Vegan Fish And Chips

• Perfectly golden, crispy vegan non-fish and chips.
• Our fish-free alternative to a great British Classic.
• Made with banana blossom and nori!
• Easy to make and delicious.

Banana Blossom 510g (Nature's Charm)

1 tin of banana blossom

Clearspring Green Nori Seaweed Flakes/Sprinkle 20g

1 heaped tbsp nori flakes

Organic White Rice flour (1kg) - Sussex WholeFoods

3/4 + 1/2 cup flour

Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods)

1/2tsp baking powder

Lemon Juice 250ml (Sunita)

1tbsp lemon juice

Freeze Dried Dill 20g (Sussex Wholefoods)

1tsp dill

Premium Turmeric Powder, Organic 50g (Sussex Wholefoods)

1tsp turmeric

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

salt to taste

Sunflower Frying Oil, Organic 500ml (Clearspring)

generous amount of oil

Other Ingredients

• 100ml water.
• Potatoes.

Method

1. Preheat the oven to 180°C. Cut potatoes into medium-size chunks, gently cover in oil and sprinkle with salt. Place potatoes on a baking tray layered with baking paper, and bake for around 45 minutes.
2. Make a batter – in a medium-size bowl, mix 125ml cold water with 1tbsp lemon juice, 3/4 cup flour, 1/2tsp baking powder and 1tsp turmeric. Place in the fridge and cool for 1 hour – this will help to achieve the desired texture.
3. To make the coating, mix 1/2 cup flour, 1tbsp nori flakes, 1tsp dill and 1/2tsp salt in a wide and shallow bowl.
4. Drain the banana blossom with a sieve.
5. Cover all of the banana blossom thoroughly in the coating.
6. Heat the oil up in a big frying pan.
7. Dip the banana blossom into the batter, put it carefully into the oil and cook for around 5 minutes until the batter is golden. Drain excess oil on kitchen towel.
8. Serve with chips and green peas.