Drain the banana blossoms and give them a rinse to remove the flavor of the brine. You will mostly want to use the large, intact banana blossoms and avoid the smaller shredded pieces. You may wish to have an extra can of banana blossoms on hand to ensure you'll have enough large pieces.

Banana blossoms have a fairly neutral flavor. If you like, you can marinate them for a few hours or overnight in a seaweed and mushroom broth to make them taste a little "fishy." If you'd like to skip this step, simply proceed to the "Set up your frying station" section.

To marinate, place the blossoms in a glass pyrex or other heatproof storage container. Add the dried shiitake mushrooms and a strip of kombu. Pour in enough boiling water to cover. Allow to steep on the counter until cool, then cover and refrigerate for a few hours or overnight.

When you’re ready to make your “fish” and chips, remove blossoms from marinade and pat dry.

When you’re ready to make your battered "fish,” begin to heat about 2 inches of frying oil in a heavy-bottomed pot or skillet to 375°. For the best texture, I recommend using a thermometer to monitor the temperature.

You'll need a plate or tray to place the blossoms after they're done frying. Line with a paper towel to absorb excess oil, or better yet: place a wire cooling rack over a baking tray. The wire rack will allow any extra oil to drip off without keeping it in contact with the blossoms.

While the oil heats, whisk together flour, baking powder, onion and garlic powder, paprika, salt and pepper in a bowl.

Remove about 1/4 cup of the seasoned flour to a plate or shallow bowl. Pat your banana blossoms dry, then gently toss them in this dry mixture to lightly dredge.

Add beer gradually into the main bowl of flour mixture while whisking.

Dip each piece of banana blossom into the batter and allow excess to drip off before placing it away from you in the hot oil. Fry just a few at a time to avoid overcrowding the pan. Fry for 4-6 minutes, until golden brown, giving them a flip halfway through. Transfer to paper towel lined plate or to a wire rack and immediately sprinkle with salt.

You can hold the fried "fish" in a warm oven (~200°F) to keep it hot and crispy while you prepare other elements of your meal if needed.

Stir together all ingredients, cover and refrigerate. This is best made a day in advance to allow all the flavors to meld.