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.
- 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.
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.
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.
- 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
- 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
- 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
- Combine the ingredients for the tartar sauce and refrigerate until ready to use.
- 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.
- 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.
- 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.
- Heat oil in a small cast-iron skillet, filling enough so that it’s about 1″ deep.
- 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.
- Remove from oil and place on a paper towel to absorb any excess oil.
- Serve immediately with prepared tartar sauce.