Oven Temperature 190ºC/375ºF
Cooking Time: 45 minutes
1 tin of banana blossoms
OR 1 block of tofu (smoked or flavoured tofu would work well)
OR 1 cauliflower
Flour for dipping
Nori Sheets (optional)
Vegetable oil for deep frying
6 large floury potatoes
2-3 tablespoons of vegetable oil for the chips
A sprinkling of salt
4 tablespoons soya sauce
1 tablespoon lemon juice
1 large garlic clove, crushed
1 teaspoon of dill
Seaweed flakes – optional
75g plain flour
25g rice flour (you can make your own by grinding dry, uncooked rice in a blender)
1 rounded teaspoon of baking powder
1 pinch of turmeric
Salt and pepper
125ml ice cold water
1) Mix the marinade ingredients together in a shallow dish. If you are using banana blossom, drain, rinse and separate the ‘flakes’ slightly with a fork so that the marinade can soak in. If you are using tofu, drain off any liquid and slice into thin slices (about 2.5 cm thick). For cauliflower, break into florets. Marinate the ‘fish’ of your choice for a few hours or overnight, turning once or twice.
2) Peel the potatoes and cut them into chips.
3) Put the chips in a bowl and toss with olive oil and a sprinkling of salt.
4) Spread the chips out onto one large or two small baking trays, and cook in the pre-heated oven for about 45 minutes, turning a couple of times during cooking.
5) Meanwhile get everything ready for the deep-frying. Put the plain flour and rice flour in a bowl with the baking powder, turmeric, salt and pepper. Don’t add the water until you are ready to go, but you could get some iced water ready to measure out.
6) Get the ‘fish’ ready to fry. Drain the tofu, banana blossom or cauliflower from the marinade. Get some flour (for dipping) ready in a bowl, and get another bowl or dish ready, lined with lots of kitchen paper for draining after it is cooked.
7) Pour oil into a medium-sized sauce pan until it is about 3 inches (7 or 8cm) deep. Heat the oil over a medium heat. It may take a while to get hot enough to fry, but NEVER leave oil unattended. You’ll know that the oil is hot enough when a little piece of uncooked poppadom or a dry noodle (or a little drop of the batter) immediately rises up to the and puffs up.
6) When the oil is hot enough, mix up the batter by adding 125ml of iced water.
7) Dip the marinated ‘fish’, one piece at a time, into flour to dry off the outside, and then into the batter. Drop it into the oil and cook on both sides until crispy and browned. Remove with a slotted, metal spoon and drain on the kitchen paper. Repeat the process. If you are using banana blossoms, you will probably find that you have lots of small pieces left. You can squash these together, dip in the batter mixture, and then splosh into the hot oil using a tablespoon, to make a sort of banana blossom bhaji!
8) When the chips are ready, serve the ‘fish’ and chips straight away.