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5 from 1 vote

Vegan “fish” & Chips

A pretty simple recipe all things considered, battered and fried banana blossoms, pan fried potatoes and a quick tartar sauce.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: british
Keyword: fish and chips, vegan
Servings: 4


fried banana blossoms

  • 2 260 g tins banana blossoms in brines
  • 3 cups plain flour
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 3 teaspoons lemon juice
  • 1 cup sparkling water
  • oil for frying

pan-fried potatoes

  • 500 g chat potatoes
  • 2 tablespoons olive oil
  • 1 sprig fresh rosemary roughly chopped
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Tartar sauce

  • 1 cup vegenaise
  • 4 dill pickles finely chopped
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • 1 teaspoon fresh dill finely chopped


Tartar sauce

  • Simply combine all ingredients in a small bowl and mix thoroughly.

Pan-fried potatoes

  • In a skillet, heat the olive oil on medium-high. Place the potatoes into the pan in a roughly even layer, sprinkle over the rosemary and season with salt and pepper.
  • Fry untouched for 6 minutes then flip and fry for a further 6 minutes.
  • Once potatoes are a nice golden brown, add the garlic powder and cook for a further minute or until fragrant. Remove from heat and serve.

Fried Banana Blossoms

  • Drain the banana blossoms and thoroughly rinse then pat dry.
  • In a small bowl, combine 1 cup flour, the fresh dill and ½ teaspoon salt and mix well. In a separate bowl, combine remaining and salt with the turmeric, lemon juice and sparkling water and whisk until an even consistency.
  • Heat the oil in a large heavy-based saucepan to 160°start by dusting the blossoms in the flour, then dipped them into the batter one at a time and coat thoroughly. Fry for 6 minutes each, making sure you flip them halfway. Place onto some paper towel to drain excess oil. Serve immediately.