Vegan Fish Sticks (with Vegan Tartar Sauce)

By Jessica Hylton - - Updated

These Vegan Fish Sticks are so unbelievably divine! They are beer-battered, have an amazing texture and are served with a homemade vegan tartar sauce!

Top down view of vegan fish sticks with sauce on the side and a mug of beer.

OKAY. I never thought I would see the day that I would be making VEGAN fish and chips for you guys! Honestly, it is insane to me the amount of choices that we have available!! These vegan fish sticks are paired perfectly with my favourite way to oven chips/fries, and will definitely satisfy that craving. I didn’t even realise I was having a craving until my first bite. Immediately satisfied.


Close up of vegan fish sticks, one with a bite taken out.

When I stopped eating meat, seafood was harder for me to give up. I went pescatarian for about a week, before fully deciding to go vegetarian. Since going vegan, it’s as if this whole new world has opened up for me. That whole new world includes these vegan fish sticks.

Let me tell you – seasoning is KEY here. I took all the fishy and salty seasonings I had – crushed nori and old bay seasoning – and mixed with them the most magical ingredient I’ve discovered this year – hearts of palm.

Hearts of palm in a jar.

Fun fact: hearts of palm is a vegetable harvested from the core of a palm tree. It’s hard to describe but their texture is very much like artichokes. They work so well here because of their colour, their texture, and their flakiness. Yup, they get kind of flaky like fish once pulsed. For this, hearts of palm make the best texture for vegan fish sticks. That with all the flavours make the perfect base for fish sticks. You need to try these. They’re completely flavourless by the way, so absorb the flavour that you give it (kind of like tofu).

After that, I battered them in my beer batter recipe that I used for when I used to eat fish. The result is a crispy, crunchy, batter and an inside that taste like fish! ON top of top, I made you a vegan tartar sauce to dip these in, and to have alongside some delicious chips/fries.

I feel nice and extra eating these. Gavin and I danced around the kitchen snacking on the first pieces, in disbelief at how delicious they were. Take my advice – make these soon. Of course, serve it with some beer (or sparkling water if ya fancy). Enjoy friends! Also, whip up some for me too. I’m coming over.

Hand dipping a vegan fish sticks in sauce.

These Vegan Fish Sticks are so unbelievably divine! They are beer-battered, have an amazing texture and are served with a homemade vegan tartar sauce! via
Overhead view of vegan fish sticks on parchment lined plate with one stick being dipped in sauce

Vegan Fish Sticks (with Vegan Tartar Sauce)

These Vegan Fish Sticks are so unbelievably divine! They are beer-battered, have an amazing texture and are served with a homemade vegan tartar sauce!
by: Jessica in the Kitchen
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 6 servings
Course Dinner, Jams, Sauces, Dips & Spreads, Lunch
Cuisine American

For the "Fish" Sticks

  • 1 14 oz. jar 396g of hearts of palm, drained, rinsed and pat dry and chopped up
  • ½ cup breadcrumbs, gluten free or regular 30g
  • 1 teaspoon old bay seasoning
  • 1 tablespoon dried crumbled nori
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Beer Batter

  • 1 1/2 cup flour of your choice Bob's Red Mill 1:1 Baking Flour weight is 222g
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon old bay seasoning
  • 1 cup beer or sparkling water

Vegan Tartar Sauce

  • ½ cup vegan mayo 112g
  • 1 teaspoon lemon or lime juice
  • 1 tablespoon chopped pickles or sweet relish
  • A pinch of salt Less than ¼ teaspoon
  • A pinch of pepper
  • 1 tablespoon freshly chopped dill

Oil for Frying

  • 1 cup peanut oil or safflower oil 224g


Vegan Tartar Sauce

  • Stir all the ingredients together. Taste and add more salt or seasoning as preferred. Set in the fridge until you're ready for it!

