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Vegan Fish and Chips

by Edward Daniel
written by Edward Daniel
Soft flaky Banana Blossom encased in Nori encrusted in a citrusy gluten-free beer-batter. Vegan Fish and Chips is British food at its finest.

Soft flaky Banana Blossom encased in sheets of Nori encrusted in a light citrusy gluten-free beer-batter with a side of crispy potato Chips. Vegan Fish and Chips is British food at its finest.

Make this:

  • When you’ve taken a dip at your local pool and feeling famished and only gorging on some Vegan Fish and Chips will quench your appetite
  • When you’ve taken a day trip to the seaside, come home and put under the table coastal drenched inflamed aromas
  • When you’ve got the lads over for a bevvy and it’s half-time and out comes your Vegan Fish and Chips topped with a bit of homemade ketchup and vegan tartar sauce. Effortless
What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Soft flaky Banana Blossom encased in Nori encrusted in a citrusy gluten-free beer-batter. Vegan Fish and Chips is British food at its finest.
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For Fish
  • 225g banana blossom (taken from 400g can – if fresh is unavailable)
  • 4 Nori sheets
  • ½ lemon, juice
  • Batter
  • Dry ingredients
  • 30g maize flour
  • 30g rice flour
  • 50g tapioca flour
  • 1tsp baking soda
  • Pinch of salt
  • Wet ingredients
  • 125ml beer
  • 1tsp lemon juice
  • Oil for deep frying
  • For chips
  • Potatoes
  • Olive oil
  • Pinch of salt

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

 

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