Vegan 'Fish' and Chips
Info
Ingredients
Pinch of dill or seaweed flakes.
160ml sparkling water Biona Organic Coconut Oil for fryingFor 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
Method
- Whisk together the flour, sparkling water, salt & pepper.
- Heat the coconut oil in a deep frying pan or saucepan.
- 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.
- Carefully remove and place in a bowl lined with kitchen paper to drain off excess oil. Repeat with remaining banana blossom.
- Mix together all the tartare sauce ingredients and season to taste.
- Serve your vegan 'fish' with sweet potato wedges/fries, peas & the tartare sauce.
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