‘Fish’ Finger sandwich
Ingredients
For the banana blossom “fish” marinade
1 x 400g tin Cooks & Co banana blossom, drained
2 tbsp sunflower oil
2 tbsp soy sauce
1 nori sheet, blitzed to a powder
2 garlic cloves, crushed
Juice of 1 lemon
For the vegan tartare sauce
4 tbsp plain dairy-free yoghurt
1 small gherkin, finely chopped
1 tbsp capers, finely chopped
1 shallot, finely diced
1 tsp mustard
Juice of ½ lemon
For the batter
100g plain white flour Salt and pepper
1 tsp baking powder
140ml sparkling water, chilled Sunflower oil, for frying
For the sandwich
6 slices of thick-sliced white bloomer
Dairy-free butter
1 Little Gem lettuce
Juice of 1 lemon
3 small gherkins, sliced
Small handful of fresh dill
Method
■ Combine all the marinade ingredients, apart from the banana blossom, in an airtight container.
■ Drain the tinned banana blossom and rinse under cold water. Pat dry to get as much moisture out as possible.
■ Add the banana blossom to the marinade, making sure each one is fully coated.
■ Seal the container and leave in the fridge for a few hours, preferably overnight.
■ Mix all the ingredients for the tartare sauce and set aside.
■ To make the batter, combine the flour, salt, pepper and baking powder in a medium-sized bowl and place in the freezer for about 30 minutes or until you are about to make the “fish” fingers.
■ Add the chilled sparkling water to the mixture and whisk to a smooth batter.
■ Remove the banana blossom from the marinade and slice into fish finger-sized pieces.
■ Add 8cm of sunflower oil to a high-sided pan and heat to 180°C, then reduce the temperature to low.
■ Dip two banana blossom fillets into the batter, ensuring each 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 fillets are battered and cooked.
■ To make a triple-decker sandwich, butter three slices of white bloomer. Lay a couple of lettuce leaves on one slice, add the fried banana blossom, tartare sauce, a squeeze of lemon juice, gherkins and dill. Add another slice, repeat the filling and top with the final slice.