Vegan Fish & Chips

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

DESCRIPTION