Recipes
Recipes

Vegan 'fish'-style goujons and chips with tartare sauce

Banana blossom has a flaky texture similar to fish for authentic meat-free fish and chips. Serve with mushy peas for a classic fish supper

Banana blossom has a flaky texture similar to fish for authentic meat-free fish and chips. Serve with mushy peas for a classic fish supper

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(21 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Nutritional Information

Each 274g serving contains

Energy
2132kj
510kcal
26%
Fat
38.4g
High
55%
Saturates
2.7g
Med
14%
Sugars
11.5g
Med
13%
Salt
1.48g
Med
25%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
778kj/186kcal

Ingredients

500g pack Asda Rainbow Fries or sweet potato fries

100g vegan mayo

10g dill, finely chopped

10g parsley, finely chopped

1 clove garlic, crushed

1 lemon, zest and juice, plus wedges to serve

40g gherkins, finely chopped

510g tin banana blossom in brine, carefully drained

½tsp onion granules

100g self-raising flour

30g cornflour

½tsp turmeric

200ml beer (or sparkling water), chilled

Vegetable oil, for deep frying

Method

1
Preheat the oven and cook the Rainbow Fries according to pack instructions.
2
To make the tartare sauce, stir together the mayo, dill, parsley, garlic, lemon zest and chopped gherkins until combined. Season with black pepper, cover and chill for at least 15mins, or until needed.
3
Put the drained banana blossom into bowl and gently toss with the lemon juice and onion granules. Season with black pepper.
4
Put the self-raising flour and cornflour into a separate bowl and stir through the turmeric. Whisk in beer or sparkling water until smooth.
5
Heat the oil to 180C, in a deep fat fryer or deep saucepan, or if you don’t have a thermometer, heat the oil on a medium setting until a cube of bread browns in about 30secs. Line a plate with kitchen roll.
6
Dip a few pieces of the banana blossom in the batter until well coated. Gently place into the hot oil and cook for 6-8mins, until golden brown, turning occasionally. Remove from the oil with a slotted spoon and drain on the kitchen roll. Repeat with all of the banana blossom.
7
Serve a couple pieces of the battered banana blossom with some chips and a spoonful of tartare sauce, with extra lemon wedges to squeeze over.