Vegan Fish and Chips

Instructions

1. Preheat the oven to gas mark 180 degrees Celsius or if convention oven to 160 degrees Celsius.
2. Make the chips by peeling the potatoes, cutting into strips and placing into boiling filtered water for about 5 minutes. Drain and place into oven proof dish. Drizzle on a couple of tablespoons for olive oil. Season with a pinch of salt. Oven roast the chips for about 45 minutes until golden brown.
3. Drain the banana blossom and pat dry with a tea-towel. Place a nori sheet onto a flat surface and brush the nori with lemon juice. Place a portion of the banana blossom onto the sheet and tightly roll round the blossom. Use the brush as needed. Set to one side to rest.
4. Make the batter by mixing together the dry ingredients in a mixing bowl. Add in the wet ingredients.
5. Place kitchen towel on a plate and set to one side.
6. When the chips are ready and you are ready to serve, ensure that the oil has reached temperature by dropping a bit of the batter with a teaspoon in heated oil in a deep pan. If the batter floats to the surface and starts turning golden the temperature is ready to make the fish.
7. Dunk the blossom into the batter and place into the oil. Use a slotted spoon to turn over. Be careful of any splashing oil. Work quickly. The fish only needs to be heated for 3 or 4 minutes until golden.

For best results, serve immediately