Recipe—vegan Fish and Chips Using Banana Blossoms

Posted September 3, 2021 by in Lifestyle

One of the most serious dangers to marine wildlife populations is over fishing. When too many fish are plucked from the ocean, the food web becomes unbalanced. Other marine creatures, such as turtles and corals, may suffer as a result. Try this vegan seafood fish-free meal if you are seeking a more sustainable alternative to fish.

This plant-based fish and chips recipe uses marinated banana blossoms instead of fish. The battered banana blossoms have a flaky texture that reminds you of haddock fish. 

What are banana blossoms?

Bananas on trees develop in clusters, with a purple bloom growing at the end of each cluster, known as the banana blossom. Because the petals are mushy and soft, they are ideal for vegan fish.

Like the yellow fruit you know and love, banana blooms are an excellent source of vitamins, particularly vitamins A, C, and E, as well as minerals like magnesium and potassium. Banana blossoms are also high in fibre, which aids digestion and absorption of nutrients.


  • Place banana blossoms on a tiny plate and push them to spread out the layers.
  • In a large mixing bowl, combine the apple cider vinegar, lemon juice, garlic powder, vegetable oil, furikake, and smoked paprika, as well as salt and pepper to taste.
  • Completely submerge the blooms for 1 hour of marinating.
  • In a large mixing basin, combine the flour, baking powder, cornstarch, sea salt, paprika, and celery salt. Slowly pour in the beer until the batter is smooth. Allow for 15-20 minutes of rest.
  • Heat the oil to 350 degrees Fahrenheit in a medium-sized pot. If you do not have a thermometer, drop a large dollop of batter into the oil and wait for it to bubble and rise to the surface, indicating that the oil is hot enough to fry.
  • In a small basin, put 14 cups of flour. Dust the banana flowers with flour and coat them in the beer batter in batches. When you put them in, the temperature of the oil will drop. If the oil begins to bubble faintly, increase the temperature slightly.
  • Cook for 3–4 minutes, or until golden brown.
  • Toss sweet potatoes with salt after frying in the same oil for 7-8 minutes.
  • Combine the vegan mayonnaise, paprika, chopped parsley, lemon juice, pickle relish, salt, and pepper to make the tartar sauce.

Why is Banana Blossom the best fish substitute?

Banana blossoms have a layered, delicate, and fleshy texture when it comes to consistency. It will lightly flake and pull apart when you bite into a cooked bloom, just like a flaky white fish would. Because banana blossoms have a neutral flavour, they can easily pick up other ingredients like kelp powder or nori flakes, which can provide a saline flavour akin to that of fish. When you add it all up, you have a plant-based food dream come true.

The crunchiest vegan fish and chips in town are made with banana blossom fish. The texture of the brined and beer-battered banana blossom is so similar to that of genuine fish that it is unbelievable. Thus, this recipe is salty, fatty, and delicious just because of banana blossoms.

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