Beer Battered Vegan Fish
This beer-battered vegan fish is made from hearts of palm and seasoned beer batter then fried until golden brown and crispy. Best served with vegan tartar sauce!
Servings: 8 fish sticks
Calories: 329kcal
Ingredients
For the fish:
- 1 14-ounce cans hearts of palm drained and rinsed
- ½ cup breadcrumbs
- 1 tablespoon dried crumbled nori
- 1 teaspoon Old bay seasoning
- ½ teaspoon salt
For the batter:
- ¾ cup all-purpose flour
- ½ teaspoon Old bay seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ tsp ground black pepper
- ¾ cup beer very cold, or sparkling water as an alcohol-free alternative
For frying:
- Canola or vegetable oil
Instructions
- Add all the fish ingredients to a food processor (hearts of palm, breadcrumbs, nori, Old Bay seasoning, and salt), and pulse until combined. You should easily stick it together and press it into a firm shape, but make sure there is still some texture and even large chunks.
- Use your hands to form fish-like shapes, about 2-3 inches long and 1 inch wide. I used about 2 tablespoons of mixture for each stick, to get about 8 fish sticks. Press the sticks firmly together.
- Transfer the sticks to a lined baking sheet with parchment paper and refrigerate while you prepare the batter.
- Mix all the batter dry ingredients (flour, Old Bay seasoning, garlic powder, salt, and pepper).
- Gradually whisk in the beer until a batter forms.
- Heat the oil in a large, heavy-bottomed pot with a kitchen thermometer, or in a deep fryer until it reaches 350°F (180°C).
- Quickly dip the fish sticks into the batter, and take it out shaking any excess batter off.
- Carefully lower into the oil, dropping it in away from you, one piece at a time. Don't crowd the pot, fry in batches. Fry for 2-3 minutes, for each side, or until golden brown.
- Remove from oil, and place on a wire rack for the extra oil to drip and for the fish sticks to stay crispy.
- Serve immediately with vegan tartar sauce, or store leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
- Use gluten-free breadcrumbs if needed.
- Use store-bought dried crumbled nori or add a nori sheet to a high-speed blender and blend until you get nori flakes. You can also finely chop the nori sheet with a knife.
- Use store-bought or homemade Old Bay seasoning. You could also omit this ingredient, or add a little bit of paprika instead. However, the recipe works best with this seasoning.
- I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less. Use a gluten-free flour blend for a gluten-free version of this recipe.
- Garlic powder can be replaced with onion powder.
- Sparkling water can be used instead of beer to make this recipe alcohol-free. Double-check if the beer you're using is vegan-friendly. Barnivore is a great resource for that.
- Nutritional info has been calculated with 1 cup of canola oil, but your fish sticks may absorb more or less oil.
Nutrition
Serving: 1fish stick | Calories: 329kcal | Carbohydrates: 16g | Protein: 3.1g | Fat: 27.9g | Saturated Fat: 2.2g | Sodium: 505mg | Fiber: 1.4g | Sugar: 0.5g
