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Vegan Fish & Chips

Vegan Fish & Chips 1
Time
Prep time: 20mins. Cook time: 30-40mins
Contributed by
Jazmin & Fiona @bakeateasy
Serves
4

Vegan Fish & Chips

 

Ingredients (4 Servings)

 

For the ‘Fish’:

1 tin Banana Blossom

2 Cups Water

Lemon Juice (optional)

2 tbsp nori sprinkles

 

Coating:

1/2 cup cornstarch (or any other flour)

1 cup vegetable milk

1 tsp apple cider vinegar (optional)

 

Breadcrumbs mixture:

1 cup breadcrumbs

2 tbsp oil

1 tsp paprika

1/2 tsp sea salt

1/2 tsp ground black pepper

1 tbsp nutritional yeast flakes (optional)

 

For the Chips:

800g potatoes

Olive oil

Salt to taste

 

Instructions:

 

Open the tin and drain the banana blossom.

Place in a bowl and add water, lemon juice, nori sprinkles and leave in a fridge for an hour.

For the coating, mix together the cornstarch, vegetable milk and apple cider vinegar in a bowl.

Take a third bowl and mix all the breadcrumbs mixture ingredients together

Preheat your oven to 180 ºC

Remove the banana blossom bowl from the fridge and pat each banana blossom with a paper towel to remove any excess water, dip into the coating mix and then coat with the breadcrumb mixture. 

Place them on a lightly greased baking sheet in a single layer. Spray with a little cooking oil for more crispness, if desired.

For the chips, wash and slice the potatoes, drizzle in olive oil and sprinkle with sea salt.

Bake for about 30-40 minutes, flipping them halfway through baking, until crispy and golden brown.

Serve right away with tartare sauce and Enjoy!

 

SHORT DESCRIPTION

We all love fish and chips and now with this vegan recipe, everyone can enjoy this seaside classic. The soft and flaky texture of the banana blossom makes the perfect base and substitute for fish.
 

INGREDIENTS

For the fish:
1 400g tin Organic Banana Blossom
2 cups water
Lemon juice (optional)
2 tbsp nori sprinkles

Coating:
½ cup cornstarch (or any other flour)
1 cup vegetable milk
1 tsp Organic Apple Cider Vinegar (optional)

Breadcrumbs mixture:
1 cup breadcrumbs
2 tbsp Organic Olive Oil Extra Virgin
1 tsp Organic Paprika
½ tsp Celtic Sea Salt
½ tsp Organic Black Pepper Ground
1 tbsp nutritional yeast flakes (optional)

For the Chips:
800g potatoes
Drizzle of Organic Olive Oil Extra Virgin
Salt to taste

DESCRIPTION

  1. Open the tin and drain the banana blossom.
  2. Place in a bowl and add water, lemon juice, nori sprinkles and leave in a fridge for an hour.
  3. For the coating, mix together the cornstarch, vegetable milk and apple cider vinegar in a bowl.
  4. Take a third bowl and mix all the breadcrumbs mixture ingredients together.
  5. Preheat your oven to 180 ºC.
  6. Remove the banana blossom bowl from the fridge and pat each banana blossom with a paper towel to remove any excess water, dip into the coating mix and then coat with the breadcrumb mixture.
  7. Place them on a lightly greased baking sheet in a single layer. Spray with a little cooking oil for more crispness if desired.
  8. For the chips, wash and slice the potatoes, drizzle in olive oil and sprinkle with sea salt.
  9. Bake for about 30-40 minutes, flipping them halfway through baking, until crispy and golden brown.
  10. Serve right away with tartare sauce and Enjoy!

 

Method

Buy Ingredients add all to cart

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