Ciao from Italy & Crispy "Fish" Tacos
You need to see and try for yourself - this is better than the real deal!
Ciao!
I’m writing to you from Italy where I’ve spent the past few days traveling to Tuscany. It’s actually my first time in Italy which I know may surprise you. More videos and photos soon!
I’ve just posted a brand new recipe video on my YouTube channel - Crispy Vegan “Fish” Tacos!
Watch The Full Recipe Video - click here or watch the video below
Crispy “Fish” Tacos
Full Recipe:
For the Marinated “Fish”
290 g banana blossoms, (that's one 510g can)
360 ml water
2 tbsp nori flakes
1.5 tsp smoked paprika or Old Bay
1/8 tsp fine sea salt
For The Quick Pickle1 red onion
1 lime, juice
2 tbsp apple cider vinegar
1 tsp salt
2 tsp sugar
Splash of water
BAJA SAUCE
90 g vegan mayonnaise
20 ml oat milk
1/2 tsp apple cider vinegar
1/4 tsp garlic powder
1 lime, zest and juice
1 tsp sriracha hot sauce
WHITE CABBAGE SLAW
100 g white cabbage, (shredded finely with a mandolin or vegetable peeler)
2 tbsp vegan mayonnaise
1 lime, juice
salt and pepper to taste
FOR THE CRISPY BATTER
200g plain flour
1.5 tsp baking powder
250-275 ml beer
vegetable oil, for frying
TO SERVE
10-20 tortillas
fresh coriander
pickled red onion
Tajin seasoning, (optional)
lime wedges for squeezing
To Make the “Fish”
Open and drain the tin of banana blossoms, rinse under cold water to remove the brine then place in a large bowl. To the bowl, add the remaining "fish" ingredients, coat, cover and submerge. Leave to marinate for 30-45 minutes or overnight.
In a large bowl, mix together the flour and baking powder. Place in the freezer for a minimum of 30 minutes to chill, or until you're ready to fry.
To Make The Quick Pickle
Add the thinly sliced red onion to a bowl and add the remaining ingredients, toss and let it sit until you’re ready to serve.
To Make The Slaw
If you have a squeeze bottle or a jam jar, add all the ingredients and give it a good shake. Leave in the fridge to keep cool.
To Make The Slaw
In a medium bowl, mix the finely shredded cabbage with the remaining slaw ingredients. Cover and place in the fridge until ready to assemble.
To Make the Crispy “Fish”
Place a medium, high-sided saucepan or Dutch oven on high heat and add around 4-5 inches of vegetable oil. Using a probe or candy thermometer, bring the oil to 170c. Once the oil is to temperature, reduce to heat to medium.
Remove the flour mixture from the freezer and mix in the beer. Mix well until you have a thick, smooth batter. Take two pieces of banana blossom and dunk them in the batter, making sure they're nicely coated. Carefully place them both in the hot oil (they should sizzle immediately). Fry for a total of around 2 minutes, flipping halfway through, or until golden brown all over. Remove from the oil and place on a plate lined with a kitchen towel. Repeat the process with the remaining pieces of banana blossom. If any of the pieces go soggy or cold while waiting for the later pieces to fry, give them a second fry to crisp them back up.
To assemble, take a tortilla and add some slaw, followed by a piece of "fish", topped with some pickled onions, a good squirt of the sauce, coriander, a sprinkle of Tajin and a squeeze of lime juice.