Vegan ‘fish’-style goujons and chips with tartare sauce
- 500g pack Asda Rainbow Fries or sweet potato fries
- 100g vegan mayo
- 10g dill, finely chopped
- 10g parsley, finely chopped
- 1 clove garlic, crushed
- 1 lemon, zest and juice, plus wedges to serve
- 40g gherkins, finely chopped
- 510g tin banana blossom in brine, carefully drained
- ½tsp onion granules
- 100g self-raising flour
- 30g cornflour
- ½tsp turmeric
- 200ml beer (or sparkling water), chilled
- Vegetable oil, for deep frying
Preheat the oven and cook the Rainbow Fries according to pack instructions.
To make the tartare sauce, stir together the mayo, dill, parsley, garlic, lemon zest and chopped gherkins until combined. Season with black pepper, cover and chill for at least 15mins, or until needed.
Put the drained banana blossom into bowl and gently toss with the lemon juice and onion granules. Season with black pepper.
Put the self-raising flour and cornflour into a separate bowl and stir through the turmeric. Whisk in beer or sparkling water until smooth.
Heat the oil to 180C, in a deep fat fryer or deep saucepan, or if you don’t have a thermometer, heat the oil on a medium setting until a cube of bread browns in about 30secs. Line a plate with kitchen roll.
Dip a few pieces of the banana blossom in the batter until well coated. Gently place into the hot oil and cook for 6-8mins, until golden brown, turning occasionally. Remove from the oil with a slotted spoon and drain on the kitchen roll. Repeat with all of the banana blossom.
Serve a couple pieces of the battered banana blossom with some chips and a spoonful of tartare sauce, with extra lemon wedges to squeeze over.