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.