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plate of fish and chips

Vegan Fish and Chips Recipe (Gluten Free)

A vegan rendition of the infamous British cuisine known as fish and chips. Using banana blossom in place of fish, encased in a crispy gluten free batter served with chunky chips.
Course Main Course
Cuisine British
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 541kcal
Author Charla


Fish marinade

  • 1 can Banana Blossom in brine drained
  • 2 tablespoon lemon juice
  • 1 teaspoon garlic
  • 1 tablespoon seaweed seasoning mix
  • 1 tablespoon old bay seasoning
  • 1 teaspoon pink salt
  • ½ cup water

To make the batter

  • 160 g gluten free flour 1 cup
  • 2 teaspoon baking powder
  • 1 teaspoon turmeric
  • 1 tablespoon lemon juice
  • 1 tablespoon old bay seasoning
  • ¾ cup spring water
  • nori sheets
  • rice paper
  • coconut oil for frying

To make the chips

  • 1 kg potato
  • 1 tablespoon vinegar
  • 80 ml oil ⅓ cup
  • 3 teaspoon gluten free flour
  • 3 teaspoon tapioca starch
  • 1 teaspoon baking powder
  • 1 teaspoon pink salt


To soak the fish

  • Place the banana blossom in medium bowl (I used a pyrex dish)
  • Place all of the listed ingredients for "marinating the fish" into a small bowl
  • Pour the marinade onto the banana blossom then tilt the bowl to the side and use a spoon to baste the banana blossom to help distribute the marinate.
  • Cover the bowl with saran (cling film), refrigerate, leave to marinade overnight.

To oven roast the chips

  • Preheat the oven on 220c/gas mark 7/425f.
  • Peel the potatoes and cut the potatoes into thick rectangular strips trimming off any rounded edges.
  • Drop the chips into a pan of salted water with vinegar and bring to the boil.
  • Simmer for 6-8 minutes until the potatoes are partly cooked and tender (prick them with a fork.
  • Use a colander to carefully drain off the water, then rinse the chips to stop them cooking any further.
  • Leave until completely cool and use kitchen towel to blot them dry.
  • Meanwhile, pour the 80ml of coconut oil onto the roasting tray (you may need two trays) and heat up by placing the chip pan in the oven until it starts to bubble.
  • Place the chips in a large zip lock/re-sealable bag (you may need to divide the chips and the flour) and pour the  3 teaspoon of gluten free flour, starch and baking powder in the bag, seal and shake to evenly coat the chips in the flour.
  • Carefully remove the pan from the oven then lay the chips out on a baking tray and turning them so they are saturated evenly with oil.
  • Bake the chip for 25-30 minutes (turning them a few times during the baking process).

For the fish batter and frying

  • For the batter, mix together the ingredients that are listed for the batter and mix
  • Meanwhile pour enough coconut oil to cover the bottom of a small frying pan by a few inches on medium heat.
  • While the oil is heating up, grab a cut nori sheet and place on top of the banana blossom (the side with that is curved)
  • Dip the rice paper in a large bowl of warm water and saturate until it is very soft.
  • Place the banana blossom with the nori sheet on top of it the top of the rice paper so it is about 3 inches away from the edge, fold the few inches of rice paper on top of the nor sheet then tuck the sides in and continue to roll until you form a neat spring roll.
  • Dip the rolled banana blossom into the banana blossom and roll it into the batter to coat
  • Carefully place the banana blossom into the pan (be careful that the oil doesn't spit)
  • Fry a few minutes per side (use a spoon to baste the uncooked side with oil) until, turning so each side is golden and crispy
  • Repeat the above steps with the rest of the banana blossom


  • Eat the fish and chips immediately as it will be more crispy and tasty. I don't recommend re-heating as this will change the texture.
  • 1 can of banana blossom should make roughly 4-5 fish fillets
  • For best results, I recommend using the rice paper and nori sheets to form the fillets.
  • I used Maris Piper potatoes as opposed to sweet potatoes to make the recipe a bit more authentic.
  • Marinate the banana blossom overnight, this will make it so much more tastier then making it straight away.
  • You will want a good quality seafood seasoning like old bay or use my Seafood Seasoning
  • For shallow frying, I recommend using a small frying pan and cooking the fish one at a time, this will avoid deep frying and give the illusion that you are using a lot of oil when you aren't
  • I managed to cook the fish using 1 cup of oil, following the above method. You will want to add enough oil to cover up to half of the fish so the inside is cooked and no raw batter if left behind.


Calories: 541kcal | Carbohydrates: 80g | Protein: 10g | Fat: 21g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1501mg | Potassium: 1140mg | Fiber: 7g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 54mg | Calcium: 240mg | Iron: 5mg