Fish Sticks

  • In a food processor, PULSE all the fish sticks ingredients above until combined, for about 1 minute and you can easily stick it together and press into a firm shape. You want to still have some flakiness to it so don’t mix it too much that it’s mushy. 
  • Dump the mixture onto a baking sheet lined with parchment paper or a silicone mat or even a plate lined with parchment paper and press together. Then shape the mixture into individual fish sticks, using about two tablespoons of mixture for each stick, to get about 8 fish sticks. Make sure that you press the sticks firmly together - you want it to be a solid piece for when you are battering it. I did roughly into 3 inches long and 1 inches wide. Set it in the fridge to harden up a bit while you make you batter.  
  • Make the batter by mixing all the dry ingredients together first, then pouring in the beer. Stir together to combine.
  • Heat up a pan with the oil (I like using peanut oil or safflower oil since it won't be bitter). You can definitely make these with less oil, just test one first to see how it works for your preference!

    Remove the raw fish sticks from the fridge, dip into the batter, allowing the excess to drip off.

    Fry for 2-3 minutes on each side on high heat, depending on your oil's heat, until golden brown. Keep an eye on these so you don't burn them, and don't take them out until they are golden brown. Remove from oil and place on a paper towel to absorb any oil.
  • Make some crispy chips/fries on the side! Serve with some chips on the side and tartar sauce and enjoy !! 
How to store: These are best eaten fresh, so I don’t recommend making them for meal prep. If you have leftovers, refrigerate them for 3 to 4 days and reheat them in a 350ºF oven or in a pan with a tablespoon oil.


Calories: 847kcal | Carbohydrates: 33g | Protein: 22g | Fat: 69g | Saturated Fat: 20g | Cholesterol: 51mg | Sodium: 1101mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 567IU | Vitamin C: 1mg | Calcium: 536mg | Iron: 2mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

leave a comment

Recipe Rating


  1. Joan Clarke says:

    Sorry to put this comment here but there was nowhere to put it under the Vegan Ackee and Saltfish recipe which I just made and tasted. I was beside myself with joy when I ate some. The heart of palm tasted just like the saltfish after soaking it in the brine and kelp. You are making my plant based diet journey enjoyable. I bought your Ebook and am having a great time. I meant to start gradually but your recipes as well as some I had before are so tasty that the meat dinners are being left behind. Thanks so much..

    • Jessica says:

      Hi Joan,

      Aww thank you so much I’m SO happy to hear that!! I can copy and paste this under there for you! Aww this makes me so very happy your comment made my day!!!

  2. Janet says:

    Have you every use air fryer for the fish sticks

    • Jessica says:

      Hi Janet,

      I haven’t but I just got an air fryer and plan to try these with it! I have a feeling they will work beautifully!

  3. Hayley says:

    Do you think these could be baked? I’m terrified of deep frying/splattering oil.

    • Jessica says:

      Hi Hayley,

      I’m sure you could but I would do it in like a seasoned panko breadcrumbs instead of a batter. If you have an air fryer you could also make this! I hope that helps!

      • Hayley Morrin says:

        Sorry rereading the recipe it doesn’t look like you quite deep fried them. Did you pan fry them with around 3 tablespoons oil? Think I could manage that aha

        • Jessica says:

          Hey Hayley,

          It wasn’t 3 tablespoons it was 1 cup! I hope that helps!!

  4. Kimberly says:

    5 stars
    Excellent recipe! Was able to get the perfect crispy texture by frying in around 1/4 cup of oil. I made this as a filling for Baja fish tacos, which worked out great! Thanks for sharing this awesome recipe with the world.

  5. Samantha says:

    I’m so happy to have come across this recipe! I am vegan but I am craving fish tacos. I currently live in Australia and I’m unable to find Old bay spice. Do you have another suggestion to spice the recipe with? Thanks for sharing this recipe!

    • Gavin | Jessica in the Kitchen says:

      Hi Samantha thank you so much for reading! I did a little search and found this recommendation for an old bay seasoning substitute

      1 tablespoon celery salt
      3 whole bay leaves
      3/4 teaspoon brown mustard seeds
      1/2 teaspoon black peppercorns
      10 allspice berries
      10 whole cloves
      1/2 teaspoon paprika

      I hope this helps!

  6. Felicia says:

    5 stars
    This was so easy and surprisingly quick enough to make, these were perfect in tacos. Will definitely be making again!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Felicia! They definitely do make a great taco!

Send this to a friend