Zacchary Bird
Zacchary Bird
The vegan butcher, the vegan baker and the vegan trouble maker.

BEER BATTERED BANANA BLOSSOMS

Vegan Fish & Chips

Seaweed, white wine and ginger lend ‘fishy’ flavors and the magic of canned banana blossom brings all the texture required to make a plant based version of Fish & Chips! Make sure to whip up a batch of the included Tartar Sauce recipe and you won’t be able to tell the difference. This recipe is republished from Vegan Junk Food, my debut cookbook and you can preorder the whole book right now.

VJF_UP_Fishandchips.jpg



Beer Battered 'Fish' & Tartar Sauce

===========

2 Servings

Ingredients:

Ingredients
2 x 510 g (1 lb 2 oz) tins banana blossoms (in brine, drained)
pinch of sea salt
canola oil, for deep-frying
lemon wedges, to serve

Marinade
2 spring onions (scallions), finely chopped
1–2 nori sheets, finely chopped
2 cm (3/4 in) knob of ginger, minced
2 garlic cloves, minced
80 ml (21/2 fl oz/1/3 cup) vegan white wine

Batter
sea salt and freshly ground black pepper
150 g (51/2 oz/1 cup) self-raising flour
250 ml (81/2 fl oz/1 cup) beer or soda water

Tartar Sauce
230 g (8 oz) dill pickles (gherkins), finely chopped
2 tablespoons finely chopped dill fronds, finely chopped
250 g (9 oz/1 cup) Mayonnaise
2 teaspoons freshly squeezed lemon juice, or to taste
1 teaspoon Dijon or American mustard, or to taste
1 teaspoon caper brine, or to taste

Instructions:


Rinse the banana blossom under running water, squeezing as much brine as possible from the banana blossom, then place in a bowl. Rinse the banana blossom under running water, squeezing as much brine as possible from the banana blossom, then place in a bowl.

Combine the marinade ingredients in a separate bowl, then add to the banana blossom and massage through, separating the pieces as you go. Cover the banana blossom with cold water, then cover in plastic wrap and marinate from 2 to 24 hours in the fridge, tossing occasionally.

Season the flour with salt and pepper, then place it in the freezer with the beer or soda water to get super cold ahead of frying.

Remove the marinated banana blossom from the fridge, scoop out one-quarter and squeeze together. The goal is to wring out the majority of the liquid, but keep just a little moistness and flavor. This action should also bring the blossoms together into a ‘fillet’. Coat in a little of your seasoned flour to create a dry exterior. Repeat with the remaining banana blossom to make four ‘fillets’.

Heat the oil in a large heavy-based saucepan over medium–high heat. Test if the oil is ready by inserting a wooden skewer or the handle of a wooden spoon into the oil; if it begins to bubble quickly then you’re ready to go. Alternatively, use an oil thermometer to ensure the heat is at 180c.

Now it’s time to prepare your batter. Slowly pour the cold beer or soda into the flour, stopping intermittently to fully incorporate the liquid before adding more until the batter just comes together. Use immediately while cold and the beer or water is still bubbly.

Dip each ‘fillet’ into the batter, scooping the batter around it. Slide two battered ‘fillets’ into the oil in a fluid motion and cook for 2–4 minutes or until golden and crisp. Drain on a plate lined with paper towel and repeat with the remaining ‘fillets’.

Serve your banana blossom ‘fish’ with freshly fried chips and lemon wedges. To make the matching tartar sauce, combine the dill pickle and dill in a small bowl. Stir through the mayonnaise until well combined. Gradually add the remaining ingredients, tasting and adjusting the flavor as you go until you reach a balance you are happy with.

You can find the original recipe in Vegan Junk Food: A Down & Dirty Cookbook, now available for preorder below.


Vegan Junk Food: A Down & Dirty Cookbook is my first published cookbook jammed full of jokes, cooking tips and every recipe you could need to transform your kitchen into your favourite fast food places from around the world. It’s a behemoth!

This big, beautiful book is going to look so damn good on your coffee table or, ideally, splattered with food and open on your kitchen bench. I can't wait for you to see the gorgeous photography, read the results of years of cooking junk food for all kinds of people and try ALL OF THESE GLORIOUS RECIPES!

FROM THE BACK: “Vegan food isn’t all steamed tofu, kale chips and mung beans. The greatest plant-based feasts are often dripping in greasy goodness, covered in sauce and heavy on the (vegan) mayo. Vegan Junk Food is proof that skipping animal products doesn’t mean missing out on delicious and calorific eating. This down and dirty cookbook is surely the future of vegan food.”