Crispy Beer-Battered Vegan Fish
This vegan fish recipe features hearts of palm, nori, panko, and Old Bay seasoning. Dunk these crispy, crunchy fillets in vegan tartar sauce or serve them alongside homemade "chips" for a classic British meal made plant-based!
Equipment
- Food processor
- Large mixing bowl
- Baking sheet
- Deep pot
Ingredients
Fish
- 1 15-ounce can hearts of palm, drained & quartered
- ½ cup panko bread crumbs
- 1 teaspoon crumbled nori sheets
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Batter
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup light beer, plus more as needed
For frying
- ~1-2 cups neutral vegetable oil
For serving
Instructions
Fish
- In a food processor, pulse the hearts of palm, panko, nori, Old Bay seasoning, salt, and pepper until the mixture sticks together. Be careful not to mix too much as you want some chunks left behind.
- Line a baking sheet with parchment paper, then measure out about 3-4 tablespoons of the mixture. Use your hands to form a fish fillet shape, and place the fish on the parchment-lined pan.
- Repeat the same process until all the mixture is gone (you should get about 5-6 pieces out of this recipe). Transfer the tray of vegan fish fillets to your fridge while you prepare the batter.
Batter
- Add a few inches of oil to a deep pot, and heat it over medium. Use a deep-fry thermometer for the most consistent results.
- Whisk the flour, cornstarch, baking powder, garlic powder, onion powder, Old Bay seasoning, salt, and pepper together in a large mixing bowl.
- Stir in 1 cup of beer/sparkling water, or enough to create a pancake batter-like consistency. Add more beer 1 tablespoon at a time until you achieve the right consistency.
Frying
- Once the oil temperature reaches 350-375°F (or a piece of batter floats to the top), dip the fish fillets in the batter and cover all sides.
- Pick them up with a fork to drain excess batter, then add them to the pot. Fry in small batches for 2-3 minutes per side, or until golden brown.
- Transfer to a wire rack over top of a baking sheet, or a paper towel-lined plate while you fry the rest. Serve warm with a side of vegan tartar sauce. Happy eating!
Notes
Handle gently: The fish fillets are delicate, so handle them with care when dipping them in the batter. It's best to use a couple of forks!
Measure your fish mixture: Do not use more than 3-4 tablespoons at a time for each fish stick. If you do, they will be too heavy and won't fry properly.
Work in batches: Lay the fish fillets in a single layer on the pan, leaving room between them. Fry them in batches so they are not overcrowded in the pot. Nobody wants soggy fish and chips!
Use the right beer: For a perfectly flaky batter texture, opt for a light beer and make sure it's ice-cold!
Use a thermometer: Use a deep-fry thermometer to make sure the oil is hot enough and maintains a consistent temperature throughout cooking.
Leave some chunks rather than fully blend the mixture into a paste to better emulate fish sticks.
You may need to add slightly more beer, but start with a small amount.
Ensure the fillets are completely coated to prevent them from falling apart in the oil.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 24.1g | Protein: 1.7g | Fat: 1.3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 477.8mg | Potassium: 26.9mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 62.1IU | Vitamin C: 0.5mg | Calcium: 31.5mg | Iron: 0.8mg
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