Lunch 🤖 AI Generated

Banana Blossom Fish & Chips: Plant-Based Halal

Discover how banana blossom transforms into crispy, flaky 'fish' that rivals traditional cod, paired with herb-crusted oven chips. This plant-based halal take on British fish and chips cuts 40% of calories without sacrificing that addictive golden crunch and tender interior.

25m

Prep Time

35m

Cook Time

Servings

372

Calories

19g

Protein

🛒 Ingredients

✓ 2 fresh banana blossoms (or 1 large canned, drained & shredded)
✓ 1/2 cup aquafaba (liquid from canned chickpeas)
✓ 1/2 cup cornstarch
✓ 1/4 cup plain flour
✓ 1 tsp turmeric powder
✓ 1 tsp smoked paprika
✓ 1 tsp garlic powder
✓ 2 tsp oil spray (for air fryer)
✓ Sea salt & black pepper to taste
✓ Lemon wedges for serving
✓ 3 medium sweet potatoes, cut into thin chips
✓ 1 tsp dried oregano
✓ 1/2 tsp cayenne pepper
✓ 3 tbsp dairy-free tartare sauce (or mix vegan mayo + capers + dill)
✓ 1 tbsp fresh dill, chopped

👨‍🍳 Instructions

1. Prepare the Banana Blossom: If using fresh banana blossom, remove outer purple leaves, halve lengthwise, and carefully peel away inner pale layers. Discard tough inner core. Shred the tender white flesh with two forks until it resembles flaked fish. If canned, drain thoroughly and shred. Pat dry with paper towels to remove excess moisture.

2. Make the Aquafaba Batter: In a shallow bowl, whisk together aquafaba, cornstarch, flour, turmeric, paprika, and garlic powder until smooth and thick. Season with salt and pepper. The batter should coat the back of a spoon. Let rest for 5 minutes to thicken slightly.

3. Prepare Sweet Potato Chips: Peel sweet potatoes and cut into thin, uniform 1/4-inch batons. Toss in a large bowl with 1 tsp oil spray, oregano, cayenne, salt, and pepper. Spread in a single layer on an air fryer basket. Set aside until banana blossom is ready.

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4. Coat the Banana Blossom: Working in batches, gently toss shredded banana blossom in the aquafaba batter, ensuring each piece is evenly coated. The delicate texture requires careful handling. Place coated pieces on a parchment-lined plate.

5. Air-Fry the Chips First: Preheat air fryer to 200°C (390°F). Air-fry sweet potato chips for 15 minutes, shaking basket halfway through, until golden and crisp. Transfer to a plate lined with paper towels and season with fleur de sel.

6. Air-Fry the Banana Blossom: Increase air fryer to 210°C (410°F). Lightly spray air fryer basket with oil. Working in batches, arrange coated banana blossom pieces in a single layer without overcrowding. Air-fry for 12–14 minutes, shaking basket gently halfway through, until golden-brown and crispy on all sides.

7. Make Quick Tartare Sauce: If making fresh, mix 3 tbsp vegan mayo with 1 tbsp capers (chopped), 1 tbsp diced dill pickle, 1 tsp lemon juice, 1/4 tsp Dijon mustard, salt, and pepper. Chill until serving.

8. Plate and Serve: Arrange crispy banana blossom and sweet potato chips on serving plates. Drizzle tartare sauce alongside, garnish with fresh dill and a lemon wedge. Serve immediately while still warm and crispy.

📊 Nutrition per Serving

Calories372 kcal

Protein19g

Carbohydrates54g

Fat9.2g

🏷️ Tags

#plant-based fish and chips#halal vegan fish recipe#air fryer banana blossom

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