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  • 1 (18oz, 510 g) can Nature's Charm Banana Blossoms

  • frozen french fries

  • Danwood Smoked Oil® for frying

Marinade :

  • 2 cups (470 ml) water

  • 1 tbsp (7 g) Danwood Smoky Powder®

  • 1 tbsp (15 ml) lemon juice

  • 1 tsp (1 g) chopped dill

Batter :

  • 1 cup(120 g) flour (chilled)

  • 1 tsp (4 g) celery salt

  • 1 tsp (2 g) paprika

  • 3/4 tsp baking powder

  • 1/4 tsp pepper

  • Pinch garlic powder

  • Pinch Danwood Smoky Powder®

  • 1 cup (236 ml) ice cold IPA or other beer

Vegan Tartar Sauce :

  • 1/4 cup (58 g) vegan mayo

  • 1 tbsp (10 g) minced cornichons (small pickles)

  • 2 tsp (20 g) caper, roughly chopped

  • 1 tsp (5 ml) Danwood Smoky Vinegar®

  • 1/2 tsp dijon

  • 1 tsp (2 g) fresh dill, chopped

  • Pinch salt and pepper

  • Pinch Danwood Smoky Powder®


  • Drain the banana blossoms then shape them into filets. Wrap the blossoms in clean kitchen towels and squeeze out all of the brine.

  • Whisk together the marinade ingredients in a mixing bowl. Submerge the banana blossoms in marinade. Cover and place in the freezer for 1 hour.

  • Wait 40 minutes. Place the beer and flour in the freezer for ten minutes to chill. This will help the filets stay extra crispy when frying. Once it's chilled, mix the flour with the rest of the batter ingredients except for the beer. Slowly add the beer to the flour mixture while stirring. Cover and place the batter in the freezer for ten minutes so it is extra cold.

  • Bake the fries according to package instructions. Make the sauce. Cover and place in the fridge. Add the flour to a plate.

  • Heat Danwood Smoked Oil® in a large deep skillet to 365F. Meanwhile, take the banana blossoms out of the freezer and drain. Gently wrap the blossoms in a clean kitchen towel and squeeze all of the water out. Press the leaves together tightly to form a filet shape, then coat them in the flour, getting in all the crevices. Dunk them in a thick coating of batter then fry them in the hot Danwood Smoked Oil® until golden brown and crisp, about 4 minutes. Flip halfway.

  • Fry the banana blossoms in two batches to avoid overcrowding the pan. If the temperature of the oil drops, the filets will become greasy. Recommend heating the oil back up between batches so the second batch is perfectly crisp.


  • The amount of Danwood Smoked Oil needed depends on the size of the pan you're using. I recommend having at least 3 cups and filling the oil to minimum 1" (2.5 cm) in the pan.

    To test if the oil is hot, add a bit of salt. When it sizzles, it's ready!

seafood smoky fish & chips.jpeg

Perfectly golden and crisp Vegan Fish & Chips and homemade remoulade , made with banana blossoms for a spot-on texture . The best vegan comfort food !

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