Chefs at Home: Vegan Beer-Battered Banana Blossom "Fish"
- 29 oz banana blossoms (optionally marinated; recipe follows)
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 (12 oz) can beer
- salt and pepper
- 1 cup vegan mayo
- 2 tablespoons finely diced dill pickles, or pickle relish
- 2 tablespoons capers (drained and roughly chopped)
- 2 tablespoons minced white onion
- 1 lemon juiced
- salt and pepper (to taste)
- Optional step: To infuse some savory flavor into your banana blossoms, first drain and rinse them. Transfer to a glass storage container and add shiitake mushrooms and kombu. Cover with boiling water. Allow to steep until cool, then cover and refrigerate for a few hours or overnight. When you’re ready to make your “fish” and chips, remove blossoms from marinade and pat dry with a clean kitchen towel.
- If you wish to skip the marinating step, simply remove the blossoms from the can and pat dry. You’ll mostly want to use the large, intact banana blossoms and avoid the smaller shredded pieces. You may want to have an extra can of banana blossoms on hand to ensure you’ll have enough large pieces.
- When you’re ready to make your battered “fish,” heat your frying oil in a wok or pot to roughly 375°. Set up a tray with a cooling rack over it to drain the excess oil from your fried “fish.” Heat oven to 200°F.
- In a wide dish, whisk together flour, baking powder, spices, and a pinch of salt and pepper.
- Lightly dredge the banana blossoms in the flour mixture, shaking off any excess. Set blossoms aside.
- Add beer gradually into flour mixture while whisking. You may not need the whole can, depending on how much of the dry mixture you used while dredging your blossoms. The batter should have a consistency that’s smooth and just slightly thinner than pancake batter.
- Dip each banana blossom into the batter and allow excess to drip off before placing it away from you in the hot oil. Fry just a few at a time to avoid overcrowding the pan. Fry for 4-6 minutes, until golden brown, giving them a flip halfway through. Transfer to wire rack and immediately sprinkle with salt. Hold in preheated oven to keep crisp until ready to serve.
To make the tartar sauce
- Stir together all ingredients, cover and refrigerate. This is best made a day in advance to allow all the flavors to meld.
Recipe by Sarah of Sarah's Vegan Kitchen