TRADITIONAL RECIPE · GOOD SOURCE OF FIBRE + PROTEIN

Fish and chips is a traditional English Friday night dinner. I’ve always loved the taste of the sea and enjoy this dish made from lots of plant based meats like tofu and jackfruit but for the most fish-like texture and look, banana blossom win hands down. This is such a simple and fairly accessible recipe and a great way to enjoy the nostalgic dish without compromising values.

Enjoy!

MAKES: approx. 4 blossom ‘fish’ (2 servings)

PREP: 10 minutes

COOKING: 25 minutes

TOTAL TIME: 35 minutes

INGREDIENTS

400g banana blossom

cooking oil to fry

juice of 1 lemon

For the batter:

1 nori sheet

1 cup plain flour

1/2 tsp salt

1/4 tsp cumin

1/4 tsp turmeric

2 tsp baking powder

1 cup of pickle water from a jar of pickles

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@BlueOllis

METHOD

Preheat a large frying pan on a medium high heat with a dash of cooking oil.

There should be approx. 4 pieces of banana blossom per can (if you have a piece much larger than the others, cut in half and use as 2). Slice nori sheet into 4 strips and wrap 1 strip around per blossom. Tip: you can thread the nori strip through the leaves of the blossom to keep attached whilst dipping and frying.

To a large bowl add all batter ingredients and stir well to incorporate all ingredients into a smooth batter. Dip the blossom fish one at a time, covering completely with the batter. Add to the frying pan and cook for approx. 5 minutes on each side until golden brown and crispy (approx. 20-25 minutes total). Tip: pour over any remaining batter to the blossom fish in the pan and shape with your spatula to create more of a ‘fishy’ shape for extra presentation points!

Serve with a squeeze of lemon and a side of chips and peas.