Vegan Fish & Chips

Cooking time
Serves2 people
Vegetarians Vegans

Banana blossom's tender texture makes it an ideal veggie substitute for fish when you want to make a tasty fish and chip supper. In this vegan twist on the British takeaway staple, we've given it a crispy beer batter coating and served it with chunky skin-on chips.

2 ratings
layout 2 comments


  • 100g plain flour
  • 1 tsp baking powder
  • 150ml beer
  • 500g potatoes
  • 1½ ltr sunflower oil
  • 225g tin of banana blossom
  • 1 lemon

Prep: 20 mins | Cook: 40 mins

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1. Warm your oven to 200°C/Fan 180°C/Gas 6. Sift 100g plain flour into a large bowl and whisk in 1 tsp baking powder and a big pinch of salt and pepper. Whisk in 150ml beer to make a smooth batter, then set aside.
2. Scrub the potatoes and cut them into thick chips. Spread the chips out in a large roasting tin. Drizzle with a little olive oil and season with a pinch of salt and pepper. Toss to coat in the oil and seasoning. Slide the chips into the oven and roast for 40 mins, turning halfway.
3. When the chips have 15 mins left to cook, pour 1½ ltrs sunflower oil into a large pan and warm it to 180°C (or use a deep fat fryer).
4. Drain the banana blossom. When the oil is hot, dip the banana blossom pieces in the batter and turn them a few times to coat. Carefully lower the battered banana blossom into the hot oil and fry for 6-8 mins till golden and crisp.
5. Serve the fried banana blossom with the skin-on chips, lemon wedges for squeezing and your favourite dips and sides.
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Not bad, interesting take and worked quite well with the banana blossoms. Not quite crispy enough, but that has more to do with my (usual) inability to deep-fry ;) Might make again after lockdown with a friend who's the deep-fry master!


Great recipes