If you're craving a delicious and satisfying vegan twist on the classic British fish and chips, then you're in for a treat. This recipe delivers crispy, golden, and flaky "fish" made from banana blossom—an incredible plant-based alternative that mimics the texture and taste of traditional fish. Pair it with crispy homemade chips, tangy tartar sauce, and a squeeze of lemon for the ultimate comfort food experience.

The beauty of vegan fish and chips is that you don’t need to rely on tofu, aubergine, or jackfruit to create a satisfying alternative. Instead, this recipe uses banana blossom, an ingredient that has recently gained popularity for its remarkable ability to mimic the texture of flaky fish. Originating from Southeast Asia, banana blossom is a tear-shaped flower that grows at the end of a banana fruit cluster. It’s a versatile, neutral-flavoured ingredient that readily absorbs the flavours it's cooked with—making it a perfect candidate for transforming into a vegan "fish" that is tender, flaky, and full of flavour.

What is Banana Blossom?

Banana blossom is not something you’ll find in many traditional Western kitchens, but it’s an incredible ingredient. Often used in Southeast Asian cuisine, banana blossom has a subtle, neutral flavour, making it an ideal base for vegan seafood dishes. The texture is flaky and meaty, which allows it to easily soak up marinades and seasonings, resulting in a satisfying and convincing fish substitute.

While banana blossom doesn’t taste like banana (despite the name), it is incredibly versatile. In this recipe, we marinate the banana blossom to give it a rich, savoury flavour that’s reminiscent of fish. The longer you marinate it, the more it will take on the flavours of the marinade, so for the best results, aim to marinate it for at least 24 hours.

Where Can You Find Banana Blossom?

Banana blossom is becoming more widely available, especially in supermarkets that carry international or Asian foods. You can typically find it in tins, and most varieties will contain only banana blossom, water, and salt. When selecting banana blossom, look for simple ingredients without any additives, as this will give you more control over the flavour of your dish.

I’ve found banana blossom in many major UK supermarkets such as Tesco, Waitrose, and Budgens, as well as in most Asian supermarkets. Once you have it, you’re ready to make the most delicious, vegan-friendly fish and chips ever!

Vegan Fish and Chips Recipe: Ingredients and Instructions

Ingredients:

For the Marinade:

• 2 x 510g tins of banana blossom
• 20ml white wine
• 60ml tamari (or soy sauce)
• 60ml olive oil
• 2 cloves garlic, smashed

For the Batter:

• 50g self-raising flour (for coating)
• 100g self-raising flour (for the batter)
• 1 tbsp cornflour
• ½ tsp salt
• 180ml beer or sparkling water
• Vegetable oil, for frying

For the Chips:

• 800g Maris Piper potatoes
• Vegetable oil, for frying
• ½ tsp salt

To Serve:

• Tartar sauce
• Ketchup
• Lemon wedges

Method:

Step 1: Prepare the Banana Blossom

Start by draining the banana blossom and rinsing it under cold water for 2-3 minutes to remove any excess brine. After rinsing, transfer the banana blossom to a shallow baking dish or tray. The flower petals will naturally separate as you handle it, so be sure to break it up a little if needed.

Step 2: Marinate the Banana Blossom

In a bowl, mix together the white wine, tamari, olive oil, and smashed garlic. Whisk until combined. Pour this marinade over the banana blossom, ensuring the pieces are fully coated. Use your hands to massage the marinade into the blossom for even distribution. Once done, cover the baking dish with a lid or cling film and let it marinate for at least 2 hours. For the best results, let it marinate overnight to really absorb the flavours.

Step 3: Prepare the Banana Blossom Fillets

After marinating, it’s time to form your "fish fillets." Start by adding 50g of self-raising flour to a small bowl. This flour will be used to coat the marinated banana blossom. Prepare a clean tray or cutting board to lay out the individual fillets.

Now, take a few large pieces of the marinated banana blossom, gently squeeze them together to compact them and remove excess marinade. Shape them into fillet-like pieces, using your hands to press them into a fish fillet form. Once shaped, coat each fillet in the small bowl of flour, making sure each piece is well-covered. Place the coated fillets on the tray, ready for battering.

Step 4: Prepare the Batter

In a large bowl, combine the remaining 100g of self-raising flour, cornflour, and salt. Whisk to combine evenly. Gradually stir in the beer or sparkling water, mixing until the batter is smooth and thick enough to coat the fillets but still pourable. The beer or sparkling water gives the batter a light, crispy texture when fried.

Step 5: Heat the Oil

Pour vegetable or sunflower oil into a large, heavy pot, filling it about halfway. Heat the oil over high heat until it reaches a temperature of 190˚C, or until a small piece of batter dropped into the oil bubbles rapidly and floats to the top. This indicates that the oil is hot enough for frying.

Step 6: Fry the Fillets

Once the oil is ready, dip one floured banana blossom fillet into the batter, ensuring it is fully coated. Quickly place it into the hot oil. Repeat this process with another fillet. You should only fry 2 fillets at a time to avoid overcrowding the pan, which can cause the oil temperature to drop.

Fry the fillets for about 3-4 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer them to a tray lined with kitchen paper to drain excess oil. Repeat this process with the remaining fillets.

Step 7: Prepare the Chips

While the fillets are frying, prepare the chips. Slice the Maris Piper potatoes into finger-sized pieces, leaving the skins on for extra texture and flavour. Heat the same oil used for frying the fillets in a separate pot. Once hot, fry the chips in two batches for 12-15 minutes or until they are golden brown and soft on the inside.

After frying, transfer the chips to a bowl or tray lined with kitchen paper to absorb excess oil. Sprinkle with a pinch of salt to season.

Step 8: Optional: Baking the Chips

If you prefer to bake the chips instead of frying, preheat the oven to 180˚C (350˚F). Place the sliced potatoes in a pot of cold water and bring it to a boil over medium heat. Simmer for 5-6 minutes before draining and drying them with a kitchen towel. Spread the potatoes out on a roasting tray, drizzle with olive oil, and sprinkle with salt. Bake for 35-40 minutes or until crispy and golden.

Step 9: Serve Your Vegan Fish and Chips

To serve, plate two crispy banana blossom "fillets" per person alongside a generous portion of golden chips. Don’t forget to add a dollop of vegan tartar sauce, a squeeze of fresh lemon, and a side of ketchup for dipping. Enjoy!

Final Thoughts

This vegan fish and chips recipe is the perfect plant-based version of the iconic British comfort food. With the right balance of crispy batter, flaky "fish," and crispy chips, it's a dish that’s sure to satisfy. Thanks to the versatility of banana blossom, you can enjoy a fish-free alternative that’s just as tasty and enjoyable as the real thing.

Whether you’re a long-time vegan, someone trying to reduce your animal product consumption, or just looking for a fun way to experiment with new ingredients, this vegan fish and chips recipe will be a hit with everyone. It's a delicious, satisfying meal that’s as good for the planet as it is for your taste buds!

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