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Vegan Fish ‘n’ Chips

Did you know that 50% of ocean plastic is made up of fishing nets? The fishing industry is hugely responsible for the pollution of our oceans, but with so many fish alternatives out there (including this recipe) it’s now even easier to ditch-the fish…

Vegan Fish ‘n’ Chips:
Prep Time: 30 – 60 minutes
Cook Time: approx. 5 minutes
Yields: 2/3 servings (depending on how many whole pieces are in the can)
Gluten Free Option


Marinade Ingredients:

  • 400g canned banana blossom (drained & squeezed to get as much moisture out as possible)
  • 2/3 nori (seaweed) sheets
  • 4 tbsp. reduced salt soy sauce
  • 2 tbsp. fish seasoning
  • 1 tbsp. lemon juice (and extra for serving)

Batter Ingredients:

  • 75g flour (or gluten free)
  • 100ml cold water (or vegan pale ale if you’d prefer)
  • 50g nutritional yeast
  • 1 tsp. baking powder

& ~ 300ml vegetable or sunflower oil to shallow fry in

Optional extras: chips, peas, vegan tartar sauce


  1. In a sealable container, place in the banana blossom along with the rest of a marinade ingredients, shake, then place in the freezer for at least 30 minutes (60 minutes would be perfect)
  2. Then remove the banana blossom, shape into a fish fillet shape and wrap them in a nori sheet and (use a little water if necessary) and ensure the seaweed is stuck to the banana blossom
  3. Next, mix all the batter ingredients until smooth
  4. Heat the oil in a deep pan until hot enough (you’ll know it’s hot enough if you drop a little salt in and it’ll make a high pitch noise)
  5. Then coat the banana fillets in batter and lower into the oil, cook on each side until golden (around 3-4 minutes)
  6. When cooked, remove from the oil and serve!

If you make this recipe, don’t forget to tag me in the photos of your creation on Instagram (personal/blog) or Twitter so I can see!

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