own.
Cans of banana blossom have become super easy to find at all specialised vegan stores.
Ingredients
Directions
Step 1
Place the flour and the beer in the freezer for approx. 10mn.
Meanwhile, drain the banana blossoms and press to shape them into filets. Using a kitchen towel squeeze out all the brine.
Step 2
Blend a seaweed sheet into powder (I’m using a coffee grinder) and mix with the water, lemon juice and dill. Soak in the banana blossoms, cover and place in the freezer for 1 hour.
Step 3
Take the flour and the beer out of the freezer and get started with the batter: in a bowl, mix the flour with the celery salt, paprika, baking powder and garlic, then slowly add beer. Place in the freezer for 30mn.
Step 4
Heat the oil in a large pan. Meanwhile, drain the banana blossom to squeeze out the marinade.
Step 5
Coat into flour, cover 1 side with seaweed, then coat with batter, and fry until crispy (about 5 minutes).
Step 6
Serve with spicy potato wedges, my tartare sauce and minty mushy peas!
