Vegan Fish n’ Chips
Thu, 05 August 2021
- Servings 1 Serving
- Time 45 Minutes
- Difficulty Beginner
- 1 Whole Fresh Banana Blossom (Jantung Pisang)
- Grape seed Oil for Frying
- 1 Cup All-Purpose Flour
- 1/2 Tsp Salt
- 1 Tsp Chopped Fennel Leaves
- 1 Tbsp Crushed Nori
- 2 Cups All-Purpose Flour
- 1 Cup Rice Flour
- 2 Tsp Baking Powder
- 1/2 Can Aquafaba
- 1 Can Soda/Sparkling Water
- 2 Tsp Smoked Paprika Powder
- Salt and Pepper to Taste
- 1 Tsp Turmeric Powder (Optional)
- Salt Water to Clean the Banana Blossom
- Let’s Make the wet batter (preferably a night before), mix all the dry ingredients and wet ingredients separately, slowly combine both mixtures from wet to the dry, slowly while whisking with balloon whisk. Let it reserve overnight in the fridge for the best crisp result.
- Roast banana blossom on fire, preferably coal fire but stove fire will work as fine.
- Let the banana blossom sit and cool for up to an hour.
- Peel off the banana blossom and reserve the white flesh inside.
- Cut to 3 parts and cut in half horizontally, resulting in 6 equal parts.
- Gently clean the banana blossom using salt water all thoroughly until no sap remains.
- To make the batter, mix all the dry ingredients and reserve in a wide bowl.
- Take the batter out of the fridge and start heating the frying oil to 180 - 190o C.
- To fry, dust & dip the ‘fish’ on the dry ingredients before dipping it in the wet batter. Try to not touch the fish after it is dipped in batter, better use chopsticks or a wide frying fork.
- Fry for about 4-5 minutes until golden brown.
- Immediately lightly salt the cooked fish with coarse sea salt. And let it cool on a cooling rack.
- ½ Cup Vegan Mayonnaise
- ¼ Pickled Cucumber, Finely Cubed
- Juice of ¾ Lemon
- 1 Tbsp Crushed and Chopped Capers
- 2 Tbsp Fresh Dill
- 1 Tbsp Fennel
- ½ Tsp Mustard
- A Pinch of Pink Salt
- A Pinch of Ground Black Pepper
- In a measuring jug, mix the vinegar, salt and sugar and stir until it mixed well.
- Chop or crush the mentioned required ingredients beforehand.
- Mix all the ingredients in a big bowl. Gently mix it with rubber spatula.
- Reserve in the fridge, store up to 3 weeks in an airtight container in the fridge.
Coarse Mushy Peas:
- 300gr Green Peas (Canned)
- 2 Tbsp Vegan Butter
- Zest of 1/2 Lemon
- 3 Tbsp Finely Minced Shallots
- 1 Shiso Leaf, Thinly Minced
- 4 Tbsp Mint Leaves
- Strain and reserve the canned green peas (usually ¾ of a can).
- Prepare a light olive oil on a searing pan.
- Add in the green peas and cook for a minute while stirring.
- Add in minced shallots and continue fry for about 3-4 minutes. Add in vegan butter and stir.
- Turn off the heat then add in the chopped herbs and fresh lemon zest, stir again.
- Coarsely mash the peas on top of the searing pan. Preferably to not mush thoroughly but it’s totally optional.
- Serve this along the vegan fish n’ chips and tartare sauce! Enjoy.