My MasterChef White Apron Dish
This is a version of the vegan fish that got Gordon Ramsay to give me a white apron on MasterChef! And I don’t mean to be dramatic, but this dish has magical powers. Make this recipe to impress anyone (yes, even Gordon Ramsay).
Reimagining a Classic: Vegan Fish and Chips
When I went vegan, the thought of giving up dishes like those beer-battered fish fillets seemed impossible. But why should going plant-based mean letting go of the things that bring us joy? For me, it doesn’t. Instead, it’s an invitation to get creative and reimagine the dishes I love most. This vegan fish and chips recipe proves that you don’t need fish to capture the essence of a dimly lit pub just outside of Waterloo.
Banana Blossoms: A Taste of Creativity
The magic of this dish starts with banana blossoms. When I discovered banana blossom, it was like the world stopped. Some epic love at first bite story conjured in my mind immediately. These edible flowers, found at the end of banana trees, have an uncanny ability to mimic the flaky texture of fish when prepared properly. Their neutral flavor soaks up seasoning beautifully, making them the perfect base for recreating a classic beer-battered “fish” experience.
If you’ve never worked with banana blossoms before, you’re in for a treat. They’re a staple in Southeast Asian cuisine and are typically sold canned in brine. While you might need to venture to an Asian market to find them, it’s worth the trip. Once seasoned and fried, these blossoms will transport you straight to an alley in London (you know how I love my alleys).
TIP: I would avoid using fresh banana blossom for this one.
The Secret Sauce: Lemon Caper Aioli
Forget store-bought mayo- whipping up your own base with soy milk and oil is surprisingly simple and incredibly satisfying. This creamy, tangy dip is infused with fresh lemon juice, briny capers, and a touch of dijon, making it the ideal companion for the crispy, golden banana blossoms. It’s the kind of sauce that makes every bite feel indulgent, tying together the textures and flavors of the dish perfectly.
With a little imagination and a lot of delusion, you can bring the magic of dim pubs and rainy day fish and chips into your vegan kitchen. This recipe isn’t just a meal… it’s a trip to London, no passport required.
“London is like a cold dark dream sometimes.” -Jean Rhys
