Vegan Fish & Chips Recipe | Abel & Cole

Vegan Fish & Chips

Cooking time
Serves2 people
Vegan Fish & Chips

Banana blossom's tender, flaky texture makes it an ideal veggie substitute for fish. 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.


  • 100g plain flour
  • 1 tsp baking powder
  • Sea salt
  • Freshly ground pepper
  • 150ml beer
  • 500g potatoes
  • 1 tbsp olive oil
  • 1.5 ltrs sunflower oil
  • 400g 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. Tip 100g plain flour into a large bowl and mix 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 1 tbsp olive oil and season with a pinch of salt and pepper. Slide the chips into the oven and roast for 40 mins, turning halfway.
3. When the chips have 15 mins left to cook, pour 1.5 ltrs sunflower oil into a large pan and warm it to 180°C. Drain the banana blossom. When the oil is hot, add the banana blossom pieces to the bowl of 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 crispy.
4. Serve the fried banana blossom with the skin-on chips, lemon wedges for squeezing and your favourite dips and sides.
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