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Banana Blossom Fish 'n Chips

Prep Time:

45-60 Mins

Cook Time:

15-20 Mins to fry off the blossoms


4 Servings depending on blossom size



About the Recipe

The great British favourite is popular the world over..blossoms available by the can now!!


For the Banana Blossom "Fish":

  • 1 large banana blossom

  • 1 cup all-purpose flour

  • 1 tablespoon cornstarch

  • 1 teaspoon baking powder

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 3/4 cup cold sparkling water

  • Vegetable oil (for frying)

For the Chips (French Fries):

  • 4 large russet potatoes, peeled and cut into thick fries

  • Salt, to taste

  • Vegetable oil (for frying)


  1. Prepare the Banana Blossom:

    • Remove the tough outer layers of the banana blossom until you reach the tender, light-colored inner part.

    • Cut the blossom in half, remove the core, and thinly slice it. You should have long, thin strips resembling fish fillets.

  2. Prepare the Chips:

    • Rinse the cut potato fries under cold water to remove excess starch.

    • In a large pot, heat vegetable oil to 350°F (175°C).

    • Fry the potato fries in batches until golden and crispy. Remove them from the oil and drain on paper towels. Season with salt while they're still hot.

  3. Prepare the Batter:

    • In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper.

    • Slowly add the cold sparkling water to the dry ingredients, whisking until you have a smooth, lump-free batter.

  4. Coat the Banana Blossom:

    • Dip the banana blossom slices into the batter, making sure they are well coated.

  5. Fry the "Fish":

    • In the same pot of hot vegetable oil used for the chips, carefully add the battered banana blossom slices in batches.

    • Fry until golden and crispy, usually about 3-4 minutes per batch.

    • Remove the fried banana blossom slices and drain them on paper towels.

  6. Serve:

    • Arrange the banana blossom "fish" and chips on a serving platter.

    • You can serve the dish with traditional chip shop accompaniments like tartar sauce, mushy peas, or malt vinegar on the side.

Note: Be cautious when frying, as hot oil can be dangerous. Always use a deep, heavy pot and consider using a frying thermometer to monitor the oil temperature. Additionally, you can adjust the seasoning and spices in the batter to suit your taste preferences.

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