Vegan 'Fish' and Chips

Serves: 2 Cook: 45_mins


If you've ever wondered how to veganise fish and chips, then wonder no more, we have the answer. Our brand new banana blossom is the perfect alternative. With a flaky texture similar to fish, it is perfect for battering and lightly frying. We really recommend giving this a try, if you do, don't forget to tag us in your creations!


For the ‘fish’:

1 can Biona Organic Banana Blossom, drained.

80g plain flour

½ tsp paprika

½ tsp salt

Pinch of dill or seaweed flakes.

160ml sparkling water

Biona Organic Coconut Oil for frying


For the tartare sauce:

125g Dairy-Free yoghurt, natural

2 Biona Organic gherkins finely chopped

2 tsp Biona Organic Lemon Juice

1 tbsp dill finely chopped

¼ Biona Organic Dijon mustard

¼ tsp salt, to taste

Pepper to taste


  1. Whisk together the flour, sparkling water, salt & pepper.
  2. Heat the coconut oil in a deep frying pan or saucepan.
  3. Coat each piece of banana blossom in the batter, shake off excess and carefully submerge in the hot oil.Cook for 3 - 5 minutes or until golden brown.
  4. Carefully remove and place in a bowl lined with kitchen paper to drain off excess oil. Repeat with remaining banana blossom.
  5. Mix together all the tartare sauce ingredients and season to taste.
  6. Serve your vegan 'fish' with sweet potato wedges/fries, peas & the tartare sauce.

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