Beer Battered Vegan Fish Sticks

This really takes the cake because it is much more difficult to mimic fish in any form. Try this out! The beer batter makes it extra special.

Ingredients

  • Heart of Palm – Heart of palm is a tender and delicate vegetable harvested from the inner core of certain palm trees. The tender texture, as well as the indistinct flavor, makes heart of palm a very popular whole food meat substitute. You can find heart of palm in the canned vegetable section of a well-stocked grocery store. Alternatively, you could use jackfruit for this recipe.
  • Panko Bread Crumbs
  • Roasted Seaweed
  • Vegan Worcestershire Sauce – Not all Worcestershire sauce is vegan. Most varieties use anchovies. Make sure to find one that is specifically marked vegan.
  • Chickpea Flour – This is used as an egg replacer, binding the breading to the cauliflower. While I do recommend trying this recipe with chickpea flour, I have had some readers have luck with using equal amount all-purpose flour.
  • All-Purpose Flour
  • Spices – You will need garlic powder, paprika, salt, and pepper
  • Dark Beer – You can omit this and replace it with vegetable broth or water.
  • Cooking Oil – This is for pan frying the vegan fish sticks. I recommend canola or vegetable oil. For a non-hydrogenated oil, use coconut oil.

Instructions

Step One – Make the Vegan Fish

Combine ingredients for fish sticks in a food processor. Pulse a few times until ingredients are broken down and well combined. There should still be texture and large pieces.

Squeeze out excess water and shape the heart of palm mixture into 8-10 fish sticks. Place on a parchment-lined baking sheet and refrigerate for 1 hour. The mixture can be hard to handle. For best results, squeeze out the water with a nut milk bag until you have a shapable, firm texture.

Heart of palm, spices, and seaweed in a food processor
By My Darling Vegan

Step Two – Make the Beer Batter

Make the beer batter. The batter should be fairly thick. However, if your fish sticks are falling apart in the batter, thin it with a little more beer.

Step Three – Fry the Vegan Fish

Coat the fish strips and fry them in about 1″ of sizzling hot oil, flipping halfway through. Once golden brown, remove from heat and place on a paper tow to absorb excess oil.

By My Darling Vegan

Ingredients:

  • 1 can heart of palm, drained and broken into large pieces
  • 1/4 cup panko bread crumbs
  • 1 tablespoon crumbled roasted seaweed
  • 1 teaspoon vegan Worcestershire sauce
  • salt and pepper, to taste

Beer Batter

  • 2 tablespoon chickpea flour
  • 1/4 cup water
  • 1 cup all purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 1/4-1 1/2 cup dark beer
  • about 2 cups cooking oil

Tartar Sauce

  • 1/2 cup vegan mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 heaping teaspoon sweet pickle relish
  • 1 teaspoon prepared horseradish
  • salt and pepper, to taste

  1. Combine the ingredients for the tartar sauce and refrigerate until ready to use.
  2. In a food processor combine ingredients for fish sticks. Pulse a few times until ingredients are broken down and well combined. There should still be large chunks.
  3. Shape the heart of palm mixture into 8-10 fish sticks and place on a parchment-lined baking sheet, squeezing out excess water. Refrigerate for 1 hour.
  4. To make the beer batter, combine the chickpea flour with water until thick and goopy. Set aside. In a separate bowl combine flour and spices. Mix in chickpea egg. Slowly add beer, about 1/4 cup at a time, while mixing. The batter should be fairly thick but thin enough to evenly coat fish sticks. If your fish sticks are falling apart in the batter, thin it with a little more beer.
  5. Heat oil in a small cast-iron skillet, filling enough so that it’s about 1″ deep.
  6. Once the oil is hot, coat the fish sticks in the batter 2-3 at a time. With a flat utensil, gently place in hot oil and deep fry for about 2 minutes, flipping halfway in between if necessary.
  7. Remove from oil and place on a paper towel to absorb any excess oil.
  8. Serve immediately with prepared tartar sauce.

Original Recipe By My Darling Vegan

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