1 can of banana blossoms in brine
3/4 cups all purpose white flour
1/2 teaspoon salt
1 teaspoon old bay
1 teaspoons dulse flakes
1 1/2 teaspoons baking powder
1/2 can of cold beer, any beer is fine as long as it’s not a dark, thick beer
Oil for frying (I used peanut)
8-10 corn tortillas
1/2 teaspoons garlic powder
2-3 tablespoons plain vegan yogurt or sour cream
1 cup quick dill sauerkraut (or any sauerkraut you have)
1/4 red onion thinly sliced
1/4 cup shredded carrots
2 tablespoons vegan mayo
1-2 tablespoons sugar, or agave
A few shakes of dried parsley or cilantro
black pepper to taste
Mash the avocado and mix it with juice from half of the lime, sour cream or yogurt, garlic powder, salt and pepper to taste until it is nice and creamy. You can also drop all of the ingredients into a bullet blender or food processor. Set aside.
Mix the sauerkraut (not the juice, just the cabbage) and remaining slaw ingredients together in a medium sized bowl. Set aside.
Drain can of banana blossoms and carefully remove the blossoms, laying them out on a paper towel to remove some liquid. They can easily fall apart so be careful. I found that only a few blossoms in the can that were fully in tact. I simply took all of the loose leaves and stacked them back together to resemble full blossoms. I have only been able to find one brand of blossoms on Amazon. I am uncertain if this is an issue with all canned banana blossoms, but stacking the leaves back together worked just fine for me.
Transfer the blossoms to a shallow baking dish and sprinkle with the 2 teaspoons of dulce flakes and a dash of salt.
For the batter, whisk together the flour, baking powder, teaspoon salt, old bay, and 1/2 can of cold beer (oh well, guess you have to drink the rest) in a medium sized bowl. The batter will be thick.
Heat a deep skillet with a few inches of oil over medium/ high heat.
While the oil is heating, begin carefully dipping the blossoms into the batter. For any blossoms that you had to reassemble, place them into the batter, and using a spoon, cover the top in batter. This will help keep the blossom in tact vs attempting to dip them. Carefully transfer the blossoms to the hot oil. TIP: if you are not sure if the oil is hot enough, place a chopstick into the oil, if tiny bubbles form around the chopstick, the oil is ready!
Fry each blossom for a minute or two on each side, or until they are golden brown. If they seem to be browning too quickly, reduce your heat a bit. Transfer the finished blossoms to a wire cooling rack that has been placed on top of a paper towel lined cookie sheet.
Heat a large skillet and spray with some cooking oil. Heat tortillas on each side, sprinkling them with a little all purpose seasoning, or any seasoning you like, and a squirt of lime juice. You just need to let them heat for a minute or two on each side, just until they get a little brown and crisp. This will help the tortillas taste amazing and not rip.
Cut fish fillets into bite size pieces. Place a few “fish” pieces in each tortilla, along with some slaw, and a drizzle of avocado cream to serve.