Fish Fry Friday…without the fish!
Coastal Cornmeal Banana Blossom Fish Sandwich
Crispy Creole-spiced banana blossom patties finished with a Southern cornmeal crust.
Ingredients
1 can banana blossoms, drained and rinsed
⅓ cup crushed crackers or breadcrumbs
2 tbsp red bell pepper, diced
2 tbsp green onion
3 tbsp vegan mayo
1 tsp Dijon mustard
1½ tsp Creole seasoning
½ tsp smoked paprika
½ tsp garlic powder
1 tsp kelp flakes or crushed nori
1 tsp lemon juice
Salt & black pepper
Binder
1 tbsp ground flaxseed + 2½ tbsp water
Cornmeal Fish Fry
½ cup cornmeal
2 tbsp flour
1 tsp Creole seasoning
½ tsp paprika
Pinch cayenne
Mustard Coating
2–3 tbsp yellow mustard
For cooking
3–4 tbsp oil
For serving
Toasted buns
Lettuce
Tomato
Pickles
Vegan remoulade
Lemon wedges
⸻
Instructions
1️⃣ Prep the banana blossoms
Drain, rinse, and gently squeeze excess liquid. Shred into flaky pieces.
2️⃣ Make the binder
Mix flaxseed and water. Let sit 5 minutes.
3️⃣ Mix the filling
Combine banana blossoms, bell pepper, green onion, mayo, Dijon, Creole seasoning, paprika, garlic powder, kelp flakes, lemon juice, flax mixture, and breadcrumbs.
4️⃣ Form patties
Shape into 3–4 burger-size patties.
5️⃣ Chill to set
Refrigerate 20–30 minutes (or freeze 10–15 minutes).
6️⃣ Mustard coat
Lightly brush patties with yellow mustard.
7️⃣ Cornmeal dredge
Mix cornmeal, flour, Creole seasoning, paprika, and cayenne. Coat patties evenly.
8️⃣ Cook
Pan-fry in oil over medium heat 4–5 minutes per side until crispy and golden.
9️⃣ Build the sandwich
Serve on toasted buns with lettuce, tomato, pickles, vegan remoulade, and a squeeze of lemon.
If you're looking to enjoy the flavors and textures of a classic fish fry without the fish, this Coastal Cornmeal Banana Blossom Fish Sandwich is a fantastic plant-based alternative. Banana blossoms are a hidden gem among vegan ingredients, mimicking the flaky texture of fish when prepared correctly. I’ve found that rinsing and gently shredding the banana blossoms helps remove excess liquid and enhances the flaky consistency. Using a bind of ground flaxseed mixed with water is an excellent egg substitute that locks all the ingredients together without overpowering the flavor. The combination of Creole seasoning, smoked paprika, garlic powder, and kelp flakes adds depth, umami, and a slight oceanic taste that replicates seafood vibes naturally. Coating the patties in a mustard layer before dredging them in the seasoned cornmeal mix is a clever step that ensures crispiness and a punch of tangy flavor once fried. Cooking the patties in a moderate amount of oil until golden brown gives that satisfying crunch similar to traditional fish fries. Serving the patties on toasted buns with classic fixings—lettuce, tomato, pickles, vegan remoulade, and a squeeze of fresh lemon—rounds out the sandwich perfectly, balancing richness and acidity. In my experience, this recipe is also versatile; the patties can be made ahead and frozen, then pan-fried straight from the freezer for a quick meal. The banana blossom’s texture holds well and the spices meld beautifully over time if you let the mixture chill longer. Whether you’re vegan, allergic to seafood, or simply want to try a creative plant-based dish, this recipe delivers on taste, texture, and visual appeal for your Fish Fry Friday tradition.