Fish & Chips

Fish & Chips

Serves 1


  • 2 Tbsp sunflower oil
  • 2 Tbsp soy sauce
  • Juice of 1 lemon
  • 2 cloves of garlic
  • 5g seaweed sheets crushed into flakes
  • 1 can banana blossom drained & rinsed


  • 75g self raising flour plus a little extra for coating fillets
  • 2 tsp cornflour
  • 1⁄2 tsp salt
  • 135ml vegan beer
  • Oil for frying


To marinate

1. In a container with a lid, mix oil, soy sauce, lemon, garlic and seaweed. Season generously with salt & pepper

2. Dry banana blossom with paper towel then put into the marinade and refrigerate for at least 3 hours


To make the batter
Mix flour, cornflour and salt in a bowl then add beer and whisk till smooth

2. Remove garlic from the banana blossom

3. Dust your hands with flour, then squeeze together half the blossom to get rid of as much liquid as possible and squash into a fillet shape

4. Thoroughly coat the banana blossom fillets with flour

5. Pour oil into a pan until it is 2cm deep, heat until it reaches 180C

6. Dip floured fillets into the beer batter, turning until fully coated and place in oil

7. Cook 4-5 minutes on each side, then drain on a paper towel

8. Serve with chips, salt, tartare sauce and a squeeze of lemon


Recipe cards available free in store!

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