How To Make Flaky Vegan Fish And Chips
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
470 kcal
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Course
Main Course
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Cuisine
American
How To Make Flaky Vegan Fish And Chips
Description
The heart of palm is pulsed just enough in a food processor to break it into chunked pieces, which preserves a flaky texture similar to fish. Combined with panko, nori, capers, and vegan mayonnaise, these ingredients provide both moisture and umami elements. Shaping the mixture into flattened logs and briefly freezing helps them hold form for frying.
The batter consists of all-purpose flour blended with Old Bay seasoning, black pepper, garlic powder, salt, and ale beer, which creates a light, flavorful coat. Deep frying the battered vegan fish in vegetable oil at 350ºF crisps the coating to a golden brown while warming the inside without overcooking the delicate heart of palm.
The dish is complemented by fries cooked using your choice of method—deep-fried, air-fried, or oven-baked—and served with vegan tartar sauce made from vegan mayo, dill, pickle, lemon juice, and seasoning. Fresh lemon wedges provide a bright finishing touch.
Leftover vegan fish sticks can be reheated in the oven or air fryer to help restore their crispness since they lose texture after cooling. The use of frozen fries offers convenience, while the tartar sauce brings tang and herbaceousness to the plate.
Ingredients
Vegan Fish
- 2 oz cans heart of palm drained, 396g cans
- ½ cup panko breadcrumbs 30 g
- ¼ cup nori seaweed, 15 g, crumbled
- 2 Tbsp capers
- 2 Tbsp vegan mayonnaise
- 1 tsp Old Bay seasoning
- ½ tsp salt
Batter
- 1 cup all-purpose flour 120 g
- 1 tsp Old Bay seasoning
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 ½ cups ale beer
For Frying and Serving
- 4 cups vegetable oil 950 mL
- 4 portions French Fries
- lemon to serve; wedges
- vegan tartar sauce to serve; wedges
Instructions
- Blitz: Add all vegan fish ingredients to a food processor. Blitz briefly until the heart of palm is broken down a bit (you still want some larger chunks, which provide the flaky fish texture).
- Shape: Shape into about 12 flattened logs. Place on a parchment-lined baking sheet and pop them in the freezer to chill while you prepare the batter and oil (they should be in the freezer for no more than 15 minutes; move them to the fridge if it takes longer).
- Batter: Stir together flour and spices, then whisk in the beer until a smooth batter is formed.
- Oil: Heat oil in a deep pan or deep fat fryer to about 350ºF (176ºC), ensuring the oil level is high enough to cover the "fish."
- Assemble: Working in batches, use forks or metal tongs to dip each vegan fish stick into the batter, letting excess batter drip off. Immediately transfer to the hot oil, cooking for 5 to 6 minutes until golden brown and crispy. Transfer the finished vegan fish to a wire rack. Continue until all fish sticks are finished.
- Serve: Serve immediately with french fries and vegan tartar sauce.
Notes
- Frozen precut fries can be cooked by deep fryer, air fryer, or oven for convenience.
- Vegan tartar sauce made by mixing vegan mayonnaise, fresh dill, chopped pickle, lemon juice, and seasoning complements the dish well.
- Leftover vegan fish sticks are best reheated in the oven or air fryer to regain crispiness, as they lose texture once cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1serving (without fries) | |
| Calories | 470kcal | 24% |
| Carbohydrates | 36.8g | 12% |
| Protein | 7.1g | 14% |
| Fat | 30.5g | 47% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 0mg | 0% |
| Sodium | 1305mg | 54% |
| Potassium | 250mg | 5% |
| Fiber | 3.6g | 14% |
| Sugar | 0.1g | 0% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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