I made Fish & Chips with tofu and it was amazing. So, I wanted to see how banana blossom fish would turn out. Well, just as amazing. In our local supermarket there was an offer for banana blossom and we got a lot of tins.
Banana blossom has a different texture to tofu, so it looks a bit more fish-like. That being said, I would happily prepare and eat both versions. Of course, I served the fish with chips and mushy peas. This time I used more nori sheets as I’ve wrapped the banana blossom in these.
Ingredients for 2 servings of Banana Blossom Fish:
– 2 tins of banana blossom, drained
– 4 nori sheets
– 200ml white wine
– lemon juice
– 1 tsp caper brine
– 90g plain white flour
– 20g cornmeal
– 120ml ale
– oil for frying
Start by preparing the banana blossom. You need to press the pieces of vegetables in your hands in order to remove as much moisture from it as possible. In a bowl, prepare the marinade by mixing the wine, lemon juice, and the caper brine. Place the banana blossom in the bowl and leave it to marinade for at least an hour, preferably 4-5 hours or over night.
When you want to make the piece of “fish”, prepare the batter in a bowl by mixing the flour, cornmeal, and ale. Add the spices and mix to incorporate. Scoop the banana blossom from the bowl and press it to remove excess water. Divide into six and press each pile together. It should stick without any issues. Cut the nori sheets to size and wrap them around the banana blossom. If the nori comes undone, use a brush dipped in water to wet the sides so they will stick together. Dip the “fish” in the batter, coating it evenly.
Heat the oil over medium heat. Put the banana blossom fish in the oil to fry, it will need a few minutes. Turning it once or twice to make sure it cooks evenly. Scoop the pieces on a plate lined with kitchen roll, so the excess oil is absorbed by it.