‘Fish’ Finger Sandwich Recipe

‘Fish’ Finger Sandwich Recipe

By @fortheutterloveoffoodCooks & Co

Prep Time: 40 minutes + overnight marinating

Cooking Time: 10 minutes


Banana Blossom Fish Marinade

  • 1 x 400g Can of banana blossom, drained
  • 2 tbsp Sunflower oil
  • 2 tbsp Soy sauce
  • 1 Nori sheet, blitzed to a powder
  • 2 Garlic cloves, crushed
  • 1 Lemon, juice of


  • 100g Plain white flour
  • 1 tsp Baking powder
  • 140ml Sparkling water, chilled
  • Salt and pepper to season
  • Sunflower oil for frying

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
  • ½ Lemon, juice of
  • Salt and pepper to season


  • 6 Slices of thick sliced white bloomer
  • Dairy free butter
  • Little gem lettuce
  • Lemon
  • Gherkins
  • Fresh dill



Combine all the ‘Banana Blossom Fish’ ingredients (except the banana blossom) in an airtight container. Drain the canned banana blossom and rinse under cold water before patting dry with a towel to get as much moisture out as possible. Using your hands, add the banana blossom to the marinade, ensuring each piece is fully coated. Seal the container and place in the fridge to marinate overnight.


Mix all the tartare sauce ingredients and set aside.


Combine the flour, salt, pepper and baking powder in a medium sized bowl and place in the freezer for 30 minutes or until you’re ready to fry.

When you are ready to create the ‘fish’ fingers. Add the chilled sparkling water to the flour mix and whisk to get a smooth batter.

Remove the banana blossom fillets from the marinade and slice into ‘fish’ finger sized pieces.

Add 7 – 8cm of oil to a high sided pan and heat until it reaches 180 degrees (if you don’t have a thermometer, try a wooden spoon handle in the oil. If it bubbles when placed in the oil it is around the right temperature). If the oil is bubbling hard, it is too hot and needs turning down. Once the oil is at temperature, turn down to low.

Dip two banana blossom fillets into the batter mixture ensuring each one 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 banana blossom fillets have been battered and cooked.


To make each sandwich, butter 2 slices of white bloomer. Lay a couple of leaves of lettuce on one slice, before topping with the battered banana blossom. Top with tartare sauce, a squeeze of lemon, gherkins, fresh dill, and the remaining slice of bread.

Enjoy whilst the banana blossom is still hot.

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