‘Fish’ & Chips Recipe

By @fortheutterloveoffoodCooks & Co

Prep Time: 20 minutes + overnight marinating

Cooking Time: 30 minutes


Banana Blossom Fish Marinade

  • 1 x 400g Can of banana blossom, drained
  • 2 tbsp Sunflower oil
  • 2 tbsp Soy sauce
  • 1 Nori sheet, blitzed to a powder
  • 2 Garlic cloves, crushed
  • 1 Lemon, juice of

Crispy Batter

  • 100g Plain white flour
  • 1 tsp Baking powder
  • 140ml Sparkling water, chilled
  • Salt and pepper to season
  • Sunflower oil for frying


  • 4 Potatoes that are suitable for chips
  • 1 tbsp Olive oil
  • 1 tbsp Cornflour
  • Salt and pepper to season



Combine all the ‘Banana Blossom Fish’ ingredients (except the banana blossom) in an airtight container. Drain the canned banana blossom and rinse under cold water before patting dry with a towel to get as much moisture out as possible. Using your hands, add the banana blossom to the marinade, ensuring each piece is fully coated. Seal the container and place in the fridge to marinate overnight.


Combine the flour, salt, pepper and baking powder in a medium sized bowl and place in the freezer for 30 minutes or until you’re ready to fry.

When you are ready to create the ‘fish’. Add the chilled sparkling water to the flour mix and whisk to get a smooth batter.

Remove the banana blossom fillets from the marinade.

Add 7 – 8cm of oil to a high sided pan and heat until it reaches 180 degrees (if you don’t have a thermometer, try a wooden spoon handle in the oil. If it bubbles when placed in the oil it is around the right temperature). If the oil is bubbling hard, it is too hot and needs turning down. Once the oil is at temperature, turn down to low.

Dip two banana blossom fillets into the batter mixture ensuring each one is fully coated. Place in the oil and fry for 4 – 5 minutes or until golden, turning halfway through. Remove from the oil and transfer to a plate lined with kitchen roll. Repeat until all banana blossom fillets have been battered and cooked.


Wash and pat dry your potatoes.

Leaving the skin on, slice your potatoes into chip sized pieces (about 1.5cm – 2cm thick).

Soak the potatoes in cold water for 5 minutes to remove some of the starch (this will help to give a crispier potato).

Drain the potatoes and pat dry on a tea towel.

In a large bowl, combine the olive oil, cornflour, salt and pepper and mix until you get a paste.

Add the potatoes and coat in the mixture.

Transfer to an air fryer basket and cook at 200 degrees for 20 minutes, tossing halfway, or until they are golden and crispy. Or if in the oven add to a preheated oven at 200 degrees for 25 minutes, turning halfway.


Place your fish and chips on your favourite plate and serve with tomato ketchup and green peas.

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