Wash the whole bananas in running water and place them in a bowl with a 5 part water and 1 part vinegar solution (or baking soda, or peroxide); then remove them from the solution, and pat them dry. Reserve.
Make the marinade by combining all the ingredients for the marinade.
Peel the bananas, add them to the marinade and let them in the fridge for as long as you wish, a minimum of 2 hours, maximum 24.
MAKE THE BREADING:
Season your batter well: On a large plate, add the milk, the 3 tablespoons of flour, 2 tablespoons of potato starch, add salt, kelp or nori, and old bay seasonings to taste, stir to combine. For extra crunchiness, add a few drops of lemon and 1/4 teaspoon of baking soda. Reserve.
On another plate, add the 1 cup of flour and in another plate add the breadcrumbs. Season the breadcrumbs if you like, then take the banana peel, place in the milk and flour batter, cover it all with the batter, place it in the flour, cover both sides, place it in the batter again then in the breadcrumbs, fry them for 3 minutes each side or until golden brown. Serve it with vegan tartare sauce and lime wedges.
Make the tartare sauce by combining amd mixing all the ingredients for the tartare sauce.