Recipe: Vegan Fish Tacos
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Ingredients:
1 tin banana blossom, drained (we recommend Upton’s Naturals - found at Whole Foods).
4 spring onions, sliced
1/2 red cabbage, thinly sliced
1 carrot, grated
1 avocado, cubed
5 oz plain flour
5 oz beer or sparkling water
2 tsp sea salt
2 tsp black pepper
2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tbsp soy sauce
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cinnamon
3 tbsp cider vinegar
1 lime
sriracha mayo
vegetable oil, for frying
8 mini wraps
Method:
First make your batter, whisk together 3 oz flour, 5 oz beer, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp smoked paprika and 1/4 tsp cayenne pepper until you have a thick, smooth batter. Cover and refrigerate.
Next make the slaw. In a mixing bowl combine the cabbage, spring onion and carrot with the vinegar, juice of 1/2 lime, 1/4 tsp salt and 1/4 tsp of pepper. Leave to lightly pickle.
Cut the banana blossom into goujons. Lay these out on a plate and sprinkle over the soy sauce, 1/2 tsp salt, the remaining smoked paprika, cumin, coriander and cinnamon.
On a plate mix together the remaining 2 oz flour with 1/2 tsp salt.
Pour your vegetable oil into a frying pan. We are going to shallow fry the banana blossom so you want the oil to be about 2cm deep.
While the oil is heating, dip the banana blossom into the seasoned flour. This will help the batter stick.
Get your batter out of the fridge and give a quick stir
Drip a little batter into the pan to see if the oil is ready. It will sizzle when the oil is hot enough
Turn the heat down to medium and dip the flour-covered banana blossom into the batter then straight into the hot oil. You will likely be able to fry about five pieces in the pan at a time.
Fry for 2 minutes each side until the batter is golden brown and crispy. Use a cooling rack over a baking tray to drain the 'fish' of any excess oil.
Repeat this process until all the 'fish' has been fried.
Heat the wraps according to packet instruction.
Cut the remaining 1/2 lime into 4 wedges.
Add the slaw, avocado and 'fish' to your wrap. Finish with a drizzle of sriracha mayo and a squeeze of lime juice.
Recreated from a recipe by Kelham Island Kitchen Follow them on Instagram and Facebook!
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