Recipe ‘Fish’ & Chips
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Banana blossom is your meaty texture here, with seaweed, white wine, and ginger lending the briney flavours. Prepare for the same experience as a traditional fish and chips, but without the mercury and microplastics! What could be better?
You will need
Serves 2
- 2 x 510g tins banana blossom in brine, drained
- Frozen chips, cooked, to serve
- Lemon wedges, to serve
- Neutral oil (vegetable, canola) for deep frying
Marinade
- 2 spring onions, finely chopped
- 1-2 nori sheets, finely chopped
- 2cm knob of ginger, minced
- 2 garlic cloves, minced
- 80ml (1/3 cup) vegan white wine
Batter
- 1 cup self-raising flour
- Sea salt and black pepper
- 250ml (1 cup) beer or soda water
Tartare Sauce
- 230g dill pickles (gherkins), finely chopped
- 2 tablespoons finely chopped dill fronds
- 1 cup vegan 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
Recipe: Zacchary Bird
Directions
Step 1
Rinse the banana blossom under running water, squeezing out as much brine as possible, then place in a bowl.
Step 2
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 for 2–24 hours in the fridge, tossing occasionally.
Step 3
To prepare the batter, 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.
Step 4
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 moisture and flavour. This action should also bring the blossoms together into a ‘fillet’. Coat in a little of your cold seasoned flour to create a dry exterior. Repeat with the remaining banana blossom to make four ‘fillets’.
Step 5
Heat the canola 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.
Step 6
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.
Step 7
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, until golden and crisp. Drain on a plate lined with paper towel and repeat with the remaining ‘fillets’.
Step 8
To make the tartare 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 flavour as you go until you reach a balance you are happy with.
Serve your banana blossom ‘fish’ with freshly fried chips, tartare sauce and lemon wedges.
Recipe: Zacchary Bird
