Vegan ‘Fish’ n Chips

790
5 from 1 vote

Vegan ‘Fish’ n Chips

A staple food of the British diet, authentic fish'n'chips were something I often missed living overseas, long before turning vegan. Here's my attempt at a fusion vegan version with curried notes throughout the dish, and I've got to say they are banging (even if I do say so myself)!
Servings 4
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Equipment

  • Mixing bowl
  • Baking tray
  • Deep frying pan or wok
  • Whisk or wooden spoon
  • Small saucepan
  • Food processor

Ingredients

Fish

  • 2 can banana blossom
  • 3 sheet nori
  • 4 tbsp lemon juice
  • 2 tbsp dulse or kelp granules/flakes
  • salt generous amount

Batter

  • 1 cup chickpea flour
  • 1 cup tapioca starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tbsp curry powder
  • pinch salt
  • 240 ml sparkling water
  • 1/2 – 1 litre vegetable oil for frying

Chips

  • 1 kg potatoes washed & cut into wedges
  • 8 cloves garlic crushed
  • 1 tbsp curry powder depending on taste
  • 1/2 tbsp fennel seeds
  • 1/2 tbsp mustard seeds
  • 7-8 curry leaves
  • 4 tbsp extra virgin olive oil

Mushy peas

  • 350 g peas frozen
  • 2 tbsp vegan butter
  • 1 tbsp lemon juice
  • salt and pepper to taste
  • 10-12 leaves fresh mint optional

Instructions

Chips

  • Pre heat your oven to 350ºF/180ºC, and line a large baking tray with parchment paper. Add the wedges, garlic, curry powder, fennel seeds, mustard seeds, curry leaves & olive oil to the tray and mix well until all the wedges have been coated. Place the wedges into the oven and cook for 40-45 minutes.

Fish

  • To really lift the flavour of the banana blossom and give it a more authentic taste, I would recommend marinating them for a few hours or better still, overnight, in the lemon juice, seaweed flakes and a pinch of salt. Start by carefully lifting the banana blossom out of the can (there should be roughly two large fillets, but if not stack some smaller pieces together to make two evenly sized portions, or leave them as smaller pieces if you'd prefer a mixture of sizes) and place on a chopping board. Wrap with kitchen roll and squeeze any liquid from the brine. Next place in a large bowl or zip lock bag and drizzle with the lemon seaweed marinade. Keep in the fridge for a few hours or overnight. Once ready, cut the nori sheet in half so that the pieces are big enough to cover one side of the banana blossom. Put the nori on top of the banana blossom pieces and drizzle over the lemon juice marinade to help the nori attach to it. Season each piece with a generous amount of salt.
  • To make the batter: add the flour, starch, baking powder, baking soda, curry powder and salt to a large mixing bowl and stir to combine. Next, whisk in enough sparkling water to make a pancake batter consistency. If too running add more chickpea flour, and if too thick add more sparkling water.
  • Fill a wok or deep frying pan with the vegetable oil & place over a low to medium heat (make sure you don't overfill the pan). Once the oil is hot enough to fry (you can test this with a wooden spoon and see if it bubbles), carefully pick up a banana blossom fillet and dip it into the batter. Ensure it's well coated and then slowly place it into the oil. Fry the fillets for about 2-3 minutes on side, until they have become golden and crispy. Carefully remove them from the pan and place them onto a plate lined with kitchen paper to soak up the excess oil. Season with a pinch of salt to crisp them up and serve whilst hot (I would leave the frying part until the chips are almost ready to avoid the 'fish' going cold)

Mushy peas

  • Place the peas in a small saucepan with 3-4 tbsp of filtered water and the lemon juice. Cover with a lid and bring to the boil on a medium to high heat. Allow to simmer for a few minutes before removing from the hob.
  • Place the peas and remaining lemon water in the food processor with the vegan butter, mint (if using), salt and pepper. Blitz together until they are well combined and form a nice mushy pea consistency.

To serve

  • Place the mushy peas in a ramekin, and place them on the plate with the fish piece(s) and a handful of chips. Serve with a lemon wedge.

Notes

Healthier version: I haven’t tried it out myself, but I think the fish could potentially be oven baked or done in an air fryer. You would probably need to a do a pre-coating of flour before dipping it in the batter, so that it coats and sticks to the fish better. Obviously, it probably won’t turn out as crispy, but it might be slightly better for your arteries!
Author: Steve F
Calories: 677kcal
Course: Main Course
Cuisine: British
Keyword: Comfort Food, Gluten-free, Vegan

Nutrition

Calories: 677kcal | Carbohydrates: 106g | Protein: 18g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Sodium: 586mg | Potassium: 1641mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1148IU | Vitamin C: 130mg | Calcium: 230mg | Iron: 7mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and mention @elgourmetcurativo on Instagram or tag it #elgourmetcurativo.

Join the Conversation

  1. 5 stars
    First recipe I’ve looked at , can’t wait to try . Soon will unleash on our vegan friends at the East Dorset Golf And Bowls resort 👌 😁

    1. Thanks a lot mate, hope they enjoy it!

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